This recipe uses the same dough used in the recipe Croquetes de ceps and béchamel sauce to prepare a delicious dish typically made in Catalunya the day after Christmas.

Ingredients (for 16 units)

For the cep dough:

• 15 g of dried ceps
• 200 mL of water
• 100 g of flour
• 50 g of butter
• 50 mL of olive oil
• 100 g of onion
• 500 mL of milk (oat milk works just fine)

For the béchamel sauce:

• 50 g of butter
• 50 g of flour
• 600 mL of milk (oat milk works just fine)

References

Salsa bechamel: la receta definitiva para que siempre te quede perfecta (directoalpaladar.com)

La Cuina de l’Eri: Croquetes de ceps