Soften the butter, add the Stilton and mix thoroughly. Put the mixture in a piping bag and fill the semi-circular silicon moulds. Smooth the top with a spatula and refrigerate. Unmould and place in the freezer.
Cook the potatoes in their skins, then peel and cut the flesh into quarters. Place on a tray and bake for a further 20-25 minutes in the oven at 140°C, turning the mixture from time to time. Then pass the potato through a vegetable mill. Add the egg yolks, season to taste and cool.
Make small ping-pong sized balls: lightly coat your hands in flour, then place the potato ball into the palm of your hand. Flatten the ball, make a small hole in the middle and insert the semi-circular ball of butter/cheese mix. Then work the mixture back into a ball.
Place on a tray that has been lightly dusted with flour.
Put the potato mix in the freezer, then prepare a breadcrumb mix for “paner à l’anglaise”. First dip the mix in flour, then egg, and then fine breadcrumbs, then in the egg and breadcrumbs again. Coat quickly and return to the freezer.
Deep fry in two phases: first plunge into oil at 140°C-150°C to thaw the mix.
Then plunge into oil at 175°C to brown.
Leave to sit for a moment on kitchen roll to drain off the excess oil and salt lightly.