Soak the gelatin in cold water for 5 minutes. Meanwhile, melt the butter in a saucepan and add 110g of flour. Heat the mixture over medium heat for 3 minutes, stirring regularly. Pour in half of the milk and whisk. Add the rest of the milk when the ragout begins to thicken.

Meanwhile, fry the bacon pieces in a frying pan and let them cool. Separate the two eggs. Add the egg yolks and cream to the ragout and bring to a boil. Reserve the egg whites.

Remove the pan from the heat and stir the cheese into the ragout in batches. Cut out the gelatin leaves and stir them in. Spoon the cooled bacon bits into the mixture.

Grease the baking dish and sprinkle with some flour. Pour the ragout into the baking dish, cover with plastic wrap, and let cool for 30 minutes. Let it firm up further in the refrigerator for another 2 hours. Using two soup spoons, scoop 20 equal portions of the croquette ragout onto a baking sheet.

Shape the mixture into croquettes with flour-dusted hands. Beat the 2 whole eggs and reserved egg whites in a deep plate. Place the remaining flour and breadcrumbs in separate deep plates. Dip the croquettes successively in the flour, egg, and breadcrumbs. Repeat this process so that the croquettes are double-coated. Let the croquettes firm up in the refrigerator for another 2 hours, covered with plastic wrap.

Heat the deep fryer to 180°C and fry a maximum of 4 croquettes at a time for approx. 5 minutes until golden brown. Drain on kitchen paper.