Ham croquette "50 grams" shallot toffee and parmesan chantilly

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.

SET UP AND SERVING

• 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.