Although today it can accept almost any filling, the croquette remains a small domestic and tavern ritual, a humble bite that has managed to establish itself in the collective taste memory with extraordinary force.
Traditionally, croquettes were made with stewed meat, egg, ham, or even cod… And although this beloved gastronomic treat has evolved considerably and reached new concepts, the key is usually inside, in its delicious dough of butter, flour, and milk.
The most important thing, beyond the ingredients themselves, is that it turns out creamy. The initial cooking of the flour must be done correctly, with the right proportion. Ideally, you’ll use 110 grams per liter of milk; a higher proportion will make the dessert thick and coarse. Another essential factor is the cooking time. Everyone has their own method, but less than 30 minutes is almost always insufficient.
