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Saturday, April 14, 2007

Potato profiteroles

Ingredients:

5 oz butter
1 cup + 1 tbsp flour
2 eggs + 1 egg yolk
0.5 lb potato puree
Salt and spices on your taste

Method:

Pour a little less than 1 cup water in a saucepan, add 70 g (5 oz) butter, and bring to boil, stirring.
Add a little more than 1 cup of flour into the boiling water, continuing to stir the entire time.
When the dough stops sticking to the saucepan sides, remove the heating, and let cool a little.
Add 2 eggs and 1 yolk, continue stirring thoroughly so as to avoid the egg toughening.
Place the dough in a mixer, and continue to mix adding potato puree by tablespoon, and then add salt and spices.
Fry in a deep fryer for 2 minutes, making dough balls using a tablespoon.
Drain on paper towels, and serve as garnish, or fill the profiteroles with some filling.

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