Vanilla Bean Custard Croquettes with Blueberry Jam and Mango

Vanilla Bean Custard Croquettes with Blueberry Jam and Mango

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Credit: Antonio Bachour, Pastry Chef, Soleá, W South Beach, Miami Beach, Fla.
The National Culinary Review, May 2010


2½ cups milk
2 vanilla beans
6 oz. + ½ cup sugar
1 cup cornmeal
3 oz. cream cheese
2 oz. heavy cream
2 cups fresh blueberries
2 t. agar agar powder*
1 T. lemon juice
1 t. lime zest
1 oz. simple syrup
1 fresh mango
1 cup flour
3 eggs (beaten)
2 cups panko breadcrumbs
4 cups vegetable oil (for frying)


1. In small saucepan over medium-high heat, bring milk, vanilla beans and 6 oz. sugar to a boil. Add cornmeal; whisk continuously until thick. Add cream cheese and heavy cream; whisk until smooth. Pour custard onto half sheet pan (13x18); remove vanilla beans. Refrigerate for approximately 2 hours.

2. In small saucepan, bring blueberries, remaining sugar, agar agar powder and lemon juice to a boil for 2-3 minutes. Put mixture in blender; purée until smooth. Refrigerate until chilled.

3. Mix lime zest and simple syrup in medium-sized bowl. Cut mango in thin strips; toss in simple syrup mixture. Refrigerate.

4. To assemble: Cut cooled custard in 2-inch squares. Dust each custard piece with flour, dip in eggs, toss in panko. Fry croquettes in oil at 350ºF until light brown (about 2 minutes). Drain on paper towel. Top each croquette with 1 t. blueberry jam and strips of sweetened mango. Serve immediately.

*Chef’s Note: Since gelatin is made from animal tissue, many vegetarians rely on this seaweed derivative, instead, but you can substitute a gelatin powder and/or sheets of your preference.


approximately 50 croquettes


Dessert, The National Culinary Review

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