LORETTE POTATOES

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!