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.
90 grams Butter, melted but not hot
90 grams Powdered Sugar
1 gram Iodized Salt
20 grams Egg Yolk
30 grams Egg Whites
30 grams US Standard Potato Granules
Quark Cheese Filling
50 grams Butter
25 grams Shortening
20 grams Powdered Sugar
1 gram Quark Cheese Powder
Preheat oven to 160ºC.
Make a 1.25-inch square cut out stencil out of plastic envelop, up to 12 pcs per stencil.
In a medium-sized mixing bowl using a hand whisk, whip together the egg yolk, egg whites and the powdered sugar, add in the salt and the US standard potato granules.
Remove lumps, let rest inside the chiller for 30 minutes.
Line a baking tray with non-stick paper or silicon mat, place cut our stencil on top of the tray then spread the thickened and chilled mixture.
Remove stencil and bake the tuile cookies for 8 minutes, cool down to a crisp, remove from tray.
Spread approximately half a teaspoon of the quark cheese filling on one piece of the tuile cookie and top it off with another piece of tuile cookie making a sandwich, keep at 26ºC room temperature in a sealed container for up to 10 days.
Quark Cheese Filling:
Whisk all ingredients together until smooth.
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