Dough
900 ml of filtered water
1/4 cup of soybean oil
6 cubes (about 60 g) of chicken broth
650 g of special wheat flour
Filling and finishing
900 g of cooked and finely chopped chicken breast
1 small onion, finely chopped
1/4 cup of fresh parsley, finely chopped
Salt and black pepper
900 g of creamy cheese (cream cheese)
500 g of croissant flour (for coating)
1 liter of oil (or more if needed for frying)
Dough
900 ml of filtered water
1/4 cup of soybean oil
6 cubes (about 60 g) of chicken broth
650 g of special wheat flour
Filling and finishing
900 g of cooked and finely chopped chicken breast
1 small onion, finely chopped
1/4 cup of fresh parsley, finely chopped
Salt and black pepper
900 g of creamy cheese (cream cheese)
500 g of croissant flour (for coating)
1 liter of oil (or more if needed for frying)
Dough
In a large saucepan, combine the water with soybean oil and chicken broth and bring to a boil
Once boiling, without removing from heat, slowly add the sifted wheat flour while continuously stirring until the dough comes away from the bottom of the saucepan and is well-cooked and smooth (about 10 minutes)
Reserve and let cool completely before handling
Filling and finishing
Season the chopped chicken with onion, parsley, salt, and black pepper to taste
Take small portions of dough (about a tablespoon or 30 g) and open them up in your hand
Fill with half a spoonful of cream cheese and one spoonful of seasoned chicken breast
Close the dough over the filling and shape into a croquette-like form
Try shaping the dough thinly, without tears, by pulling out the tip of the croquette and closing it well so that it doesn't open while frying
Place croissant flour in a bowl and coat each croquette one at a time
In a deep saucepan, heat the oil
Depending on the size of the pan, add more oil to submerge the croquettes
Fry them slowly, until crispy and golden brown
Drain well and place on paper towels before serving.
