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How to cook the perfect croquette

The best chefs give their master formula to prepare them crispy on the outside and juicy inside

What was devised as a way to reuse product and extend the life of food, has ended up being one of the symbols of our kitchen, whose recipe has been reformulated and improved in the kitchens of the most important chefs.From Marcos Moran to David Munoz through Francis Paniego , from north to south , the chefs with three Repsol Suns reveal their secrets to us to get the perfect croquette.There is an essential principle: crispy on the outside and creamy, almost liquid, on the inside.

In The Echaurren Portal , Francis Paniego and his team cook about 500 croquettes a day.Only 22 liters of milk that is removed by hand for almost an hour are used to make the besamel.have a lot of hand to make a good kissamel , in that coin All the chefs say that to make it, you have to forget the kitchen robot and get muscle for a minimum of 45 minutes.

Precision, in fact, is essential for Marcos Moran, from Casa Gerardo , who believes that to make a good croquette you have to work as a pastry maker : success is achieved by measuring the quantities and preparation times per millimeter.

Other element to consider is the size, for Josean Alija, from Nerua , the croquettes must be eaten in a single bite , to get an explosion of flavors and textures in the mouth : crunchy versus creamy.

For the filling

Also in the preparation of the filling each chef has his ace up his sleeve.Francis's recipe has ham , chicken and hard-boiled egg, all finely chopped so that it looks practically like sawdust.

In your London location, Hispania, Marcos Moran prepar to the besamel in equal parts between whole milk and double cream, which makes the preparation richer in fat and the emulsion becomes easier.

Josean Alija , which bet to make the croquettes always with bottom (either fish or meat) uses the kuzu to bind the doughs and get the creamy texture that allows to manipulate the juice.A newly released in the palm of the Repsol Suns, Diego Fernandez-de Regueiro- uses two types of ham , one serrano to infuse the oil and another Iberian for the filling.In view of these recipes, it is not surprising that the croquette has become one of the most demanded tapas in Spain.

How to cook the perfect croquette

Source: Repsol Guide

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