Cream croquette

Ingredients

• 2 garlic cloves - finely chopped
• 2 shallots - finely chopped
• 1 tbsp olive oil
• 200g brown mushrooms - finely chopped
• 90g ham - finely chopped
• 100g shrimps - peel and remove vein - chopped
• 70g canned scallops - finely chopped
• 80g unsalted butter
• 80g plain flour (T45)
• 700g whole milk
• 1/2 tsp fine salt
• dash of pepper
• 1 maggi seasoning cube - about 10g
• 55g heavy cream
• 1 egg mix with 80g milk
• some panko/bread clumbs
• some plain flour (T45)

Instructions

• 1. In a frying-pan, heat 1 tbsp olive oil and fry the garlic until fragrant. Add the shallots and cook for a few minutes.
• 2. Add shrimps, ham and mushrooms and cook until shrimps are done.
• 3. Now add the butter and melt completely, then add the flour. Stir and mix well.
• 4. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
• 5. Add salt, pepper and maggi cube to season. Then add the heavy cream and scallop. Mix well.
• 6. Remove from the heat and transfer the mixture on the plate or baking pan. Cover with plastic wrap and keep in for about 1 hour or until its firm.
• 7. Lightly wet your hands with water and make small portions. (No need to be good shape at this stage.)
• 8. Dip each croquette (in this order) in flour, egg then panko. Make sure to cover with panko evenly, making it round shape nicely.
• 9. In a large frying pot, heat the oil on medium-high heat to about 180C degree or until small bubbles appear around your chopstick. Deep fry the croquette until all sides are nicely brown.
• 10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.
• Serve hot!

https://atelierlalune.com/2019/11/cream-coroquette/

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