100g grated Emmenthal cheese
2t white truffle oil
salt and pepper
flour for dusting
6 eggs, beaten
3 garlic bulbs, cut in half horizontally
1t Dijon mustard
2T white balsamic vinegar
1t smoked paprika
3 egg yolks
200ml sunflower oil
Place the milk in a large saucepan over gentle heat to warm. In a separate pan melt the butter with the flour and cornflour, and cook for two minutes, whisking constantly. Add the milk and whisk over the heat. As it begins to boil you will see the mixture thicken. Continue to cook until the mixture comes away from the sides of the pan.
Transfer the dough to the bowl of an electric mixer. Add the cheese, truffle oil, salt and pepper, and mix on medium until the paste is smooth and silky. Tip the mixture onto a large, flat tray. Leave it to cool to room temperature and then refrigerate for four to six hours.
Remove the mixture from the fridge and roll it into balls about 2.5–3cm in diameter. Dust each one with flour, then dip it into the beaten egg, followed by the breadcrumbs. Repeat this a second time with each ball. Heat a large saucepan with vegetable oil and deep fry the balls at 180ºC, or until golden brown. Remove with a slotted spoon and allow to drain on paper towel.
To make the aïoli, place the halved garlic bulbs, cut side down, on a small baking tray. Add half a cup of water and two tablespoons of vegetable oil and cover with foil. Roast the garlic at 180ºC for 40 minutes to one hour, until the water has evaporated and the garlic is soft and golden in colour. Remove from the oven and leave it to cool.
Place the mustard, vinegar, a pinch of salt, paprika and egg yolks in a liquidiser, then gently squeeze the garlic out of its skins and into the mixture. Slowly blend the ingredients, drizzling in the sunflower oil in a slow and steady stream. Season to taste and serve the croquettes with the aïoli on the side.
This recipe originally featured in the June 2013 issue of House and Leisure.