Food
Regressive recipe: chorizo cromesquis to share this weekend
As winter draws in, we gather our guests - family and friends - around a table where everything is shared with a smile. To add some sunshine to our plates and make everyone agree, Pub Barbès recommends their famous chorizo cromesquis. Here are the details to nail them like a pro.
For ten pieces.
Ingredients :
- 200 g butter _ _
- 280 kg of flour _
- 625cl milk _
- 90gr of P anko breadcrumbs
- Oil
- Salt & Pepper
Preparation :
In a saucepan, melt the butter and make a roux by adding the flour. Then add the milk to make a béchamel and work the mixture well . Season with salt and pepper.
Remove the skin from the chorizo and cut it into small cubes before adding it to the béchamel.
Remove, then let cool.
Remove, then let cool.
Once the mixture has cooled down, form balls of dough about 3 cm in diameter and place them in the fridge.
In a bowl, whisk the egg yolks and prepare the panko breadcrumbs and flour in two separate bowls.
Pass the balls of dough in flour, then in egg, then in panko breadcrumbs before frying them in a bath of oil for a few minutes (until obtaining a golden colour).
Enjoy immediately!
