Iván Cerdeño's croquette
In an era where the croquette has become a masterpiece of precision, striving for a delicate, firm coating and an exceptionally creamy filling, modern chefs have added ingredients to their creations.
Ingredients
- 300g of Iberian ham.
- 1100 g of fresh milk
- 150 g of flour
- 150g of butter
6 sheets of gelatin
- 140 g of baby food
Shall
Elaboration
- Infuse the milk with the ham bones.
- Lightly brown the ham in the oven.
- Melt the butter and prepare a roux, adding the flour until it is ready.
- Strain the infused milk, add it to the roux and keep it on the heat.
- Chop the ham, add it to the mixture and continue working until you get a smooth béchamel sauce.
- Heat the cream, hydrate the gelatin sheets, mix well and add to the béchamel sauce. Adjust the salt and work until the mixture is homogeneous.
- Form croquettes of about 30 grams each, coat first in beaten egg and then in panko, and fry in very hot oil.