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Potato Puffs
A baked take on pommes dauphine: mashed potato is combined with a quick choux pastry, then shaped and baked until puffed and golden. The Crousty Party forms the soft mixture into even rounds, while the MicroCook Pitcher dries the mash and makes the choux base in the microwave.
- Total time
- 70 min
- Prep
- 20 min
- Cook
- 45 min
- Rest
- 5 min
+ Tupperware Micro Urban, Tupperware MicroCook Pitcher, Tupperware Silicone baking sheet
Ingredients
Method
Peel, wash and cut the potatoes into pieces. Steam them in the Tupperware Micro Urban for about 20 minutes at 900 W, leave to stand for 5 minutes, then mash.
Transfer the mash to the Tupperware MicroCook Pitcher 1 l and heat for about 4 minutes at 360 W, stirring halfway, to dry it out. Set aside.
In the clean pitcher, heat the water with the butter in pieces for about 2 1/2 minutes at 600 W. Tip in the flour, salt and pepper all at once and beat hard with a silicone spatula until the dough is smooth and leaves the sides.
Beat in the eggs one at a time, making sure each is fully absorbed before adding the next, then mix in the mash until even.
Fit the Tupperware Crousty Party with the three-round insert, dust it with flour, fill and press. Dust the top lightly with flour and slice at every mark.
Space the rounds out on a lined rimmed baking sheet on the cold oven rack as you cut them. Bake for about 20 minutes in an oven preheated to 210 °C (410 °F), until puffed and golden.
