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Fondant Potatoes – A Creamy Crusty Blast from the Past

Every once in a while I get a food wish that instantly takes
me back to culinary school. Things like aspic (not happening), larding a
tenderloin (not happening), and pulled sugar (sort of already happened) always
transport me back to those demos where the instructors fully admitted that we’d
probably never use these skills, but since they were considered “classic
techniques,” we’d have to spend time covering them anyway. Sure, makes perfect
sense.

This fabulous fondant potato technique is a prime example.
Made them a few times in school and loved them. Made them a few times at a
hotel early in my career and loved them. Haven’t made them since, and not
exactly sure why. They taste amazing, and as I try to make clear in the video,
the texture this method provides is unlike anything you get by just roasting.
The way the crusty, crunchy edges outside, works with the uniquely rich and
creamy inside is truly a magical thing.

I just think that we’re so used to the usual rotation of
potato side dishes; fried, roasted, mashed, etc., that it’s hard to push
ourselves to do a potato recipe that has multiple steps. In fairness, the
multiple steps are super easy, but still. Anyway, if you’ve never experienced the
old world awesomeness that is the fondant potato, I hope this video inspires
you to try. Enjoy!

Ingredients for 6 fondant potatoes:

2 tbsp vegetable oil

3 large russet potatoes (other varieties will not work as
well)

salt and pepper to taste

a knob of butter (a 2 or 3 tablespoon size chunk)

4 thyme sprigs

1/2 cup chicken broth or stock, more if needed

Incoming search terms:

Strawberry buns with custard

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Ingredients

60g butter
75g plain flour
2 medium eggs, beaten
600ml milk
4 rounded tbsp custard powder
2 tbsp caster sugar
100ml double whipping cream
200g strawberries
1tsp rose water
Icing sugar, for dusting

You will also need:

1 baking sheet, lined with baking parchment
1cm (½in) fluted piping nozzle, optional

Nutritional information

Each portion contains:

Calories251
13%
Fat19.0g
27%
Saturates9.0g
45%

of an adult’s guideline daily amount

That’s goodtoknow

You could try this recipe with other fresh berries such as raspberries or blueberries instead

Method

To make the buns, put the butter and 150ml water in a small pan and heat until the butter melts. Bring the mixture to the boil and quickly add the flour. Beat well off the heat to a smooth dough.
Cool for 5 mins, then add half the egg, beating well, then gradually beat in more egg to get a shiny pastry.
Set the oven to 220°C/425°F/Gas Mark 7. Spoon 8 mounds of pastry onto the baking sheet.
Bake for 30 mins. Turn the buns over on the baking sheet and bake for 5 mins, until crisp. Cool on a wire rack.
While the buns are cooking, make a thick custard with the milk, custard powder and sugar. Chill. When ready to use, beat the custard until smooth and mix in the whipped cream. Hull and chop strawberries and stir in the rose water and a little sugar, if needed, to sweeten. Cut the tops almost off the buns and spoon or pipe custard inside, then add strawberry mixture. Put lids back on and dust with icing sugar. Serve within a couple of hours.

By Woman’s Weekly

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Gordon Ramsay Panna Cotta Recipe

Panna cotta with raspberries