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!
