CIA Professional Recipes

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CIA Recipes

Potato and Spanish Chorizo Croquettes with Pecorino Tartufo and Dijon Mustard – Print This Recipe

 

Potato and Spanish Chorizo Croquettes with Pecorino Tartufo and Dijon Mustard

Yield: 20 portions

  • Yukon gold potatoes 3 kg/6 lb 9.76 oz
  • Egg yolks 600 g/1 lb 5.12 oz
  • Chorizo, diced into small cubes 350 g/12.35 oz
  • Pecorino Tartufo cheese 400 g/14.11 oz
  • Kosher salt 20 g/.71 oz
  • Eggs, stirred to a uniform mass 200 g/7.05 oz
  • Cake fl our 500 g/1 lb 1.64 oz
  • Panko, finely ground in a Robot Coupe 2 kg/4 lb 6.55 oz
  • Dijon mustard 600 g/1 lb 5.12 oz

 

 

 

  1. Preheat a static or deck oven to 230°C/450°F.
  2. Line a half sheet pan with 2.5-cm/1-in of kosher salt. Place the potatoes on the salt.
  3. Bake them until they are tender and a fork or a skewer can go though them easily.
  4. Peel the potatoes while they are hot and pass them through a ricer.
  5. Place the peeled potatoes, egg yolks, chorizo, Pecorino Tartufo, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix just enough to combine all the ingredients into a homogeneous mass; be careful not to overmix.
  6. Transfer the potatoes to a piping bag fitted with a #8 piping tip. Pipe them into 3.75-cm-/1.5-in-diameter spheres on a sheet pan lined with a nonstick rubber mat, making the spheres as even as possible. Place the sheet pan in the refrigerator to cool the potatoes. Once they are cold, round the spheres by hand, trying to get them as spherical as possible. Freeze the spheres. They can be reserved frozen for up to 3 months.
  7. Once they are frozen, bread them. Dip the spheres into the eggs, then the cake flour, and finally the panko. Repeat so that the croquettes are coated twice. Reserve frozen during service.
  8. To Pick Up: Spoon about 20 g/.7 oz mustard into each ramekin or directly onto a plate. The Dijon mustard can be pre-portioned into ramekins before service.
  9. Heat a fryer to 150°C/302°F.
  10. Place 5 frozen croquettes in a fryer basket and fry them until golden brown.
  11. Remove them from the fryer and place them on a heavy-duty paper towel to soak up the excess fryer oil.
  12. Put the croquettes on a plate and serve immediately with a side of Dijon mustard.

Recipe taken from: The Modern Café