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Potato Brioche

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.
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ServingsServes Makes 12 pcs cube brioche mini loaves (at 75g each)
Potato Type: Yellow
Prep Method: Baked

Dish

AppetizerBreakfast/Brunch

Serving

Serves Makes 12 pcs cube brioche mini loaves (at 75g each)

Description

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

  • 250 grams US Standard Potato Flakes
  • 275 ml Milk
  • 100 grams Butter
  • 8 grams Salt
  • 1000 ml Water
+

Pineapple mashed Potato filling

  • 100 grams US Standard Potato Granules
  • 100 ml Pineapple Juice
  • 100 grams Condensed Milk
  • 50 grams Butter
  • 125 grams White Sugar
  • 250 ml Water

Preparation

  1. Boil water, salt and butter, bring down to a simmer, then add milk, gently stir in US standard potato flakes, cook until smooth and creamy.
  2. Brush 12 pcs of an aluminum cube mold with butter generously, place inside the chiller before using125g unsalted butter, cut into pieces, at room temperature, 4 large egg yolks and15 ml milk.
  3. Using a wooden spoon, stir in the butter, 3 of the egg yolks, the remaining 1 teaspoon salt and the white pepper and let the mixture cool for at least 20 minutes and up to 2 hours.
  4. Transfer 1/4 cup of the potato mixture to a lightly floured surface. With lightly floured hands roll a 75g portion into a smooth ball and drop it gently into one of the chilled molds.
  5. Brush with egg wash and rest for 30 minutes.
  6. Preheat oven to 200C, sprinkle pearl sugar on top and cover top of cube molds, bake for 25 minutes or until golden medium brown in color, remove from mold and cool down.
  7. Fill with pineapple mashed potato filling*.

Pineapple mashed Potato filling

  1. Bring, water, milk, condensed milk, and butter to a boil, stir in potato granules, until well mixed, add pineapple juice, cool down and place in a piping with plain piping nozzle.
  2. Fill potato brioche cubes from the bottom.

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