Manchego & Prosciutto Croquettes with Thick Béchamel

• 2 2/3 oz butter↗
• 2 2/3 oz all-purpose flour↗
• 2.08 cup whole milk↗
• 1 2/3 tbsp heavy cream↗
• 1 onion↗
• 1 bay leaf
• a little fresh thyme↗
• salt, to taste (go easy — the ham and cheese are salty)↗
• black pepper, to taste↗
• a small pinch of nutmeg (optional) (optional)
• Manchego cheese, grated (amount not given precisely — see notes)
• 2.12 oz prosciutto
• fresh parsley, chopped, a small handful↗
• all-purpose flour (for coating), to taste↗
• 2 eggs↗
• breadcrumbs, ideally panko
• neutral oil, for deep-frying

Steps

1. 1.Melt the butter, then whisk in the flour all at once to make a roux. Cook on low heat for about 3 minutes, then take off the heat and let the roux cool completely.▶2:23
2. 2.Meanwhile, warm the milk (off the heat, then very low heat) with the onion studded with cloves, bay leaf, thyme, salt, black pepper and a small pinch of nutmeg, to infuse without boiling. Strain out the aromatics before using.▶2:57
3. 3.Whisk a little of the warm milk into the cooled roux to loosen it, then gradually whisk in the rest of the milk. Set over medium heat and whisk constantly — it will thicken into a very thick paste after 5+ minutes.▶5:24
4. 4.Reduce to the lowest heat, stir in the cream, and cook gently for another 5 minutes to cook out the raw flour taste. Taste and adjust seasoning, keeping in mind the cheese and ham still to be added are salty.▶9:13
5. 5.Off the heat, stir in the grated Manchego until melted through, then fold in the chopped prosciutto and parsley.▶10:44
6. 6.Spread the mixture onto a wide, shallow tray. Press plastic wrap directly onto the surface (not loosely over the top) so no skin forms, then chill until completely cold and firm — a few hours in the fridge, or faster in the freezer.▶11:40
7. 7.Portion the chilled mixture into ~45-50 g pieces (a scale keeps them even) and shape each into a croquette or cork shape, rolling in flour as you go.▶13:20
8. 8.Freeze the shaped croquettes for about 10 minutes to firm up before breading.▶14:05
9. 9.Bread each croquette: dip in the beaten egg, then coat in breadcrumbs (panko recommended). Handle gently — don't press or squeeze them out of shape.▶14:40
10. 10.Freeze the breaded croquettes until completely solid — ideally overnight — before frying from frozen.▶15:50
11. 11.Heat oil to 175-180°C. Fry the croquettes a few at a time for 4-6 minutes (about 5 minutes), keeping the oil around 170°C throughout, until deep golden and crisp.▶16:51
12. 12.Drain on paper towel and serve immediately, 1-2 per person as a starter. The video serves them with a spicy (chipotle) mayo.▶18:20