Ferrán Adriá


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200 g finely chopped Joselito ham

50 g Joselito Oil

100 g butter

40 g chopped shallots

165 g flour

200 g cream

600 g Joselito Consomme


White breadcrumbs

Sliced Joselito Ham

1 egg

1 L olive oil

5 gelatin leaves (optional)



1. Heat the cream with the ham consomme.

2. Add butter, Joselito oil and the chopped shallot to a large saucepan.

3. Cook over a low heat until the shallots are sauteed. Add the flour and stir constantly until a roux forms. 

4. Add the hot cream and consomme and half of the chopped ham. Cook 5 minutes over a medium heat, stirring constantly with a whisk or spatula.

5. When the mixture comes together, remove from heat and add the remaining chopped ham. 

6. Add salt to taste.

7. Line a plate with clear film. Arrange the croquette mixture and let cool for at least 1 hour in the fridge. 

8. Shape 30 g balls of the mixture into croquettes.

9. Coat the croquettes in flour, beaten egg and breadcrumbs.

10. Heat oil in a pan and fry the croquettes, turning several times until well browned. 

11. Serve the croquettes draped with a slice of Joselito ham.