Pommes De Terre Lorette
Total Time: 1 hr
Preparation Time: 1 hr
Ingredients
- Servings: 6
- 1 lb potato, medium, boiling
- 1 tablespoon unsalted butter
- 1 egg, whole
- 1 large egg yolk
- 1 1/4 teaspoons salt
- 1/8 teaspoon black pepper
- 1/2 cup water
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg, freshly grated
- 1/2 cup all-purpose flour
- 2 large eggs
- 4 cups vegetable oil (for frying)
Recipe
- 1 make duchesse potatoes:.
- 2 peel potatoes and cut into 1-inch pieces. cover potatoes with cold salted water by 1 inch in a 2-quart pot, then simmer, uncovered, until tender, about 15 minutes.
- 3 drain potatoes in a colander and return to pot. dry potatoes by shaking pot over low heat until all moisture is evaporated and a film begins to appear on bottom of pot, about 2 minutes.
- 4 force potatoes through ricer into a bowl. add butter, whole egg and yolk, salt, and pepper and stir with a wooden spoon until very smooth. keep potato mixture warm, covered.
- 5 make pâte à choux:.
- 6 bring water, butter, salt, pepper, and nutmeg to a boil in a 1-quart heavy saucepan over high heat, then reduce heat to moderate.
- 7 add flour all at once and stir briskly with a wooden spoon until mixture pulls away from side of pan, 1 to 2 minutes. remove from heat and cool slightly, about 3 minutes. add eggs 1 at a time, stirring well after each addition. add potato mixture and stir until combined well. transfer mixture to pastry bag.
- 8 form and fry potatoes:.
- 9 put oven rack in middle position and preheat oven to 200°f.
- 10 heat 2 inches oil in a 5- to 6-quart heavy pot over moderately high heat until thermometer registers 370°f.
- 11 resting metal tip of pastry bag on edge of pot, pipe 8 (2-inch) lengths of potato mixture directly into oil (use caution when piping into hot oil), using a small knife or kitchen shears to cut off each length of dough at tip of bag. fry potatoes, turning over once with a slotted spoon, until crisp, golden, and cooked through, 2 to 3 minutes. transfer to paper towels to drain briefly. fry remaining potato mixture in batches in same manner.
- 12 transfer potatoes as fried and drained to a metal rack set in a large shallow baking pan in oven to keep them crisp and warm until ready to serve.
- 13 cooks' notes:.
- 14 • potato batter can be made, but not formed or fried, 1 day ahead and chilled in pastry bag, with tip covered.
- 15 • potatoes can be fried 2 hours ahead and kept at room temperature, on rack in baking pan and loosely covered with paper towels. remove paper towels and reheat in a 400°f oven until heated through and slightly crisp, about 5 minutes.
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