16 ounces Camembert or Brie Cheese
4 ounces Parmesan
4 egg yolks
1/2 cup cream
1 cup bread crumbs, plus more for frying process
Kosher salt & pepper, to taste
Canola oil for deep frying
3 eggs, beaten
Trim rind from Camembert and place in bowl of standing mixer, fitted with paddle. Add Parmesan and mix until combined. Add yolks, cream, 1/2-cup bread crumbs, salt & pepper; blend. If mixture is thin, add more bread crumbs; if too thick, add a little more cream.
Scoop tablespoon of batter and form into cylinder shape; set aside on parchment-lined tray and repeat with remaining batter. Place in refrigerator until chilled.
Heat oil in deep fryer or heavy-bottomed pot to 350°. Dredge croquettes, one at a time, in flour, coating well and patting off excess; then dip in egg mixture, and finally into bread crumbs. Fry, a few at a time, until golden brown and cooked through.