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'Cobo Vintage' croquettes

'Cobo Vintage' croquettes - mychef


  • 4 litres of fresh milk
  • 400 g. flour
  • 365 g. butter
  • 150 g. ham
  • 5 eggs
  • 150 g of cheek meat
  • 500 ml of cheek meat juice
  • 4 meat concentrate tablets

Cooking settings

  • Mode: Steam
  • Humidity: 100%
  • Temperature: 72ºC
  • Time: 30 minutes


Pasteurizing the milk

First of all, we will vacuum pack the milk with the iSensor vacuum packer in automatic mode to avoid splashes and spills. Then, introduce the vacuum bag into the Mychef combi oven and pasteurize the milk for 30 minutes, at 72 ºC, in steam mode.

To add more flavour to the croquettes dough, you can add some ham to the vacuum bag before cooking in the oven.

Croquettes dough

Put the butter in a pot and melt it over a low heat. Then add the ham and fry it for a couple of minutes. Turn over the previously chopped cheek meat, without stopping to stir. Then, using a sieve, sift the flour over the previous mixture and with circular movements let it toast for about 10 minutes before gradually adding the milk. 

When the mixture begins to bind, take the cheek juice mixed with the meat concentrate, add to the dough and continue stirring while incorporating the remaining milk. Stir for about 40 minutes more until the dough becomes full-bodied. 

Finally, add the beaten eggs and homogenize the dough until it has a consistent texture. Cover the dough with food-grade paper and put it aside in the chamber until it cools down.

Final elaboration

With a spoon we will take out a measure of the elaborated dough and we will give it the first shape with breadcrumbs. Then we will pass it through an egg and finish with breadcrumbs again. Fry the croquettes in abundant olive oil.


The croquettes can be served directly fried or previously drained on absorbent paper to remove excess oil. 

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