Heat butter in a saucepan. Pour in flour all at once and sweat lightly for 5 min. while stirring.
Gradually add beef broth and milk. Simmer on low heat for 8 min. Remove from heat. Season with salt, pepper and a pinch of nutmeg.
Stir egg yolks with a few tablespoons of sauce. Cool for 60 min in the refrigerator. Stir in cheese. Make a dough that can be rolled out.
Roll out the dough on slightly moistened parchment paper to a thickness of 2 cm.
Then cut into 2 cm wide, 4 cm long strips. Gently shape strips into croquettes by hand.
Heat oil in a deep fryer to 180 degrees.
While the fat is getting hot, turn the croquettes in flour at the beginning, then in beaten egg and finally in breadcrumbs on the other side.
Bake 3 to 4 at a time floating in the hot fat until done. Degrease on household paper.
Keep warm until all croquettes are baked.
min preparation: 60 min without cooling time
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