1 croquette dough recipe
1/2 pound boneless, skinless chicken breast cut into cubes
3/4 pound chicken thighs cut into strips
1 tablespoon cornstarch
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons madeira wine
1/2 pound fresh pork sausage, casings removed
1/2 cup crumbled bacon
1/2 cup diced ham
2 large eggs
2 tablespoons water
1 envelope unflavored gelatin
2 tablespoons Porto wine
1 cube beef or chicken broth
Fresh thyme, rosemary, parsley, and sage to taste
Salt and black pepper to taste
1 croquette dough recipe
1/2 pound boneless, skinless chicken breast cut into cubes
3/4 pound chicken thighs cut into strips
1 tablespoon cornstarch
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons madeira wine
1/2 pound fresh pork sausage, casings removed
1/2 cup crumbled bacon
1/2 cup diced ham
2 large eggs
2 tablespoons water
1 envelope unflavored gelatin
2 tablespoons Porto wine
1 cube beef or chicken broth
Fresh thyme, rosemary, parsley, and sage to taste
Salt and black pepper to taste
Dissolve the cornstarch in water
Soften the onion and garlic in the pan
Add the madeira wine and cook until it reduces by half
Allow it to cool, then mix in the chicken breast, pork sausage, and bacon
Pulse the mixture in a processor until it forms a paste
Season with salt and pepper, and add the diced ham
Roll out the dough and line the English muffin tin with paper liners
Brush the edges with the beaten egg
Assemble the croquettes by placing chicken on bottom, then adding copa and topping with chicken
Repeat until all ingredients are used up
Cover the croquettes with remaining dough, and trim the edges
Tame with aluminum foil and bake in a medium oven for 40 minutes
(1) Remove foil, brush with remaining egg, and place a cone-shaped cookie cutter on top like a chimney
Reserve a circle of dough cut with the cookie cutter for decoration
Decorate the surface of the dough with the reserved dough, and brush again
Return to oven and bake for approximately 1 hour more
Allow it to cool down
Pip out any liquid from the croquettes
(2) Hydrate the gelatin according to manufacturer's instructions and warm in a bain-marie
Add the Porto wine and beef broth, stirring and adding chopped herbs
Pour the gelatin into the chimney and refrigerate for 4 hours
(3) When serving, cover the chimney and decorate with thyme.
