Thermomix Spanish Porcini Croquetas
Delicious, creamy Spanish Croquetas, crispy on the outside and thick béchamel on the inside. Fantastic as tapas, appetisers, snacks, hot or cold.
Equipment
- 1 Thermomix
- 2 piping bags
- 1 large frying pan
Ingredients
For the Béchamel:
- 15 g dried porcini mushrooms
- 150 g unsalted butter roughly cubed
- 30 g onion
- 200 g plain or spelt flour I used spelt
- 800 g whole milk take out of the fridge about an hour earlier if chilled
- ¼ teaspoon nutmeg
- Black pepper freshly milled
- Salt I use Maldon sea salt, to taste but start with about a teaspoon or less
For breading and frying:
- 2-3 eggs
- Breadcrumbs if you ever have left over bread, always make breadcrumbs in your Thermomix and freeze them, you can use them from frozen
- Olive oil being Spanish this would be the traditional oil to use but you choose
Instructions
How to make the Béchamel:
- Mill the porcini to a fine powder: 15 seconds, speed 10. Reserve.
- Do not wash the bowl, add the 150 g butter and the onion: Varoma, 3 minutes, speed 4.
- Add the flour: 100ºC, 3 minutes, speed 2.
- Add the milk, the nutmeg, a few twists of the pepper milll and the salt: 10 seconds, speed 6.
- Add the porcini powder: Varoma, 7 minutes, speed 4.
- Pour the mixture in the piping bags and close tightly, leave in the fridge overnight (or for a minimum of 8-10 hours), overnight is best really (and usually more convenient).
How to fry:
- Whisk the egg on a deep plate and place the breadcrumbs in another plate.
- Snip the end of the piping bag and squeeze to get a few sausages onto the egg plate then cut them to your desired size, think that you ideally want to get 2-3 bites out of them, not more.
- Heat up a good amount of olive oil in a frying pan and fry the croquetas over a moderate heat, turning them until they are golden all over. It won't take long.
Notes
Makes approx. 30, depending on the size
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