Dessert Snack

Eclair With Cheesy Mashed Potatoes Filling Topped with Crispy Hash Brown Pieces

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  • Potato Type: Yellow
    Cuisine: American
  • Serves: Makes 35 pcs inch length eclairs
    Prep Method: BakedMashed
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Recipe by: Chef Miko Aspiras

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.


Pate choux

  • 125 grams Milk
  • 125 grams Water
  • 125 grams Butter
  • 4 grams Salt
  • 40 grams US Standard Potato Granules
  • 40 grams All-Purpose Flour
  • 200 grams Eggs

Cheesy Mashed Potato

  • 1100 grams Water
  • 100 grams Milk
  • 200 grams US Standard Potato Granules
  • 8 grams Salt
  • 100 grams Butter
  • 200 grams Cheddar cheese


Pate choux:

  1. In a pot, place milk, water, butter, and salt together. Boil and remove from heat. Add flour and US standard potato granules into the mixture and mix thoroughly with a wooden spoon.
  2. Return to heat and continue mixing over heat until it forms a film on the base of the pot.
  3. Remove from heat and place mixture in a kitchen aid. With a paddle attachment, continuously mix until the steam isn’t visible, around 1 minute.
  4. Add eggs one at a time until mixture is smooth. Using a big round tip, pipe mixture on a baking sheet with parchment paper.
  5. Bake for 15 minutes at 200ºC and another 15 minutes at 160ºC without removing the tray from the oven. Allow to cool eclairs before filling.

Cheesy Mashed Potato:

  1. Boil water, milk, salt, and butter in a pot. Add US standard potato granules and mix until thick. Add cheddar cheese while mixture is hot for it to melt.
  2. Pipe cheesy mashed potato on the bottom half of the eclair and top with cheddar cheese. Cover with the top half of the eclair and pipe mashed potato on top. Garnish with fried hash brown chunks.


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