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Crispy Cream and Chocolate Pastries

ingredients for 8 pastries 2 rectangular sheets of puff pastry. 1 egg yolk. 1 rectangular cookie cutter, 10x5cm. powdered sugar for dusting. pastry cream: 400cc whole or semi-skimmed milk. 30g cornstarch. 120g sugar. 4 egg yolks. chocolate cream: 150cc heavy cream (35% fat). 120g dark chocolate (chips or chopped).   preparation First, we'll make the pastry cream : Put the milk and sugar in a pot over medium heat. In a separate bowl, whisk the egg yolks with the cornstarch. Once the milk is warm, mix it into the yolk mixture, then pour everything back into the pot. Keep stirring with a wooden spoon over low heat until the cream thickens and coats the back of the spoon. Set aside. For the chocolate cream : Heat the heavy cream in a small saucepan until it's just about to boil. Remove from heat, add the chocolate, and stir until it's completely melted and smooth. Set aside. Preheat your oven to 180°C, with heat from both top and bottom. Cut t...

Potato Bites with Garlic and Truffle


These make a wonderful snack on their own, or serve them alongside roasted meat or fish.

As you can see in the photo, these little bites are absolutely delicious.




Ingredients

For 15 to 20 pieces

For the mashed potatoes:

  • 600g potatoes.
  • Salt.
  • 80ml extra virgin olive oil.
  • 2 cloves of garlic, unpeeled.
  • 1 grated truffle.

You'll also need:

  • 1 beaten egg.
  • A pinch of salt.
  • Extra virgin olive oil for frying.

Preparation

To make the mashed potatoes, pour the 80ml of oil into a small pot with the two garlic cloves. Warm it over low heat — you don't want the garlic to actually fry — for about 2 minutes. Then cover the pot, turn off the heat, and let it sit for 10 minutes so the garlic infuses into the oil. Remove the garlic and set the oil aside.
Rinse, peel, and chop the potatoes into chunks. Place them in a pot and cover with cold water...
Add salt and cook over medium heat until the potatoes are tender. Drain well, then mash them with a potato masher or a fork...
Stir in the garlic-infused oil and the grated truffle. Taste and adjust the salt if needed, then let the mixture cool down.
Once it's cool enough to handle, shape the mash into small balls — about a dessert spoonful each...
Dip each ball into the beaten egg...
Then fry them in plenty of hot oil until golden and crispy.
Drain them on paper towels to soak up any extra oil.
And there you have it...
As you can see, they're beautifully creamy on the inside.

Enjoy!
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