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.
300 grams Egg Whites
310 grams Caster Sugar
60 grams All Purpose Flour
20 grams US Standard Potato Granules
140 grams Almond Powder
20 grams Honey
20 grams Rum
250 grams Butter (Burnt Butter)
50 grams Raspberry Jam
In a heavy-bottomed sauce pot, melt the butter until the milk solids separates and browns, cool down to 80ºC before using.
Meanwhile in a medium metal bowl, whisk together the egg whites, sugar, flour, US standard potato granules, almond powder, rum and honey until incorporated.
Whisk in the burnt butter.
Chill mixture for at least 4 hours.
Preheat oven to 175ºC.
Using a teaspoon fold in the strawberry jam into the cooled mixture.
Pipe in the molds.
Bake for 25 minutes or until golden brown and top is puffed.
Remove from molds, dust top with icing sugar.
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