1 kg Duchesse Potato Mixture (see below)
2 eggs (eggwash)
2 eggs (eggwash)
method
1. Place the mixture into a piping bag with a star tube.
2. Pipe onto a greased baking sheet in a spiral shape with a base of 2 cm to a height of 2.5 cm, allowing 2 pieces per portion.
3. Sprinkle the surface of the potatoes with eggwash.
4. Place in the oven at 200°C until the outer surface turns a light golden colour and the inside is hot.
75 g butter
3 egg yolks
salt and pepper
50 g melted butter
1. Boil the potatoes in salted water for 20 - 25 minutes until cooked.
2. Drain and place the pan on the stove to dry out any surplus water.
3. Pass the potatoes through a sieve and return to a clean saucepan. Add the butter, egg yolks and seasoning and stir with a wooden spatule over heat until the potato mixture is well bound but not overmixed.
Note
If the mixture is to be piped through a piping tube it needs to be a little softer than for its other use; to soften it a little more butter should be used. Hand-moulded Duchesse Mixture needs to be on the firm side as there is a tendency for the moulded potato to disintegrate when fried. To adjust it potato flour or powder may be added as necessary.
2. Pipe onto a greased baking sheet in a spiral shape with a base of 2 cm to a height of 2.5 cm, allowing 2 pieces per portion.
3. Sprinkle the surface of the potatoes with eggwash.
4. Place in the oven at 200°C until the outer surface turns a light golden colour and the inside is hot.
Duchesse Potato Mixture (Pommes Duchesse)
1 kg potatoes75 g butter
3 egg yolks
salt and pepper
50 g melted butter
1. Boil the potatoes in salted water for 20 - 25 minutes until cooked.
2. Drain and place the pan on the stove to dry out any surplus water.
3. Pass the potatoes through a sieve and return to a clean saucepan. Add the butter, egg yolks and seasoning and stir with a wooden spatule over heat until the potato mixture is well bound but not overmixed.
Note
If the mixture is to be piped through a piping tube it needs to be a little softer than for its other use; to soften it a little more butter should be used. Hand-moulded Duchesse Mixture needs to be on the firm side as there is a tendency for the moulded potato to disintegrate when fried. To adjust it potato flour or powder may be added as necessary.
serving amount
serves 10
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