Saturday, April 07, 2007

Truffled Potato Profiteroles

Ingredients/ Method
8 oz Butter
3 cups water
3cups flour AP
10 whole eggs
Salt, tabasco, 1 cup grated Parmasean

Preheat oven to 425 degrees F. Boil water, butter, and salt . Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown.

5 pounds Yukon gold potatoes, boiled in salted water until done.
2 tbsp. Truffle pate
1# butter
5 egg yolks
Salt and Pepper

Whip potatoes with butter and truffles, season. Wrap in plastic wrap small enough to fit into pastry bag with star tip.

For service cut profiterole in halve, pipe hot potatoes onto base of profiterole, warm base, potatoes and top in 400 degree oven for 4-5 minutes. Finally drizzle with white truffle honey and a dusting of chopped thyme and parsley.

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