1. Gently warm the milk in a saucepan and remove from the heat just before it boils.
2. Melt the butter in a saucepan and add the prosciutto. Sauté for one minute and then add the plain flour and corn flour. Stir well until the mixture thickens and it begins to smell slightly nutty. Be careful that it does not become too dark.
5. Add the hot milk a little at a time while stirring. Remove the dough from the heat and add the Castello® Double Cream Brie.
7. Whip the dough thoroughly with either an electric whisk or a mixer until the consistency is soft and fluffy and the cheese has melted. Let the dough cool in the refrigerator for at least four hours.
9. Place the dried porcini mushrooms in a blender and blend until a consistency like breadcrumbs.
10. Put the extra flour for coating in a seperate bowl. Beat the eggs together in a second bowl. Mix breadcrumbs and blended porcini mushrooms in a third.
11. Form small balls of dough (a few centimetres in diameter). Roll them in flour, dip in the beaten egg and finally in breadcrumbs and porcini mushrooms. Be sure the breadcrumbs coat the ball completely.
12. Heat the frying oil in a saucepan. If the oil sizzles when a small piece of mixture is dropped in, it is hot enough to use. Fry the croquettas until they are golden and crisp. Only fry a couple at a time to avoid them sticking together and to keep the oil from dropping in temperature.
13. Remove the croquettas and place on paper towel. Let them cool slightly before eating. Serve the croquettas with a good, thick balsamic or sherry vinegar and thin slices of prosciutto!