Makes 12
550ml milk
1/3 cup (75g) caster sugar
1/2 cup (50g) cocoa powder
75g unsalted butter
1 cup (150g) plain flour
2 eggs
2 cups (110g) panko breadcrumbs
Sunflower oil, to deep-fry
Icing sugar, ice cream and strawberries, to serve
Place 2 cups (500ml) milk in a saucepan over medium heat and bring to a simmer.
Whisk in the caster sugar, cocoa and a pinch of salt, then remove from heat. Melt the butter in a saucepan over medium-low heat, then add 1/2 cup (75g) flour and stir to combine.
Reduce heat to low and cook, stirring, for 7 minutes or until a slightly sandy texture.
Add the milk mixture, in small batches, stirring well between each addition until smooth.
Cook, stirring, for a further 7-8 minutes until thick and glossy.
Transfer to a container and cool slightly, then cover and chill for 1 hour or until cool and set.
Using 2 tbs mixture for each croqueta, roll mixture into 12 logs.
Whisk eggs and remaining 50ml milk in a bowl.
Place panko crumbs and remaining 1/2 cup (75g) flour in 2 separate bowls.
Dust croquetas first in flour, then dip in egg mixture and coat in crumbs.
Repeat with egg and crumbs.
Heat the oil in a large, deep saucepan until it reaches 160 C (a cube of bread will turn golden in 21/2minutes when oil is hot enough).
In batches, deep-fry croquetas, turning withmetal tongs, for 3 minutes or until golden, then drain on paper towel.
Dust with icing sugar and serve immediately with ice cream and berries.
