Скачать или смотреть Thick Béchamel: The Sauce Every Cook Should Master

Tired of appetizers that don't impress? Learn the French secret to making impossibly creamy, crunchy croquettes at home. This recipe for Manchego & Prosciutto Croquettes is built on one essential technique: the thick béchamel sauce. Master this, and you'll unlock a world of classic dishes, from soufflés to gourmet starters.

In this step-by-step guide, we'll show you how to create a rich, flavorful béchamel base, shape and bread your croquettes for the perfect crunch, and fry them to golden perfection. This is the recipe that will make you famous among your friends and family!

🕒 TIMESTAMPS:
0:00 - Why Thick Béchamel is a Game-Changer
1:10 - Ingredients for the Béchamel & Croquette Filling
2:23 - How to Make the Perfect Roux
2:57 - Infusing the Milk for Maximum Flavor
4:01 - Your Filling: Prepping the Manchego & Prosciutto
5:24 - Making the Thick Béchamel Sauce
9:13 - The Secret Step: Chilling the Béchamel Mixture
10:44 - How to Shape & Bread Your Croquettes
14:15 - How to Deep Fry Croquettes Perfectly
16:51 - The Final Result: The Ultimate Crunch!

🧀 RECIPE & RESOURCES:
The full printable recipe with exact measurements is available on our website.
For the Thick Béchamel: Butter, All-Purpose Flour, Whole Milk, Heavy Cream, Onion, Cloves, Thyme, Bay Leaf.
For the Croquette Filling: Manchego Cheese, Prosciutto di Parma, Fresh Parsley.
For Breading: All-Purpose Flour, Eggs, Breadcrumbs (Panko recommended).

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This homemade croquettes tutorial is the only one you'll ever need. Learning to make a proper béchamel sauce recipe is the key to creating these delicious French appetizers. Whether you call them croquettes or croquetas, this classic croquette recipe is perfect for parties or as a special treat. We'll show you the right technique for these fried tapas, turning simple ingredients like Manchego cheese into something truly spectacular.

#Croquettes #Bechamel #FrenchCuisine #AppetizerRecipe #CookingClass

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