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)