大象传媒

Pour the milk into a small pan with the garlic and thyme.

Bring to the simmer then remove from the heat and set aside.

Melt the butter in a saucepan and add the flour.
Mix well and cook for 2-3 mins.
Remove from the heat and add some of the milk, removing the garlic and thyme.
Beat well as the milk is added to get rid of any lumps as they form.
Return the pan to the heat as you are beating and gradually incorporated the rest of the milk then bring to the simmer.
It should be quite thick.
Work the cheese into the sauce followed by the crème fraiche, mustard, Worcestershire sauce and pepper.

Mix well and turn the mix onto a baking tray lined with greaseproof paper.
Spread it to a thickness of 1cm.
When cool, refrigerate to set.
Once set, the mix can be turned out and cut into evenly sized cubes.

For the coating, mix the Parmesan through the breadcrumbs in a large bowl and add a pinch of cayenne.
Have the beaten egg to hand and also a tray of plain flour.
Pass the cubes through the plain flour (not too many at once) shaking off the excess then pop into the beaten egg.
Lift out, allowing them to drain a little then dip into the breadcrumbs lightly pressing the crumbs in.

Return to the egg wash once more and apply a second coating of crumbs, pressing them in again. This improves the texture and keeps the filling from leaking out.
The cubes can now be kept in the fridge until needed for up to 3 days.
When ready, deep fry in clean veg oil at 185°C for 2-3 mins until crisp and golden.

Drain on kitchen paper and pop into a medium oven (170°C) for 2-3 mins.
Serve hot but not roasting as the melted cheesy filling can burn.