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Ham and cheese croquetas: Stage 4
Place a sheet of baking paper on a baking sheet.
Line a piping bag with a 10 to 14 diameter tip, then fill it with the cold ham and cheese béchamel.
Poke out puffs, the width of the baking sheet, onto the baking paper, then place in the fridge to set aside.
Line a piping bag with a 10 to 14 diameter tip, then fill it with the cold ham and cheese béchamel.
Poke out puffs, the width of the baking sheet, onto the baking paper, then place in the fridge to set aside.