Brie de meaux mint and pine nut croquette
Step1 Brie and pine nut croquettes
| 300g | (80%) | Meaux Brie |
| 50g | (13,3%) | Roasted pine nuts |
| 25g | (6,7%) | Roasted hazelnut powder |
| 0,1g | Ground pepper | |
| 375g | (100%) | TOTAL |
Mix the brie with the hazelnut powder and pepper.
Add the pine nuts
Form into rolls 4 cm in diameter and wrap in plastic wrap. Freeze.
Cut into 1cm thick slices.
Remove from the heat and add the butters and acid solution, blending well.
Immediately pour into frames (chill beforehand to avoid overflowing, otherwise pour directly into rimmed sheets). Cover with a silicone mat.
Allow to set for 12 hours at room temperature before slicing.
Step2 Menthol coating
| 50g | (16,9%) | T55 flour |
| 90g | (30.5%) | Egg whites |
| 150g | (50.8%) | Breadcrumbs |
| 5g | (1,7%) | Chopped mint ( ) |
| 295g | (100%) | TOTAL |
Blend the chopped mint to obtain a powder.
Dip the still-cold patties in flour, then egg whites, and finally breadcrumbs mixed with mint.
Heat a skillet with oil and quickly fry on both sides.
Drain on paper towels.
Step3 Mint mayonnaise
| 300g | (98.4%) | Mayonnaise |
| 3g | (1%) | Chopped mint () |
| 1g | (0,3%) | Salt |
| 1g | (0,3%) | Pepper |
| Edible flowers | ||
| 305g | (100%) | TOTAL |
Finely blend the chopped mint in a food processor.
Make a mayonnaise with mustard, add the mint powder, and season. Add a little vinegar.
Assembly
Pipe the mint mayonnaise on or next to the croquette and add a small flower.
Board
Chopped mint adds originality to the recipe and can be easily incorporated without prior infusion. It allows you to effortlessly flavor a sauce while retaining the freshness and flavors of fresh mint.
