Béchamel Ham & Manchego Croquettes

Ingredients

• 75 g Unsalted butter (for béchamel)
• 75 g Plain/all-purpose flour (for béchamel)
• 500 ml Whole milk
• 50 ml Heavy cream
• 0.5 Onion, peeled and halved
• 3-4 Whole cloves
• 1 Bay leaf
• 1 sprig Fresh thyme sprig
• to taste Salt
• to taste Freshly ground black pepper
• 100 g Manchego cheese, grated
• 100 g Cured ham (Parma or Serrano), finely chopped
• 1 tbsp Fresh parsley, chopped (optional)
• 50 g All-purpose flour (for breading)
• 2 Whole eggs, beaten (for breading)
• 200 g Breadcrumbs (for breading)
• 1 liter Neutral frying oil

Instructions

1. Melt the butter over low-medium heat. Add flour. Stir into a roux. Cook approximately 3 minutes, stirring constantly. Remove from heat and cool slightly.
2. In another saucepan combine milk, thyme, bay leaf, and onion studded with cloves. Bring slowly toward a boil. Turn off heat and allow the aromatics to steep briefly.
3. Strain the milk. Gradually whisk the warm milk into the cooled roux. Once smooth, return to medium heat and bring to a gentle boil.
4. Add heavy cream. Reduce heat and simmer approximately 5 minutes until thick and the raw flour taste is gone.
5. Add Manchego gradually. Stir until incorporated. Fold in ham and optional parsley. Season carefully.
6. Transfer to a shallow tray. Press plastic wrap directly onto the surface. Chill or freeze at least 2 hours until very firm.
7. Portion and shape into croquettes. Coat in flour, then beaten egg, then breadcrumbs.
8. For best frying stability, freeze shaped croquettes until solid, approximately another 2 hours.
9. Heat oil to 170°C / 340°F. Fry in small batches for approximately 3–5 minutes until golden and crisp.
10. Drain and serve hot.

Nutrition

Chef's Notes

Do not combine the two separate 2-hour chilling/freezing stages into one step. The first chills the béchamel filling; the second firms the shaped breaded croquettes before frying. They serve different purposes.

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