this to be a bit unusual and I don't have much occasion to try recipes of this sort. This restaurant is extremely popular here, so much that I haven't been yet. They don't take reservations and I don't like line-ups.
This seems a bit like an unpuffy gougere.
Serrano Croquettes
Chef Sean Brennan of the highly esteemed restaurant Brasserie I'Ecole.
1 Onion (Yellow or White)-fine dice
4 oz. Unsalted butter
4 oz. All purpose flour
300 ml Homogenized milk
8oz. Damon Serrano or Sgambato Prosciutto-fine dice
1/2 cup 12 month Manchego cheese-finely grated
1 tsp. Sea salt (optional)
For the Breading:
1/2 cup all purpose flour
2 eggs-whisked
1 cup breadcrumbs (Sean uses Panko or Japanese breadcrumbs)
Olive oil, Grapeseed or Camelina Oil
1/In a saucepan melt butter and sweat onions for 5 mins.
2/add flour and cook another 5 mins. over medium heat,
3/gently pour warmed milk into saucepan stirring frequently for 20 mins. The mixture should be quite thick. Remove from heat,
4/fold in diced prosciutto, grated cheese and adjust seasoning if necessary.
5/using a piping bag with a/2"tip, pipe "logs" onto a baking sheet. Allow to cool.
6/Slice cooled "logs" into 2-inch portions,
7/ Dredge in flour then into whisked eggs, then coat with breadcrumbs, repeat once again for a double breading.
8/Shallow fry in your choice of oil until golden brown and crispy. Blot on paper towels, serve warm.
This seems a bit like an unpuffy gougere.
Serrano Croquettes
Chef Sean Brennan of the highly esteemed restaurant Brasserie I'Ecole.
1 Onion (Yellow or White)-fine dice
4 oz. Unsalted butter
4 oz. All purpose flour
300 ml Homogenized milk
8oz. Damon Serrano or Sgambato Prosciutto-fine dice
1/2 cup 12 month Manchego cheese-finely grated
1 tsp. Sea salt (optional)
For the Breading:
1/2 cup all purpose flour
2 eggs-whisked
1 cup breadcrumbs (Sean uses Panko or Japanese breadcrumbs)
Olive oil, Grapeseed or Camelina Oil
1/In a saucepan melt butter and sweat onions for 5 mins.
2/add flour and cook another 5 mins. over medium heat,
3/gently pour warmed milk into saucepan stirring frequently for 20 mins. The mixture should be quite thick. Remove from heat,
4/fold in diced prosciutto, grated cheese and adjust seasoning if necessary.
5/using a piping bag with a/2"tip, pipe "logs" onto a baking sheet. Allow to cool.
6/Slice cooled "logs" into 2-inch portions,
7/ Dredge in flour then into whisked eggs, then coat with breadcrumbs, repeat once again for a double breading.
8/Shallow fry in your choice of oil until golden brown and crispy. Blot on paper towels, serve warm.