-   PEEL, DICE AND SAUTE THE PEARS. INFUSION THE MILK WITH THE PEARS AND GORGONZOLA (Simmer until it boils, then rest covered with transparent film).

-   MAKE ROUX GOLDEN (Melt butter, blanch flour until integrated and get a golden hue).

-   INCORPORATE THE INFUSED MILK WITH THE TUMBLES, LITTLE BY LITTLE. INTEGRATE WITHOUT CRUMPS AND LEAVE COOK REMOVING UNTIL GUMMY TEXTURE IS REQUIRED.

-   LET COOL.

-   GIVE SHAPE TO THE CROQUETTES, WEIGHING 30 gr PER CROQUETTE.

-   BREAD WITH: FLOUR, EGG, BREAD.

FRY IN PLENTY OF OIL.