Croquetas de Jamón
Creamy Jamón croquettes, quince purée
Final Plating
Delivery Plating
Server Description
Deliciously fried and creamy croquettes. The saltiness of the jamón balances perfectly with the quince purée.
pronunciation
CROW KEH TAHS – DAY – HA MONE
runner description
Ham croquettes
Line up notes
allergies
Dairy
Egg
Gluten
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–
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ingredients
- 3 each / 75g Croquetas de Jamón (25g each)
- 3 "dots"/ 25g Membrillo Purée (8g each)
sourcing
PREP recipe 1
Croquetas JamónPREP recipe 2
Membrillo PuréePREP recipe 3
Breading Mix for CroquetasPREP recipe 4
procedure
1. Fry the croquetas at 350-375ºF. Make sure they are hot inside by testing with a cake tester. Heat further in oven if they are not hot inside.
2. Place 3 quarter dots of membrillo puree down the center of the plate. Set one hot Jamon croquette on top of each dot.
critical control points
Do not serve broken/busted/popped croquetas.
- Make sure the membrillo is thick & creamy, it should not "pool" on the plate.
- Make sure the croquetas are allowed to temper slowly in the refrigerator prior to frying, this will help you to avoid the hot outside/frozen inside situation.
- Make sure the croquetas are creamy & hot all the way through.
- The interior texture of the croquettes should be creamy, IF they are looking more like cheese or "curd-y" the béchamel was over-cooked.
PACKAGING
Plateware