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...
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...