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Crispy truffle potato

This recipe is featured in the livestream ‘Tips & tricks from the HANOS kitchen’ with Garry de Boer from May 22, 2020.

Ingredients

1kgTruffle potatoes
2Eggs
150gButter
3Egg yolks

125gFlour
4Eggs
150gButter
250gWater

Silicone flower mold

Preparation

  1. Boil the truffle potatoes until done.
  2. Press them through a potato ricer and add the butter, eggs, and egg yolks.

  1. Bring the water and butter to a boil and add the flour.
  2. Let the flour cook slowly.
  3. Remove from the heat and add the eggs one by one until you have a smooth choux pastry.

  1. Mix the choux pastry with the mashed potatoes.
  2. Spread the puree in the silicone mold and bake at 160°C for 6 minutes.