Wednesday, January 19, 2011


Lorette Potatoes...They are made from a combo of mashed potatoes & pâte à choux. They are then hand piped and finished off in the oven...


Step One-Prepare Potatoes

3 Russet potatoes

4 Tablespoons butter

2 eggs

 salt & pepper to taste


Peel and quarter the potatoes.  

Boil in salted water until soft-about 20 minutes.  

Drain well and puree with a mixer for a few seconds. 


Step Two-Make Pate a Choux 

1/2c. water

1 tsp. sugar

4 Tablespoons butter

1/2c. flour

1/8 tsp. salt

2 eggs


1 egg + 1 Tablespoon water as an egg wash


In a saucepan, boil the water.  Reduce to medium and add sugar and butter.  When the butter is melted, add flour and salt.  Stir quickly to form a ball.  Remove from heat.  Cool 3 minutes and beat in eggs one at a time to form a thick dough.  Add this to the potatoes and stir.  Place in a pastry bag and pipe round shapes onto a parchment lined pan. Brush with the egg wash and sprinkle with kosher salt or sea salt.  Bake at 400 degrees for approx 30 minutes! Enjoy!

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