The croquette is an emblem of Spanish gastronomy, known for its versatility and its ability to conquer palates all over the world. Its origin dates back to the French cuisine of the 19th century, but it has been in Spain where it has reached its maximum expression, becoming a must for tapas and celebrations.
Today we present you the recipe: Creamy Heat Resistant Ham Croquette Dough. This recipe is designed to offer a superior culinary experience while maintaining the creaminess and flavor characteristic of traditional croquettes.
The secret of this croquette dough lies in the use of Meltigel, a texturizer that has the characteristic of gelling when heated and liquefying when cooled. This ensures that your croquettes maintain their perfect shape and texture during cooking, offering a balanced eating experience.
Some recipes do not need to be complicated to be extraordinary. The chive, garlic, and parsley mayonnaise by Carlos Maestre is exactly that: a sauce with classic roots and recognizable market ingredients, but executed with a technical precision that elevates it above any conventional mayonnaise. And the ingredient that makes it possible is Promayo, our […]
The olive is much more than a fruit. It is culture, territory, and Mediterranean identity distilled into a single bite. From Greek olive groves to Andalusian oil mills, the olive has defined for millennia the way people cook, preserve and think about gastronomy across the entire Mediterranean arc. And if there is one ingredient that […]
Escabeche is one of the oldest and most deeply rooted culinary techniques in Spanish gastronomy. Its name comes from the Arabic iskebech, meaning “vinegar stew,” and was introduced to the Iberian Peninsula during the Arab occupation, originally as a food preservation method, particularly for fish. The first written appearance of the term in Castilian Spanish […]
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