First make the roux. In a high jar you let the butter foam well, put the flour in one go and let it fry for 2 to 3 minutes.
Add a little more than half of milk and beat the lumps into a thick smooth porridge.
Add the rest of the milk and now let everything, stirring stirring, simmer for 2 to 3 minutes.
Now mix all the cheeses under it, stir until it flops on the fire.
Mix the eggs with the cream and season with pepper salt and nutmeg.
Finally add this and stir firmly until it flops on the fire again.
Grease a square or rectangular plate well with oil, pour in the cheese mixture.
Cover this with plastic foil, you can also cover the plate with plastic foil that you push well into the edges.
Let it set in the fridge for 1 night.
Remove the upper plastic, turn on a shelf and remove from the shape.
Take plastic away.
Cut the batter into equal squares, put in the flower and give the desired shape, can be round or oval, which you find the easiest.
Make sure there are no more free spots without flower, put in the protein, cover all around again, and finally cover well with Chapelure, sprinkle some chapelure on a plate and place the breaded croquettes on it.
You can keep them packed in the fridge for 5 days, or you can also freeze them.
Bake them for 4 minutes at 175 °, put them together in your fryer with not too much.
If they are frozen, bake them for 2 minutes longer, depending on the thickness of your croquettes.
