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.
140 grams All Purpose Flour
25 grams US Standard Potato Flakes
60 grams Powdered Sugar
170 grams Unsalted Butter
40 grams Egg Yolks
300 grams Cream Cheese
75 grams Whole Eggs
125 grams Whole Milk
90 grams White Sugar
25 grams US Standard Potato Granules
In a kitchen aid using a paddle attachment, combine flour, US standard potato flakes, powdered sugar and butter until crumbly. Add egg yolks.
If too crumbly, you can add 1tsp cold water at a time till it forms a ball. Roll out mixture to a quarter of an inch thick in between parchment papers and let it rest in the refrigerator for at least an hour.
Line dough on your tart shell and blind bake the tart shell with parchment paper and beans on top at 175ºC for around 15 minutes. Remove parchment paper with beans and continue baking for 5 minutes.
*if too crumbly, add ice water 5g at a time.
In a pot, boil milk and sugar together. Add US standard potato granules and keep mixing till it thickens. Set aside
In a kitchen aid bowl, paddle cream cheese until smooth.
Add whole eggs and mix.
Add milk mixture and paddle till smooth.
Place on top of baked crust and bake mixture for 30 minutes at 130ºC till set.
Refrigerate till ready to eat. Dust with caster sugar and torch to brûlée the top of cheesecake.
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