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Creamy Ham Croquette Dough Thermoresistant

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.

Creamy Ham Croquette Dough Thermoresistant

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.

Ingredients

- 60g - Butter
- 60g - Soft flour
- 250g - Ham
- 1000g - Milk
- 5g - Instangel
- 4g - Methylgel
- 3g - Salt

Prepared by

1. Place the butter in a saucepan and heat.
2. Add the ham through the meat mincer and cook for about 2-3 minutes, then add the flour and cook.
3. Heat 750 grams of milk and add to the dough. In the remaining milk, blend the instangel, the methylgel and the salt and add to the dough.
4. Cook for 3 minutes and cool with cling film.

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