Photography recipe
Fotografía Chef Signature Chef

Crêpe 
Finely grate the yucca. Strain and remove a little of the serum. Make a smooth dough, add in the egg and a little salt. Knead well. Place in the fridge and set aside.
 
Sauté & filling
Fry the spring onion and leek until soft. Season with salt and pepper, then leave to cool. Next, cut the cheese into small pieces and mix...

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Crêpe 
Finely grate the yucca. Strain and remove a little of the serum. Make a smooth dough, add in the egg and a little salt. Knead well. Place in the fridge and set aside.
 
Sauté & filling
Fry the spring onion and leek until soft. Season with salt and pepper, then leave to cool. Next, cut the cheese into small pieces and mix in.
 
Coffee foam
Use the roasted coffee to make a number of espressos. Add a little water and sucrose and beat in a mixer to make the desired foam.
 
Finish and serving

Make a pinned croquette with the yucca dough. Make a hole and fill with the sauté and cheese. Fry in very hot oil for a few minutes and finish off in the oven. Place the hot croquette on a small flat plate; add the foam on top. Decorate with flowers. 

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Ingredients 4 persons
  • CRÊPE
  • 1 kg yucca
  • 1 whole egg
  • SAUTE & FILLING
  • 200 g spring onion
  • 200 g leek
  • 150 g Manaba cheese
  • COFFEE FOAM
  • 50 g roasted Galapagos coffee
  • 5 g emulsified sucrose
  • 100 ml mineral water.
Recipes. The Cook & Chef Institute