BAKED POTATO PUFFS
The hardest line cook job I ever had was at the Carnelian Room, where on a busy night I'd prepare over 250 steaks and chops. The biggest challenge was frying French potato puffs to order. Called pommes dauphine, it's one of the finest foods ever invented. To save your kitchen from that deep fryer smell, I wanted to try a baked version. I was very happy with the results. Even though they weren't as dark and crispy as the fried version, the inside was virtually identical. Enjoy these as a warm snack with a dip, or to go alongside some eggs or grilled steak.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and mash. Set aside.
- Preheat the oven to 450 degrees F (230 degrees C). Butter 24 mini muffin cups.
- Combine water and butter in a saucepan over medium heat and season with salt. Heat until butter melts and starts to bubble. Stir in flour until mixture pulls away from the pan and comes together into a dough.
- Transfer pastry dough to a bowl. Spread in the bowl and let cool, about 5 minutes. Mix in eggs using a spatula until dough is very soft and sticky. Add 2 cups of the mashed potatoes and mix until well combined. Add a pinch of salt, cayenne pepper, and nutmeg. Give it one last mix.
- Scoop potato dough into the greased muffin cups.
- Bake in the preheated oven until golden brown and puffed, about 20 minutes. Let rest for 1 minute before removing puffs onto a wire rack. Let cool for 5 minutes and serve warm.
Nutrition Facts : Calories 44.8 calories, Carbohydrate 4.8 g, Cholesterol 20.6 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 37.2 mg, Sugar 0.1 g
POTATO PUFF
This wonderfully rich potato casserole complements a variety of main courses. I've shared the recipe with so many people, I can almost recite it by heart!
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , In a small bowl, whisk the egg yolks, milk, salt, basil and pepper. Gradually stir into mashed potatoes. Fold in 1 cup cheese. In a small bowl, beat egg whites on high speed until stiff peaks form; fold into potato mixture., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 225 calories, Fat 9g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 378mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.
ALMOND DANISH PUFF
This is yet another of my family's recipes. My mom used to make this every Christmas morning. It was and is a special treat that I hope to carry on with my family. This recipe came from an old Betty Crocker cookbook. Glaze recipe for the puff follows the instructions.
Provided by Mom2Rose
Categories Breads
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Cut 1/2 cup softened butter into 1 cup flour, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs.
- Sprinkle 2 tablespoons water over mixture; mix with fork.
- Gather pastry into ball; divide in half.
- Pat each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.
- Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan; remove from heat.
- Quickly stir in almond extract and 1 cup flour.
- Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
- Add eggs; beat until smooth. Spread half of the topping over each rectangle.
- Bake about 1 hour or until topping is crisp and brown; remove from pan to wire rack. Cool completely.
- Spread with Creamy Almond Glaze; sprinkle with almonds.
- Creamy Almond Glaze:
- 1 1/2 cups powdered sugar; 2-3 tbsp butter, softened; 1/2 to 1 tsp almond extract; 1-2 tbsp warm water or milk.
- Mix all ingredients until smooth and spreadable and glaze the Danish puff.
DANISH PUFF
You can serve this double-textured pastry as a bread or dessert. What an elegant addition to a brunch buffet table!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
- Gather pastry into a ball; divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet.
- In 2-quart saucepan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. Spread half of the topping over each rectangle.
- Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
- In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.
Nutrition Facts : Calories 380, Carbohydrate 38 g, Cholesterol 120 mg, Fat 4 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 18 g, TransFat 1 g
DANISH ALMOND PUFF
My mom used to make this Almond Puff every year for Christmas. It is very elegant and pretty--and surprisingly easy to make. I almost always have every ingredient already in my cupboard. I made it myself for the first time and my husband loved it. I'm planning to make it for his mom when she comes to visit. This is a fun one to share.
Provided by WarringEagle
Categories Bread Yeast Bread Recipes
Time 2h
Yield 8
Number Of Ingredients 12
Steps:
- Place 1 cup of flour in a medium bowl. Mix in butter using a fork or a pastry blender. Sprinkle 2 tablespoons of water over, and stir with a fork until dough comes together. Divide into two balls. Pat dough into two long strips on an ungreased baking sheet, about 14 inches long and 3 inches wide. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C).
- In a saucepan, combine 1/2 cup of butter and 1 cup of water. Bring to a rolling boil. Add 1 teaspoon of almond extract and remove from the heat. Immediately stir in 1 cup of flour until the mixture pulls away from the sides of the pan. Gradually stir in the eggs until well blended. Divide evenly, and spread over the two crusts on the baking sheet.
- Bake in the preheated oven until golden, about 1 hour. Allow to cool almost to room temperature before frosting.
- To make the frosting, mix together the confectioners' sugar, 1 teaspoon of almond extract and a splash of milk in a small bowl until smooth. Add more milk if necessary to make a pourable glaze. Drizzle over the Danish, and decorate with candy sprinkles if desired.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 42 g, Cholesterol 130.9 mg, Fat 25.9 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 15.2 g, Sodium 192.7 mg, Sugar 17.9 g
ALMOND PUFF LOAF
The recipe for this buttery, tender confection had been around for years and years but, like all fine classics, its beauty never fades. It's incredibly easy to make, yet taste and looks as though a professionally trained pastry chef might have labored over it for hours. Hey, a little subterfuge never hurts any bakers' reputation.-Taste of Home Cooking School
Provided by Taste of Home
Time 1h30m
Yield 16-20 servings.
Number Of Ingredients 17
Steps:
- In a medium bowl, cut butter into flour until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half; shape each into a log. On a large greased or parchment-lined baking sheet, pat the logs into 11-in. x 3-in. rectangles, leaving a 4-in. space between pastries., For second layer, bring water and butter just to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Transfer to a small mixing bowl; beat at medium speed for 30-60 seconds. , Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Beat in extract. With a spatula, spread half over one pastry strip until the surface is completely covered. Repeat., Bake at 350° for 50-60 minutes or until deep golden brown. Remove to wire racks. Spread warm pastries with jam; sprinkle with almonds. , For icing, combine the sugar, vanilla and enough milk or water to achieve drizzling consistency. Drizzle over pastries. Cut into strips or squares.
Nutrition Facts :
POTATO PUFF
This is one of those comfort foods my mom makes for me when I was sick as a child. I have always been "sickly" and had pneumonia quite a bit and had to even be home schooled for a while in 1st grade. I could manage to keep this down because it's pretty light and it made me feel special because she always made it at my request.
Provided by Redneck Epicurean
Categories Potato
Time 40m
Yield 1 9
Number Of Ingredients 6
Steps:
- To the mashed potatoes, add the butter, milk, and the lightly-beaten egg yolks.
- Beat the egg whites until stiff. Fold them into the well-blended potato mixture.
- Pile the mass into a well-greased baking dish. With the back of a spoon, make pretty waves (like you would a meringue) in the potatoes and sprinkle with paprika. Also, dot with extra butter, if desired.
- Bake at 375 for 20-30 min, just until potatoes start to look a bit dried out and start to brown. Let cool a minute or two and serve.
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