How to Make Spanish Croquetas Like a Pro Chef!

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How To Make Croquetas From Spain? well, today I will show you how I learned how to make Croquetas the Spanish way! We will be making the creamiest mushroom croquetas that you will see! This is an easy recipe and if you make too much, do not worry! You can freeze the rest and have them for later!
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Recipe:
- 1 Onion
- 120g /4oz Butter
- 120g / 1 cup Flour
- 1L /4.2 cups Milk
-350g / 12.3 oz Mushrooms
-Salt
- Hand of Fresh Chopped Parsley
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Timeline:
00:00 - Intro
01:27 - What we will need!
02:17 - How to clean the Mushrooms
03:48 - Flour
04:21 - How to make the Roux
05:59 - The Right Consistency
07:34 - How to Roll and Pane the Croquetas
11:00 - Frying and Tips!
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DISCLAIMER: This description contains affiliate links, which means that if you click on a product link, you’ll receive a small commission. This helps to support my channel and allows us to continue making awesome videos like this. Thank you for your support!

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Опубликовано:

27 июл 2024

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Комментарии : 212

@ChefJamesMakinson 3 года назад

I hope all of you are well and will enjoy this creamy croquette recipe! Don't forget to Subscribe! ▶My Chicken Croquetas recipe is here! - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0CQE016fOBU.html

@jimjones9264 2 года назад

You really do have a kick ass channel. Hope you get a bunch of subscribers.

@nkpdblue 2 года назад

Love your videos,! Many tips which are helpful and important for all sorts of recipes - Thank you ❣️

@fauxtaux 3 года назад

Thank you! I discovered croquetas in Barcelona in the ‘90s and tried to recreate them a few times but was never satisfied. Seeing this really helps!

@ChefJamesMakinson 3 года назад

you are welcome! let me know when you make them! :)

@unclemattscookerylessons 3 года назад

a great video James, I remember seeing a Spanish chef mate make spinach croquetas and I was surprised that they were not potato based. I think this is one of your very best videos by the way

@ChefJamesMakinson 3 года назад

Thank you for the compliment Matt! in France, we used potatoes to make them but here they use a bechamel, funny thing is Croquettes are French and you don't see them as often as you do here in Spain! haha

@maksimvucetic3205 Год назад

Hello chef, I am relatively new to this channel. I have been cooking for years at home, but what I like the most about you is how you explain thoroughly even the small details that most RU-vid chefs miss, so I still learn at least 1 thing in each of your videos. For example, the annoying breadcrumb clumps and the sive trick. Thank you for sharing your knowledge.

@ChefJamesMakinson Год назад

Thank you! I try to add as much as I can but I do forget to mention some thing every now and then. I'm sill learning how to film and edit

@WineDinewithJeff 3 года назад

James wow those mushroom tapas we’re just fantastic nice and crispy on the outside gooey Delicious in the middle . So many amazing tips along the way I will definitely be making this recipe

@ChefJamesMakinson 3 года назад

Hey Jeff!! thank you so much! haha ill make more hopefully soon, i love croquetas cant eat enough of them! let me know when you do!

@kennielsen3896 Год назад

Love making Croquetas. I use whatever I have left over from a risotto or a paella, add a little Manchego cheese and maybe a little butter or egg and fry away. It's always a favorite when I bring it to a friend/family get together. Also, Americans love strained Gazpacho.

@axiomist4488 Год назад

Wow! They sound delicious !!!

@Awson50 2 года назад

Once i heard: money won’t bring you happiness, but with money, you can buy tons of croquetas, and i never saw somebody sad eating croquetas. Hahaha is a funny joke that everytime i heard it , it stole me an smile . Best regards from Spain!!

@ChefJamesMakinson 2 года назад

haha true, croquetas don't tend to be cheap but then again they require time to make them! Espero que tengas una buena semana!

@CookingwithRehanaPK 3 года назад

MashaAllah.. Very Delicious yummy and tasty recipe.. Give your hands a beautiful description.. Another great sharing. God bless you always. Your old permanent friend here stay connected. ♥️❤️🌹🎉🎊👍👌👌

@ChefJamesMakinson 3 года назад

thank you so much! im glad that you enjoyed them! :) hope you are doing well!

@1650million 5 месяцев назад

Spaniard here. No idea if you have ever spent time in Spain, but I can assure you your croquetas look way better than we usually have here in the average bar. Congrats!

@ChefJamesMakinson 5 месяцев назад

Yes I live in Barcelona

@user-cr8nz5su1u 3 месяца назад

Wow! What a compliment! You should watch his other videos on Spanish dishes. Excellent! Chef James Makinson really is so talented.

@shayaan2023 3 года назад

Hello my dear friend thank you for sharing this video always so beautiful have a nice day stay safe stay bless my friend

@ChefJamesMakinson 3 года назад

Thank you very much!! and you too!! have a great week!!

@user-lg1qo8wi2m 3 года назад

Wow😁💝🍀🌺 my new friend Very great video Thanks for sharing Have a beautiful day🌺😁🌳

@ChefJamesMakinson 3 года назад

Thanks for visiting! have a great day!

@MayasKitchenUSA 3 года назад

Another great recipe. Thank you for sharing your recipe 👍

@ChefJamesMakinson 3 года назад

It's my pleasure! :)

@becky9857 Год назад

That looks so good. Mouth watering

@marksimpson2321 Год назад

These look fabulous! Ty

@thespanishradish Год назад

Great video James! Thanks for sharing!

@ChefJamesMakinson Год назад

Thank you!

@abongkitchendiary5353 3 года назад

Wow that looks so tasty. Lovely video. Thanks for sharing... Stay safe.

@ChefJamesMakinson 3 года назад

Thank you! I'm glad that you liked it!

@ron78 6 месяцев назад

Looks good I’ll have to try this 😊

@kitwhite9372 Год назад

This video had me remember when my grandmother would take me to the Afton Tea Room in New Jersey, USA. I always selected chicken croquettes for my main course and a crispy meringue with strawberries and ice cream for dessert. They served the croquettes with a white sauce over them as I recall. I'll have to check our your video for the chicken ones! This recipe looks so delicious!

@julietswok 3 года назад

Hello! chef James. Wow! those croquetas looks amazing. Perfectly cooked & presented beautifully. A must try dish. Thanks for sharing your tips & tricks. Looking forward to learn more from you. Glad I found this channel. Greetings from Taiwan

@ChefJamesMakinson 3 года назад

Thanks so much!! im glad that you enjoyed it! let me know if you have any questions!

@user-kc5xt2gk1k 11 месяцев назад

Thank you, Chef. Love how you start all your videos with "Let's get started." Great video. Like the olive oil trick with the rolling process!

@ChefJamesMakinson 11 месяцев назад

🤣

@Jona-sr4ih 10 месяцев назад

James, honestly, these are the recipes I'm looking for when I'm looking for recipes. Recipes with good information and from people that know how to cook professionally. It's also probably tasty, and there is room for improvisation, while you explain all the points that are needed for the result.

@ChefJamesMakinson 10 месяцев назад

Awesome! Thank you!

@partidococinero7805 3 года назад

riquísimo , bravoo,

@ChefJamesMakinson 3 года назад

gracias!!

@Leelanaganath 3 года назад

Wow it's looks very delicious n yummyyyyy 😋😋 mouth watering recipe friend 👌

@ChefJamesMakinson 3 года назад

they are to tasty!! haha thank you!

@victus6890 3 года назад

Croquettes are my best tapas when I go to a restaurant so thanks for doing the recipe, looked delicious and tasty buddy

@ChefJamesMakinson 3 года назад

thank you buddy!! i hope you are doing well!

@martinsmith7418 2 года назад

they look so good! you explain very well James! You should have SUBSCRIBERS!!

@ChefJamesMakinson 2 года назад

thank you man!!

@crispycrunchycooking 3 года назад

LIKE 30...WOW James...another mouthwatering recipe.......fantastic video always....take care and have a nice day dear.....👌👌💖💖

@ChefJamesMakinson 3 года назад

Thank you so much! :) im trying to balance youtube and twitch right now so i haven't been on here as much. i hope you are well!!

@wendybirdy5906 2 года назад

these croquetas look fantastic! i must try to make these at home!

@ChefJamesMakinson 2 года назад

You should!

@caraboo6812 Год назад

This would be lovely for dinner!

@celianeher7637 Год назад

I just discovered your channel and it's now autumn and mushrooms season, so thank you for this recipe , even though it's a year later.

@taha2010ification Год назад

looks delicious 👍🏽

@ChefJamesMakinson Год назад

It was!

@PerfectBite 3 года назад

Very tasty! Those wouldn't last long around here! We just had some Croquetas de Setas here this weekend and I loved them! Well done!!

@ChefJamesMakinson 3 года назад

thank you Jim!! i have some yesterday as well! the leftovers! haha

@CookingCastle 3 года назад

Aap ki recipes bht hi lajawab hoti hain, safaie ka mayar bht hi outstanding quality hota h

@ChefJamesMakinson 3 года назад

thank you!! :)

@craig8766 Год назад

Loved this, just returned from my local Basque festival. Can’t wait to try.

@ChefJamesMakinson Год назад

Hope you enjoy it!

@craig8766 Год назад

My girlfriend is glute n free. I think Rice flour would work fine.

@PaddyJoeCooking 3 года назад

Fantastic Mushroom Croquetas Chef so delicious I could quite happily eat them all day! Many thanks for sharing this and take care up there I trust that all is well with you!!

@ChefJamesMakinson 3 года назад

thank you Patrick! haha they are very tasty! and cheaper then at a restaurant! it is good at the moment i hope things where you are, are getting better!

@chiefbosn9731 Год назад

Luv these fast and easier recipes, my better half appreciates my experiments Thank You, a older viewer

@NoBSEateries 3 года назад

Your croquetas look great. Nice presentation! -S

@ChefJamesMakinson 3 года назад

Thank you so much!

@tastebudsbyminki5342 3 года назад

Your cooking skills are awesome 👌👏

@ChefJamesMakinson 3 года назад

Thank you so much 😊

@CookingWithNeighbors 3 года назад

Now I want to make these lol. Thanks James

@ChefJamesMakinson 3 года назад

haha if you make them just take your time and let me know if you need help! :)

@trickeyskitchen2848 3 года назад

BIG like 👍 Lovely. Thanks for sharing. Have a nice day

@ChefJamesMakinson 3 года назад

Thank you! You too!

@kendrakennedy4650 2 года назад

Really love your videos! I've learned a lot from you. Thank you so much!

@ChefJamesMakinson 2 года назад

Thank you!!

@kendrakennedy4650 2 года назад

I so need tips and education... .I really like all that you share. Thank you

@kendrakennedy4650 2 года назад

You have so much skill. Please continue to teach.

@ChefJamesMakinson 2 года назад

@@kendrakennedy4650 Thank you I will for sure!

@sheenakitchen 3 года назад

Wow it looks so beautiful 🌹💕

@ChefJamesMakinson 3 года назад

Thank you so much 😊

@ramiroledesma3730 Год назад

Super nice James!!! I'll definetly make them to share with my vegetarian friend, i'm sure she will love this croquetas!!! It remembered the filling of some empanadas de morcilla that I tried on San Telmo Buenos Aires, I bet they made something similar with the roo as base for those empanadas...

@PapriArtCraftAcademy 3 года назад

Wow Amazing

@ChefJamesMakinson 3 года назад

Thanks a lot 😊

@dominicstockmann1302 Месяц назад

I will make them for my german friends!! Thanks for that video 🥳

@ChefJamesMakinson Месяц назад

you are welcome!

@AjaXxXDenia Год назад

Those croquetas looked delicious! My mother used to make them with leftovers of Puchero Valenciano

@SwallowThisbyTCMahone 3 года назад

looks good Chef...Nice job...I am craving now...😂

@ChefJamesMakinson 3 года назад

Thank you! 😋 haha

@edjarrett3164 Год назад

James. This was impressive to me. I never knew that something so simple could be transformed into a great product. Maybe I need to visit Spain for inspiration.

@ChefJamesMakinson Год назад

Glad it was helpful!

@user-sc8ef8ww6n 2 года назад

وصفة رئعة جدا الله يعطيك الصحة شكرا لك اخي 🙏

@ChefJamesMakinson 2 года назад

thank you!!

@aitorcamiera519 Год назад

This is great I love with how much respect to the spanish receipe you cook them! Kudos to that. The responsible of thickening the bechamel are the startch in the flour and the butter. When the butter heats breaks the glucose molecules present in the starch, separating them in small groups. Adding milk at a less temperature the thermal contrast created makes the molecules want to regroup again, creating chains that thicken the milk. One thing with the roux though, if the roux and the milk are at the same temperature you are gonna get lumps, remember the key is the thermal contrast. So couple of options, if the roux is hot use cold milk or room temperature, and if the milk is hot cool the roux that way you will never get lumps. Hope that helps :=)

@muayboran6111 11 месяцев назад

Was out of breadcrums so i made this dipped fried in beer batter. So good

@razielium7 5 месяцев назад

Absolutely fantastic! I invite you to visit Galicia and try some pulpo con patatas.😊

@PaulaBean Год назад

Those look yummy! Also, nice that you specify which quantities to use. A lot of RU-vid videos just tell to 'put some butter and flour in the pan' to make a roux, but knowing that you should use 120g flour and 120g butter for one liter of milk, is very useful. Thanks!

@ChefJamesMakinson Год назад

You are so welcome!

@alan-mb5kj Год назад

Very informative and you've a nice style unlike some chefs,,cheers from Glasgow

@ChefJamesMakinson Год назад

Thank you!

@alwoolhouse6255 Год назад

James, a tremendous little tutorial on how to do a seemingly simple thing right. I have tried doing this before & nearly succeeded, which is incredible considering how many small details I got wrong. More generally, after finding you via your reaction ‘weejos’ with Uncle Roger, I just wanted to compliment you on this channel. You really are one of the most talented, unpretentious, polite, professional gentlemen in this field, personality & charisma without all the puffed up self importance of many ‘celebrity’ chefs. I still wonder why this particular vocation seems to attract the kind of people who seem to regard arrogance as a badge of honour. Well done sir, you are a joy to watch. At the other end of the country to you, and the north of Spain has some spectacular cuisine, I am a Brit enjoying a passionate journey in cooking in Andalucía. Keep up the great work.

@ChefJamesMakinson Год назад

thank you very much! I would like to make some more recipes but people tend to prefer the reaction videos. Yes, there is some excellent cuisine here!

@alwoolhouse6255 Год назад

The reaction content is fun but your instruction style is great for inspiration. Can’t get enough of how to videos on traditional & contemporary Spanish cooking. Andalucía is super conservative but love to see more molecular gastronomy techniques from you. Became a cheap Patreon.

@sadiasyed9918 3 года назад

Yummy delicious

@ChefJamesMakinson 3 года назад

Thank you 😋

@HamidasKitchenTM 3 года назад

Good video

@ChefJamesMakinson 3 года назад

thank you so much!

@xleigaj Год назад

Oh I made it yesterday and was delicious! I've made only one little change. I replaced one laddle of milk with chicken stock. I like doing almost all beshamels like this. Thank you Chef for this recipe :-)

@ChefJamesMakinson Год назад

Wonderful! :)

@aceme9514 Год назад

Chef handled those croquetas more delicately than I handle an actual baby

@ChefJamesMakinson Год назад

🤣

@tonyadigitalnorway1155 Год назад

You, Sir, are a God amongst men. This episode appeared in my feed for some reason and I just had to try it. And now I am obsessed with your Croquetas recipie. Only two points that you did not explain in your excellent video - how long do you "firm" them in the freezer before frying and what is the cream at the end? Subscribed!

@ChefJamesMakinson Год назад

haha thank you! until they are firm, its a good idea to check after 10 mins or so

@PaulaBean Год назад

@@ChefJamesMakinson And what is the white cream at the end? Oh wait... it's aioli (saw it in another response).

@rebeccawelch257 Год назад

Waybackwhen I was in the military, we were deployed to Moron AB, Spain, and since the Army had got there first, we ended up being quartered in Seville. I wish, oh wish, I had been more willing to try new things while I was there. We did experiment a couple times, but everything was SO EXPENSIVE. Whether this was just the exchange rate then, or because the World's Fair was ALSO in Seville at the time, I don't know, but even getting a meal at McDonalds was almost more than my poor budget could afford. I was also just barely out of basic training, so my pay rate wasn't the highest either. This was in, uh..92-93? My memory is getting hazy, but I do remember walking up the little ramps, not steps, in the ginormously beautiful cathedral there, and trying churros for the first time. We also had to snag folks from the also-deployed Canadian Air Forces to translate, because nearly everyone there spoke Spanish and French, not English. The Spanish Air Traffic Control folks we interacted with though, were very nice, very patient. Anyway, intending on trying these.

@ChefJamesMakinson Год назад

Really?! It was expensive in 92. I first visited Spain in 99 it was the peseta and in 99, 1 EUR was equivalent to about 166.3 ESP. I'm sure things did cost more in the tourist places as usual. If you have the chance you should visit again! prices have done up everywhere after Covid

@MrBrentles Год назад

I didn't have breadcrumbs so I used crushed cornflakes, works suprisingly well.

@ChefJamesMakinson Год назад

Something you have to make do with what you have

@mezza_asad 3 года назад

Nice vedio it's so yu

@ChefJamesMakinson 3 года назад

Thank you so much 😀

@TheKevinrr3 Год назад

Great recipe I'm sure going to try these. It looks a bit like the Dutch version (kroketten) only we use a bouillon instead of milk and we add some gelatin to help the ragout stay inside of the kroket. And sometimes we do a double breading if you like a thicker crust. Love your videos and recipes! Keep it up 💪

@ChefJamesMakinson Год назад

Really? This is the old French way of making them with a bechamel

@TheKevinrr3 Год назад

@@ChefJamesMakinson If you're interested this guy shows the Dutch version of the recipe pretty well ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-R5Y6bJsQt_k.html P.S. This was the only one in English I could find where they do it the (modern)original way.

@michaelandrews2619 Год назад

I think think this is one of your best video. Namely you explain everything., which always help Incidentally air fryers are now becoming popular do you think this would work there (in the air fryer)

@ChefJamesMakinson Год назад

Thank you! To be honest, I haven't used one and to fry Croquetas it may not be hot enough to cook quickly, but the best way to see is to try!

@marsuaz2717 11 месяцев назад

Great recipe but I also added some white wine and fresh thyme. Not sure if mine were authentic but they were delicious.

@shoesbutsockless Год назад

today I made a roux, added basil pesto and then let it fry for a bit before adding the milk. I then cooked gnocchi in the sauce. It was good but very heavy and thick maybe because I added marscarpone.

@igortumbas2769 8 месяцев назад

Hi James. Great presentation. What are your thoughts on using dried and re-hydrated mushrooms alongside with the sauteed chopped mushrooms and using the liquor from the re-hydrated mushroom at the expense of some of the milk? The matter of fact, now I think about it, poaching de-hydrated mushrooms in the milk could really boost the mushroom flavor.

@ChefJamesMakinson 8 месяцев назад

you can if you want to re-hydrated b ut you may have to add more milk for the bechamel

@igortumbas2769 8 месяцев назад

@@ChefJamesMakinson Awesome. I'll have a go this coming weekend and let you know how it worked out.

@BDMOutdoors Год назад

I made these over the weekend. Simply delicious. I also froze some. Question, for best results do you completely defrost before frying?

@ChefJamesMakinson Год назад

Not fully as they will leak if the mixture is very soft.

@aurochf1 Год назад

Casi como las de mi madre. One tip, for Chef James (not pro, but alternative). The best mushrooms croquetas I have made were made with wild Pieazul (Clitocybe nuda or Lepista nuda), they have a super strong flavor, and you can even combine them with a bit of meat. Some people say its a bit of a strong mushroom, but I find it delicious and not that expensive.

@ChefJamesMakinson Год назад

I wanted to use Ceps but I could get them.

@aurochf1 Год назад

@@ChefJamesMakinson Ceps are delicious, but it is not the season. I als think champiñones (champignons?) are underrated just because they are so common! I double down on trying to use pieazul or pievioleta this autum if you can find them, but be careful because they can be a bit overpowering. (Also, I love your channel).

@ChefJamesMakinson Год назад

@@aurochf1 thank you! It's funny how sometimes it's so easy to get things when you work in the restaurant and then at home you can't find anything unless you go to La boqueria

@aurochf1 Год назад

@@ChefJamesMakinson Oh yeah, and last time I went to La Boquería (years ago, I must admit, I live very far from Barcelona) the fishmonger was trying to scam me by mixing some cheaper shrimp with the cigalas we were buying! XD

@vinitbedakihale2469 8 месяцев назад

Hello @James Makinson. Thanks for the recipe and instructions! Whats the white and red garnish you used for these mushroom croquettes and the chicken ones you made in the other video?

@ChefJamesMakinson 8 месяцев назад

aioli and parsley

@vinitbedakihale2469 8 месяцев назад

@@ChefJamesMakinsonThank you for sharing ! Do you recall the red sauce you had used while plating the chicken croquettes ? Was that romesco or something?

@ChefJamesMakinson 8 месяцев назад

@@vinitbedakihale2469 I don't remember using a red sauce, but it may have been romesco.

@vinitbedakihale2469 8 месяцев назад

@@ChefJamesMakinson thanks again! Cheers!

@DavidBrown-ts2us Год назад

I'd love to see you do mashed potato croquettes. I made some once and put in a little bit of basic choux and they were amazing. I've tried again and never been able to get them as good as that first time

@user-jt1ct2zx7l Год назад

Hi James - thank you for your videos. Quick question, if you freeze your croquetas once pane'd, do you defrost them first before cooking in oil or can they been cooked in oil from frozen? Thank you.

@ChefJamesMakinson Год назад

Hey! Yes you need to unless they are very small and you will also need to roll them in some dry breadcrumbs if they are wet from defrosting

@HeronCoyote1234 11 месяцев назад

When James mentioned oiling your hands so they’re slippery, did anyone else hear Dan Formosa with his “left handed oil test”?

@ChefJamesMakinson 11 месяцев назад

@HeronCoyote1234 11 месяцев назад

@@ChefJamesMakinson he does reviews of products on Epicurious. He has a great sense of humor.

@Farhadk1989 Год назад

What did you add at the bottom and on top of them when plating?

@ChefJamesMakinson Год назад

aioli so they wouldn't move

@peterdenny1158 Год назад

Hi a few questions. When you put them in the freezer how cool are you trying to keep them? I usually pull mine from fridge after being there a few hours I assume this is similar temp just rushing it? Also if you cook in advance of serving, is there an ideal temp to keep em on a wire rack in the oven you recommend? BTW my mom is Basque and Cod ones are very popular there too. Maybe the next recipe? :)

@ChefJamesMakinson Год назад

The freezer will work faster, you want to chill them until they are firm, so the croquetas are easier to pane and reheat until they are warm. Maybe! :)

@loveandforward 11 месяцев назад

I'm not a chef. I'm an industrial worker. Being an industrial worker/CNC tech/machinist has at least taught me to come up with new ideas about how to make production - especially boring, simple production - effective. So my thought about getting rid of the big granules was kinda simple - "why a sieve, why not just a broad comb?" Surely it'd be faster to comb away bad stuff than putting it all thru a sieve? Tell me if that makes sense or if I'm being a moron. 🙂

@ChefJamesMakinson 11 месяцев назад

The idea is to collect to re-use the breadcrumbs not move the stuff to one side

@loveandforward 11 месяцев назад

@@ChefJamesMakinson Thanks!

@pamramirez7248 9 месяцев назад

So best put them in freezer before frying? Won't that make the breadcrumbs soft?

@ChefJamesMakinson 9 месяцев назад

not frozen just a bit harder

@piotrjeske4599 Год назад

Interesting we add a lot of dill.

@pamramirez7248 9 месяцев назад

Can l cook them in an air fryer

@ChefJamesMakinson 9 месяцев назад

I'm sure you can but I have never used one

@6Jarv9 Год назад

Crees que quedarían bien en una freidora de aire?

@ChefJamesMakinson Год назад

quizás si!

@thewhitestone 2 года назад

Hello chef. How long in the freezer before frying?

@ChefJamesMakinson 2 года назад

Hey! Until they are semi hard. If you fry them frozen then they may leak in the fryer and then you will have a mess!

@thewhitestone 2 года назад

@@ChefJamesMakinson thanks for the fast response!

@ChefJamesMakinson 2 года назад

@@thewhitestone no problem! Have a great weekend!

@capello85 4 месяца назад

How long do you leave them in the fridge before frying them?

@ChefJamesMakinson 4 месяца назад

until they are cold

@capello85 4 месяца назад

@@ChefJamesMakinson Thanks James!

@-----REDACTED----- Год назад

I may burn in two culinary hells for this but one could make a hybrid croqueta / arancino: seafood or chicken instead of the ragu and paella instead of the rice…….😅😂

@ChefJamesMakinson Год назад

yes you could

@scottrawlins8165 Год назад

I cannot eat starches...so I made my version with almond flour

@ryanaragon8071 Год назад

What is the white cream of some sort you put on them at the end?

@ChefJamesMakinson Год назад

aioli for garnish.

@ryanaragon8071 Год назад

@@ChefJamesMakinson Alright thank you, I'm trying to become a chef and maybe own my own restaurant one day so these videos are really helpful, keep doing what you do!

@ChefJamesMakinson Год назад

@@ryanaragon8071 thank you! and good luck!

@ryanaragon8071 Год назад

@@ChefJamesMakinson how long do you keep them in the fridge? I'm making them and I can't tell because they're still really sticky and studd

@RaymondRose Год назад

Chef! Quick question! I'm gonna be doing croquetas for the friends Christmas dinner but some of the people there are vegan. Do you think this can be done with soy/almond milk? Any specific vegan milk type you would recommend if not? Thank you!

@ChefJamesMakinson Год назад

yes you can but it will taste different, you can also pre-make them a head of time and freeze them

@RaymondRose Год назад

@@ChefJamesMakinson yes, the freezing was absolutely on the plan. Thank you chef, much appreciate your quick response! These recipes are saving my Christmas!

@ChefJamesMakinson Год назад

@@RaymondRose not a problem! Merry Christmas!

@DaveL2033 Год назад

I thought this was gonna be potato croquettes with an added ingredient lol. But that doesn't matter - I live in a sizable town in Cambodia and I'm yet to find flour to make these kinds of things :(

@ChefJamesMakinson Год назад

Potato is not normally added to Croquettes here

@JuhysKitchen 3 года назад

Lovely! Thanks for sharing with us my dear! Here showing my support as usual! Big Like 26👍🏼Please stay in contact ❤️

@ChefJamesMakinson 3 года назад

thank you so much!! have a great week!

@dinabajrai4969 Год назад

My croquettes is in the fridge now over night. It was not sticky or runny when I turned off the heat. It is more like a very soft dough.. is that a bad thing? :/

@ChefJamesMakinson Год назад

no its okay, some like them runny and some don't

@danemon8423 Год назад

what are the differences between french spanish and dutch croquettes or croquetas?

@ChefJamesMakinson Год назад

The croquette originated in France

@danemon8423 Год назад

@@ChefJamesMakinson oh okay , but like is there a big difference on the recipe or each country adapt to its own taste. (i'm referring to traditionnal croquette or croquetas)

@ChefJamesMakinson Год назад

@@danemon8423 they changed depending on where you make them in Spain they usually use a béchamel

@danemon8423 Год назад

@@ChefJamesMakinson oh okay thx cause i only tried dutch croquettes

@bosnbruce5837 Год назад

5:44 bechamel = hot milk + hot roux *OR* cold milk + cold roux

@ChefJamesMakinson Год назад

if you add cold milk to the pan you will drop the temperature

@bosnbruce5837 Год назад

@@ChefJamesMakinson The pan is already cold. The roux is cold. Everything is cold and you'll need several minutes to reheat everything. That is according to Chef Giuliano Sperandio. He's saying that there are two ways to mix the roux and the milk: One is to mix the hot roux and the hot milk, the other is to mix cold roux and cold milk ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7AAx0uIuoBQ.html It seems to me Giuliano is working with cold milk and cold roux.

@lydiam9323 4 месяца назад

Hi how many croquettes does this make?

@ChefJamesMakinson 4 месяца назад

A lot but it depends on how big you make them. I believe I left the ingredients and ratios in the video

@lydiam9323 4 месяца назад

@@ChefJamesMakinsonthank you making them here in North Carolina for 5 vegetarian kids in my daughter’s class. So I was hoping with your recipe I could make at least 10 smaller ones. The others are getting ham croquettes! Thank you again!

@unixcharles 13 дней назад

Late to the party but isn't the saying hot roux, cold milk, no lumps?

@ChefJamesMakinson 13 дней назад

yes but some don't do this

@user-dj2qj8ub3o 3 года назад

Jam'sㅡ ✔Nice to see you a day of development dosi-gil~^^26

@ChefJamesMakinson 3 года назад

Thank you!

@HoshikoStarz Год назад

Smoothie mushroom-

@ChefJamesMakinson Год назад

😂

@brahmpayton334 Год назад

So many potential comments. But THE SPIDER for the egg wash. I have one functioning hand. So "Wet hand dry hand" doesn't work. Game changer. I shall make these for my vegitarian friends.