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.
Ingredients
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
Preparation
Pate choux:
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.
Return to heat and continue mixing over heat until it forms a film on the base of the pot.
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.
Add eggs one at a time until mixture is smooth. Using a big round tip, pipe mixture on a baking sheet with parchment paper.
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:
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.
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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