1. Chef

    Dauphine Potatoes

    2 pounds Duchesse Potatoes 20 ounces pâte à choux Yield: 3 pounds 1. Combine the Duchesse Potatoes with the Pâte à Choux while both mixtures are still warm. 2. Pipe the mixture into the desired shapes on pieces of parchment paper. Chill until ready to cook. At service, deep-fry the potatoes...
  2. Chef

    Cherry Gelée

    3 pounds Cherry purée 15 ounces Granulated sugar 1 3/4 ounces Sheet gelatin, softened Yield: 4 pounds 1. Combine the purée and sugar in a non-reactive saucepan and heat the mixture until it reaches 110°F (43°C). 2. Add the softened sheet gelatin to the cherry purée. Stir until the gelatin...