Croquetas Jamón

• 2.26 kg peeled onions, blended in robot-coupe
• 1.35 kg unsalted butter
• 1.35 kg flour
• 6.8 kg whole milk
• 5.7 kg heavy cream
• 2.26 kg Jamón Serrano, blended (blend in the robot coupe - do not blend until smooth - leave whole dices about 1/4 inch)
• 100 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, they should be soft & translucent..
• Whisk the flour into the butter & onions. Combine well and cook for about 5 minutes.
• Add the milk and heavy cream mixture little by little mixing with a spatula. (Never pour all the milk at once, this will cause lumps).
• Bring the milk/onion mixture back to a full simmer. Continuously stir so the thickened milk does not burn to the bottom of the pot.
• Cook mixture (béchamel) until the taste of flour is gone and the béchamel is very thick.
• Warm the jamón slightly in a 350ºF oven for 2-3 minutes.
• Add the jamón to the béchamel.
• Combine well.
• Add salt
• Once the croqueta base is done, portion on to sheet trays lined with parchment paper. (Brush the parchment paper with butter on the bottom and on top so it can be easily removed). Fill up to 3/4 full of each tray.
• Cool in the refrigerator then transfer to the freezer. Freeze until solid.
• Once frozen, cut into 1.5"x 1.5" squares (1 oz each).
• Pass through breadcrumbs, eggs, and breadcrumbs again.
• Store in the freezer.

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For Service

• Remove as many portions needed for service from the freezer and let defrost for 30 minutes to an hour.
• Keep in cooler for service.