Croquettes full of flavor, technique, creativity and umami
What is a croquette? Starting from the basic definition, Chema Soler gives free rein to his imagination, presenting everything from classic croquettes as you’ve never seen them before, to signature croquettes that play with textures and plating.
Examples include a classic ham croquette that is well known, but with some tricks to make it exceptionally tasty, a liquid croquette, and even some sweet croquettes too!
Upon completion of this online course you will be able to:
– master the techniques necessary to make any basic croquette.
– design savory, sweet, vegetarian and gluten-free croquettes.
– customize your bread coatings
– choose sauces, toppings and other garnishes to elevate the final presentation of your croquettes.
Course curriculum
Course Content
What you'll learn
A guide to replicate and innovate within the expansive world of croquettes
You will learn to prepare the croquettes starting with the usual bechamel sauce, then discovering other tricks to make them much tastier.
Explore different breadcrumb options: the classic English breading, panko that provides extra crunch, flavored breadcrumbs, gluten-free alternatives, double batter, and special options for sweet croquettes.
You will see the importance of temperature management when frying, in order to obtain a lower fat croquette that is easier to digest.
The chef will teach you the secrets behind his successful creation: the liquid croquette. Discover how to achieve it and learn how to serve it to the diner without spoiling it.
Chema Soler also shows us how to work with quantities that make it possible to supply a restaurant or event with “freshly made” croquettes.
Who is it for?
This online course is aimed at all lovers of croquettes, tapas and street food. Those with curious palates looking for something different but always prepared with excellence, or simply anyone who is searching for the best croquette.
What you’ll need
- Fryer
- Turmix or hand blender
- Food processor
- Gastronorm
- Hand mixer
Born in Albaida (Valencia, Spain), with an innate talent and a great entrepreneurial spirit, he suddenly discovered his vocation and decided to bet on his passion. After passing through several prestigious restaurants, he acquired enormous personality and style in the kitchen.
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
What are you waiting for?
Learn from anywhere at your own pace.
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
Ratings and Reviews
Deborah Massanet
Although a croquette may at first glance seem like a simple tapa, in reality and specially when it comes to making it, it is not. It is a tapa that has to be thought of in advance if making it at home for entertaining or just for a fun night with the family. Chef Chema Soler explains the steps simply and gives way for substitutions when required.
The problem with these courses is the subtitles because the writing covers the lower part of the screen: it would be better to put them in another position.