Adding nougat cream after the roux helps avoid scorching its sugars. Cool the filling safely. Contains wheat, milk, eggs and almonds.
Ingredients
250 g mushrooms or mixed mushrooms, cleaned
60 g butter
70 g wheat flour
600 ml whole milk
40 g Jijona nougat cream
1 small shallot
salt, pepper and nutmeg
2 eggs and 150 g breadcrumbs for coating
suitable frying oil
Preparation
1Finely chop shallot and mushrooms, then sauté until their water evaporates.
2Cook butter and flour together as a roux for two minutes.
3Gradually whisk in warm milk and cook to a thick béchamel.
4Add mushrooms and seasoning; remove from high heat and stir in nougat cream.
5Spread in a shallow tray, cover and cool rapidly; refrigerate until firm.
6Shape around 20 croquettes, coat with egg and breadcrumbs and chill.
7Deep-fry in small batches at about 175–180°C until golden and thoroughly hot inside.
Kitchen and catering advice
Adding nougat cream after the roux helps avoid scorching its sugars. Cool the filling safely. Contains wheat, milk, eggs and almonds.
Jijona nougat cream
Ingredients
250 g mushrooms or mixed mushrooms, cleaned
60 g butter
70 g wheat flour
600 ml whole milk
40 g Jijona nougat cream
1 small shallot
salt, pepper and nutmeg
2 eggs and 150 g breadcrumbs for coating
suitable frying oil
Directions
1Finely chop shallot and mushrooms, then sauté until their water evaporates.
2Cook butter and flour together as a roux for two minutes.
3Gradually whisk in warm milk and cook to a thick béchamel.
4Add mushrooms and seasoning; remove from high heat and stir in nougat cream.
5Spread in a shallow tray, cover and cool rapidly; refrigerate until firm.
6Shape around 20 croquettes, coat with egg and breadcrumbs and chill.
7Deep-fry in small batches at about 175–180°C until golden and thoroughly hot inside.
Creamy Mushroom and Jijona Nougat Croquettes: Savoury Recipe
