The filling: Cut 100g of poultry breast into small pieces. Set aside.In a food processor, finely mix 300g of poultry breast, cream, and egg white. Season with salt and pepper, then pour into a bowl.Add the pieces of poultry and mix well.Shaping the filling: Place a rectangle of about 25cm of plastic wrap on the work surface and place a portion of the filling on it.Form a sausage of about 3cm in diameter in the plastic wrap. Roll the sausage in the plastic wrap, tighten and knot the ends to enclose the filling well.Make several sausages to use up the filling.Cooking the filling: Cook the sausages in a pot of simmering water for 25 minutes. The water should not boil.After cooking, let cool for a few moments and unwrap the sausages.Then cut the sausages into slices of about 1cm thick and refrigerate.The breading: Prepare 3 shallow dishes: one containing flour, another with beaten eggs with oil and salt, and the last with breadcrumbs and cumin.Roll the croquettes in the flour, then in the eggs, then in the breadcrumbs. Repeat the operation a second time and set aside.The Gouda cream: In a saucepan, melt the Gouda and milk over low heat. Do not boil.Put the melted mixture in the refrigerator.Cooking the croquettes: Heat the oil in a saucepan. Dip the croquettes in it (in several batches).Let cook and brown for about 2-3 minutes.Drain and dry the croquettes on paper towels.Serve hot with the Gouda cream, where you will dip them before enjoying.Healthier variant: You can also brown the croquettes in a pan with a knob of butter.