Croquetas de Setas

• 2.26 kg onions, blended in robot-coupe
• 1.35 kg butter
• 1.35 kg flour
• 6.8kg milk
• 5.7kg heavy cream
• 2.25kg mushroom duxelle
• 135g truffle oil
• 400 g / 14 oz truffle paste
• 150 g kosher salt

• Bring milk and heavy cream to boil.
• In a big pot cook the onions slowly with the butter until they are soft and cooked. Make sure they don’t take any color but are not raw either.
• Add flour. Combine well and cook for about 5 minutes.
• Add milk and heavy cream mixture little by little mixing each time with a spatula. (Never pour all the milk at once, doing so will result in lumps)
• Cook the béchamel until the taste of flour is gone and the béchamel doesn’t stick to the pot.
• Add the duxelle.
• Add truffle oil and truffle paste, taste and add more if needed.
• Mix and add salt to taste.
• Once the dough is done, put in hotel pans and cover with a parchment paper.
• Cool down in the refrigerator.
• Scoop 1 oz balls onto sheet tray.
• Pass through breadcrumbs, eggs, and breadcrumbs again.
• Store in the refrigerator and freezer.

‍