Camembert Bonbons

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These little savory bonbons are a must have appetizer. They are little delicious bites of heaven.


  • 1 fine camembert
  • 1/2 cup all-purpose flour mixed with 1/2 cup potato starch (if you can not find this product you can repalce with corn starch)
  • 1/2 cup butter
  • 1/2 cup milk
  • salt
  • ground pepper
  • a pinch of nutmeg
  • 1/2 cup bread crumbs
  • 1/2 cup all purpose flour
  • Oil for frying


  1. Place your sauce back on the heat and stir in the cheese.
  2. Season with salt, pepper and nutmeg.
  3. Pour this mixture on a greased tray and level it to a thickness of 3/4 to 1-inch.
  4. Allow to cool down for at least one hour.
  5. Divide the clod mixture into little rectangular pieces.
  6. Using you (clean) finger, roll these into the shape of bonbons (rounded rectangles).
  7. Then pass them first through the flour, then the egg wash and finally in the bread crumb.
  8. Put them in the fridge to rest for 1/2 hour.
  9. Heat up the oil to 360 degrees.
  10. Deepfry the bonbons until they are golden brown.
  11. Place on paper towels to drain the grease off.
  12. Serve the bonbons hot.
  13. In a saucepan, melt the butter down, then add the flour-potato starch mix and whisk in cold milk. Keep stirring until the sauce thickens.
  14. Trim down the crust of the cheese and cut the cheese into small dice.