Ham croquette "50 grams" shallot toffee and parmesan chantilly

60 min
Seasonal period: April, May, June, July
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.025 kg
Eggs 1.0 ud
Panco 0.05 kg
Shallots 0.1 kg
Cream 0.01 l
Parmesan cheese 0.01 kg
Cheese spread 0.025 kg
Chives 2.0 g
Plain flour 0.035 kg
Margarine 0.035 kg
Ground white pepper 0.5 g
Ground nutmeg 0.5 g
Table salt 2.5 g

For the croquette:

  • Cut the ham into squares.
  • Make the bechamel 125 g/l.
  • Add the ham.
  • Spread on a greased plate and cool well.
  • Shape the croquettes.
  • Bread them with flour, beaten egg and panco.

For the shallot toffee:

  • Chop the shallot into julienne.
  • Simmer the shallot seasoned with oil and salt until it is very soft.
  • Add the diluted caramel and the cream.
  • Boil for few minutes.
  • Blend and boil.
  • Add the toffee to a squeeze bottle.

For the cheese chantilly:

  • Make a cheese sauce melting it in the boiling cream.
  • Let it cool until it reaches a temperature below 6 ºC.
  • Whip the sauce with a whisk.
  • Place in a squeeze bottle.


  • Fry the croquettes in plenty of oil and remove them on to absorbent paper. 
  • Arrange the croquettes on a tray and garnish them with a button of toffee and another of cheese.


Nutritional information (1 portion)
Fiber 1.08 g
Saturates 5.15 g
Monounsaturated fatty acids 3.4 g
Polyunsaturated fatty acids 3.27 g
Cholesterol 73.84 mg
Calcium 127.79 mg
Iron 0.89 mg
Zinc 0.91 mg
Vitamin A 126.52 ug
Vitamin C 2.74 g
Folic acid 19.85 ug
Salt (Sodium) 520.01 mg
Sugars 6.26 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.