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Basic Professional French Cooking

Pomme Duchesse

Ingredients (for 6 Servings)

1 kg Potatoes

100 ml Milk

50 g Butter

4 Egg Yolks

Salt and Pepper

Nutmeg

Procedure

  1. -Bake Potatoes on rock salt or boil until purée tender. If boiled, drain well and dry out well in oven before using. If baked, scoop out from the skins.

  2. -Run the potatoes through a food mill. Add butter and milk and beat it in, then beat in the egg yolks and season very well. This is the Duchesse mixture.

  3. -One way to serve the mixture is to pipe it out using a star tip onto a lightly buttered half sheet pan, then lightly brush on an egg wash and bake at 375 F until hot and golden brown.

basic techniques

On www.melaniff.com since 2016

session 8

vegetables

Variations

Pomme Croquette

Spread the Duchesse mixture out on a sheet pan lined with plastic wrap. Cover with plastic and refrigerate until very cold. When cold, turn potatoes out onto a light floured work surface. Take a small piece and roll into a cylinder 3 cm in diameter and 4 - 5 cm long. Dredge in flour, knock off excess, dip in beaten eggs and then roll in bread crumbs (this is known as ‘paner anglaise’). Fry at 350 F until golden brown, drain on paper towels, season with salt and pepper.


Pomme Dauphine

Combine half a recipe of Pommes Duchesse with an equal amount of Pâté à Choux. Fry at 350 F until golden brown, drain, salt and serve.


Pomme Lorette

Pomme Dauphine with cheese added.