Ile de France Brie Croquettes

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At a glance
1 pinch Pepper
1 pinch Fine salt
1 pinch Cayenne pepper
2 Sprigs of thyme
1 pinch Powdered sugar
1 Tablespoon Olive oil
1 Shallot
7 oz Cherry tomatoes
1 Tablespoon Flour
1 pinch Fine salt
5 fl oz Water
3 fl oz Olive oil
1 Egg
4.5 oz Flour
7 oz Ile de France Brie



Slice the tomatoes and chop the shallot. Wet the onion with a drizzle of olive oil, then add the tomatoes, sugar and thyme.
Covered, let it simmer for 15-20 minutes while stirring regularly. Season with salt, pepper and cayenne.


Mix the flour with the oil, add the egg yolk, a pinch of salt and water gradually. Beat the egg whites until stiff and add to the preparation.
Cut the Brie into pieces. Soak them in a little flour then in the batter and fry. Drain the oil out by placing them on absorbent paper.
Serve with the warm cherry tomato chutney.