Italian Cheese Cromesquis
Ingredients
- 50 gUnsalted butter (diced)
- 60 gWheat flour (sifted)
- 250 mlWhole milk (at room temperature)
- 100 gParmesan cheese (finely grated)
- 125 gBuffalo milk mozzarella ("di bufala") (finely diced)
- 2 pcEgg (beaten)
- 150 gBreadcrumbs (fine)
- 1 pinchNutmeg (grated)
- 750 mlSunflower oil (for frying)
Method
A golden, crunchy shell that yields to a molten, stringy cheese center. The aroma of toasted parmesan and perfectly controlled frying fills the room.
- 1
Melt butter in a saucepan. Add flour and stir without coloring. Gradually pour in milk while whisking until the mixture thickens and heavily coats the spoon.
- 2
Remove from heat, add grated parmesan and finely diced mozzarella. Season with pepper and a pinch of nutmeg. Mix until the mass is homogenous.
- 3
Spread the mixture on a tray, cover with plastic wrap directly on the surface, and refrigerate. The dough must be perfectly firm and cold to the touch before shaping.
- 4
Form small balls the size of a walnut. Roll them successively in flour, beaten eggs, then breadcrumbs. Repeat the egg/breadcrumb step for a perfectly sealed crust.
- 5
Submerge the cromesquis in 180°C oil. When the crust is a uniform golden brown and the cheese starts to try to escape, remove and drain on paper.
Frequently asked questions
How do you get this dish right?
- Double breading is mandatory: it prevents the cheese from escaping into the oil.
- If the mixture is too soft, you won't be able to shape the balls. Be patient with the fridge.
- The butter should reach a hazelnut color to bring that toasted flavor before adding flour.
How long does this dish keep?
Can be kept for 48h in the fridge before frying. Once cooked, they lose their crunch quickly.
