Prepare a thick béchamel sauce by melting the butter, when it becomes foamy, add the flour, let lightly brown, remove the pan from the heat, dilute the roux with a whisk, pouring the milk and broth a little at a time, put back over the heat and whisk occasionally until the mixture thickens, season.
Remove the hard rind of the camembert, cut it into strips, put in the bechamel sauce and let it melt for 5 min. always stirring.
Butter a baking sheet, pour the mixture, spread evenly, let cool.
In a bowl, beat the egg in 1 tbsp. of oil and pour breadcrumbs into another plate.
Cut the dough into squares or sticks that you roll into the desired shape and dip each piece in the egg and then in the bread crumbs.
In a saucepan, heat the cooking oil.
Diving the croquettes for a few minutes in the frying, return to be browned on both sides, drain, place on a paper towel then put on a serving plate and go through a net of honey
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