Level: Scoolinary Team

👨‍🍳#CroquetaChallenge 💛A few minutes ago we lived an unmissable masterclass with chef Chema Soler, accompanied by Carolina Álvarez Santin @carolsan29hotmail-com and Lana Mihajlović @lanamihajlovic, winners of the Croqueta Challenge 🏆. It was a super enriching meeting where they answered several doubts that arose in the Community:

🔹 F lour-egg-flour for breading? Yes, it is recommended. The first layer of flour helps the egg adhere better and acts as a barrier that prevents the croquette from opening when frying.

🔹 S weet croquette with a weak consistency? Check the gelatin. The sheets for professional use are not the same as the ones from the supermarket. Adjust the amount until you achieve the desired texture.

🔹 Croquettes in airfryer? You can, although Chema prefers the classic frying. If you make them in the oven or airfryer, make sure the mixture is denser and use thicker breading, such as crushed cornflakes.

Now we’re excited to wait for chef Anna Gordon to tell us who won the Cookie challenge 🍪.
In the meantime, let’s plate like true artists and participate in the Plating challenge! ✨

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