Spanish Croquettes

Method

1. Finely chop the shallot.
2. In a skillet, melt a little butter with a drizzle of olive oil and sauté the shallot until soft and translucent. Set aside.
3. In a separate pot, heat the milk without boiling.
4. In another pot, make the roux: melt 50 g of butter, add 60 g of flour, and cook for a couple of minutes, stirring constantly.
5. Pour the hot milk into the roux all at once, whisking vigorously to avoid lumps. Cook until the béchamel thickens.
6. Season the béchamel with salt and pepper.
7. Add the cooked shallot, diced chorizo (about 240 g), and cream cheese to the béchamel. Mix well.
8. Spread the mixture onto a tray and let it cool completely. For best results, refrigerate for several hours or overnight.
9. Once cold and firm, shape the mixture into elongated croquettes (like small logs).
10. Prepare a breading station: flour, beaten eggs, and breadcrumbs.
11. Coat each croquette first in flour, then in egg, then in breadcrumbs. Repeat the egg and breadcrumb steps for a double breading.
12. Place the breaded croquettes in the refrigerator for at least 30 minutes to set.
13. Heat frying oil to about 180°C (350°F). Fry the croquettes in batches until golden brown and crispy.
14. Serve hot, optionally with aioli or other dipping sauce.