Lorette Potatoes

Ingredients :
Russet Potatoes 350
Butter, Soft 70 gram
Egg Yolk Beaten 2 no’s
Freshly Grated Nutmeg As needed
Salt To taste
Ground Black Pepper As needed
Pate A Choux at Room temperature 570 gram
Vegetable Oil As needed
Methods:

1. Scrub peel and cut the potatoes in to large pieces. Boil or steam the potatoes until tender enough to
   mash easily. Drain and dry them over low heat or on a sheet pan in 3000F/1490C oven until no more
   steam rises from them, 10 to 15 minutes, while the potatoes are still hot. Puree them through a food
   mill or potato ricer in to heated bowl.
2. Add the butter and egg yolk to the potatoes. Season with nutmeg, salt, pepper and mix well by hand or
   with wire whip of an electrical mixer. Fold the Pate A Choux.
3. Transfer the mixer to a piping bag and pipe the mixer in to crescent on strips of parchment paper
4. Heat the oil to 3000F/1490C in heavy deep pot. Carefully lower the strips of paper in to the pot. When
   the lorettes have lifted off the paper, remove and discard the paper. Deep fry the lorettes until golden
   brown, turning if necessary to brown evenly, Remove them from the oil, blot dry on paper towels, and
   serve immediately.