Ibérico Ham Croquetas with Infused Milk

Method

1. Put the milk, ham trimmings and bay leaf in a 16 cm small pan over low heat and warm for 6 min, until it steams and tiny bubbles appear at the edge (don't boil). Turn off the heat, cover and infuse for 20 min, then strain, discarding the trimmings and bay. The milk picks up the ham's savoury depth and seasons the whole béchamel.

   Add in this stepHam trimmings (fat, rind, bits near the bone) 25 gWhole milk 250 mlBay leaf 1

   low heat

2. Heat the butter and olive oil in a 18 cm pan over medium-low heat, add the shallot and cook for 4 min until translucent, without colour.

   Add in this stepButter 20 gExtra-virgin olive oil 1 tbspShallot, very finely chopped 20 g

   medium-low heat

3. Add the flour and cook over medium-low heat for 3 min, stirring nonstop, until it smells faintly of biscuits and looks sandy. Cooking the roux properly is what gives smooth croquetas with no floury taste.

   Add in this stepPlain flour 30 g

   medium-low heat

4. Add the warm infused milk in three additions, whisking until completely smooth each time, then raise the heat to medium heat and cook for 12 min, scraping the bottom and corners with a wooden spoon. When it is so thick that the spoon leaves a lasting trail and the mass drops off in one piece, turn off the heat and stir in the Ibérico ham, nutmeg and white pepper; taste and add salt only if needed. Adding the ham last keeps it tender and stops it oversalting the sauce.

   Add in this stepJamón ibérico, cut into 3 mm pieces 60 gNutmeg, freshly grated 1 pinchWhite pepper 1 pinchSalt to taste

   medium heat

5. Spread into an oiled 18×13 cm dish, press cling film onto the surface and, once cool, refrigerate for 12 h (overnight). A well-rested mixture is less sticky and tastes more rounded.

6. Weigh the mixture into 25 g portions and roll into smooth cylinders with oiled hands. Dip in egg, roll in breadcrumbs, then repeat egg and breadcrumbs for a double coat. Spread them on a tray and freeze for 20 min to firm the outside, so they hold their shape and don't burst in the oil.

   Add in this stepEgg 1Fine dried breadcrumbs 70 g

7. Pour olive oil into a 18 cm deep pot to a depth of 4–5 cm (no more than a third full) and heat over medium-high heat for 6 min to 185 °C. Use a thermometer, keep wet utensils away and never leave the pot unattended. If the oil smokes it is too hot, so lower the heat.

   Add in this stepPure olive oil, for frying 500 ml

   medium-high heat

8. Fry 5 at a time (2×5) for 2 min, rolling them around, until evenly deep golden, then drain on kitchen paper for 1 minute. Let the oil come back to 185 °C before each batch. The goal is a shatteringly crisp shell around an almost flowing cream; the centres are very hot.