Iberian ham croquettes – Huerta de Carabaña

Roberto Cabrera finalist of the third edition of the international championship Joselito Iberico Ham Croquettes during Madrid Fusión 2017

Ingredients

• 500 grams of flour
• 500 grams of butter
• 3 fresh onions
• 1.5 kg of Iberian ham bones ?? Joselito ??
• 1.5 kg of Iberian ham ?? Joselito ??
• 3 liters of fresh cream
• 4 liters of fresh milk
• 4 eggs
• 150 grams of Japanese breadcrumbs

Preparation

1. Bring the milk and cream with the ham bones to a boil while infusing, then strain and save
2. Cut the onion into brunose and poacher in the oil without coloring, then add the chopped ham and finally the flour to make a ruff.
3. Pour the steamed milk into the roux and dissolve with a stirrer.
4. Cook the béchamel for a period of not less than 3 hours with medium boiling.
5. Once the dough is ready, adjust the salt and let it rest cold for at least 24 hours.
6. Bolear, previously passed through a liquid egg and later from Japanese bread.
7. Finally, fry in olive oil at a temperature of 175º

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