Duchess puree: what is and how to show off with this French garrison

Hello friends, welcome to Paulina Kitchen! In this installment we will talk about the Duchess puree , something like the elegant cousin of the traditional potato puree.

This garnish has everything one expects from a French dish: flavor, crocancy and elegance .

In this note we are going to get fully in this classic and very versatile recipe that many also know as duchess potatoes or by their original name, Pommes Duchesse .

We are going to see how to make duchess puree without dying in the attempt, what are their best saved secrets, with what dishes combine it and some tips so that it does not disarms before entering the oven. Ready?

About the Duchess puree

The history of Duchess puree dates back to the French cuisine of the nineteenth century. Puree of potatoes ? Yes, but the French and in the form of a golden flower, baked.

It is done with egg yolk and butter to give it structure and flavor. That is: it is a total upgrade to the classic puree.

It is not a difficult dish , but it does its return. Because although one thinks that it is "only puree with a pretty way", it has technical details that make the difference between a successful success of a gourmet dinner or a shipwreck of melted potatoes at the source.

• Today it is very common to see it as accompaniment of meats, birds or fish in festivities or important events. But it can also be done at home, wanting to eat rich and a little festive spirit.

The best? They can be frozen , you do so in advance for the parties and also , it is very nice on the table .

6 The keys to Duchess Popes

• The base of Duchess puree is clearly a very dry potato puree, without milk or cream. Popes must be steamed or boiled with shell to prevent water from absorbing . Then, mash is made as fine as possible. If it is with Popes Press or with Pasapuré, better.
• One of the secrets of this recipe is the egg yolk . Not only does it give that golden color that falls in love, but it helps the puree maintain its shape when baking. The yolk is responsible for making this not a puree .
• A good tablespoon of butter (butter) in hot puree helps the mash to be creamy, tasty and ready for the big step through the pastry bag.
• The nutmeg gives that particular perfume to the Duchess puree. With a little pinch, it reaches. But I didn't skip her, because without her, puree becomes shy.
• If possible, it is better to have a pastry bag with a curly nozzle . Although later we will see what to do if one does not count. The classic design is a rosette or mountain .
• Baked Duchess puree is one of those recipes that raise any dish . Accompany red meat, stuffed birds and even fish .

7 Characteristics of the Duchess Purés Recipe

1. It does not carry milk or cream , unlike classic puree.
2. It works with cold or warm puree , never hot, to better keep the shape.
3. The ideal proportion is 1 yolk every 300 g of puree .
4. The firm texture of Duchess puree is key: it must be able to sustain itself in the form of a rosette.
5. The oven must be well preheated , ideally at 200 ° C.
6. You can brush with more whipped yolk or meter meter for a perfect gold.
7. The Duchess puree is delicious with a touch of grated cheese above the baking.

8 tips and responses about Pommes Duchesse

1. The best potatoes for the Duchess puree are flour potatoes or "for puree ." Avoid new or very watering potatoes.
2. To achieve a crispy puree you can brush each mountain with yolk or butter , and bring the duchess puree in the oven until it brown well.
3. If you do not have a pastry manga, easy duchess puree can be made with a clean bag with a cut on the tip, or even put together the shapes with two teaspoons. It is not the same, but it comes out.
4. In the refrigerator the duchess puree can last up to 3 days in closed container. To reheat, the ideal is low oven, not microwave.
5. The duchess puree can be frozen without the passage of the oven, already with the shape made. Then they are baked directly from the freezer.
6. The Duchese Pommesse Recipe is very good to accompany the oven meat , pork sirloin , stuffed chicken , or baked fish . It is a garnish that combines with everything.
7. Puree has to be dry . If it is very humid, pass it through the fire for a few minutes to evaporate the excess liquid.
8. Do not pass with the yolk : one or two are enough, but it becomes soft.

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Duchess puree recipe

Yields: 4-6 portions

Preparation time: 1 hour

Ingredients

• 1 kg of flour potatoes (white or for puree)
• 2 egg yolks
• 50 g of butter
• Salt and pepper to taste
• Nutmeg (a little pinch)
• 1 yolk or some melted butter to brush

How to make Duchess puree step by step

1. Wash the potatoes well and boil them with shell in salt water for 20-30 minutes until they are tender or until when clicking with a knife they are very tender. They can also steamed.
2. Peel them hot (carefully) and make a fine puree. You can use pisa puree or puree.
3. Add the butter, nutmeg and salt and pepper. Mix well.
4. Let out (about 5 -10 minutes) and add the egg yolks. Mix until incorporating.
5. Load the mixture in a pastry bag with curly nozzle.
6. Form mountains or rosettes on an enmantecada tray or with butter paper.
7. Brush with a whipped yolk or meter meter to brown.
8. Bring to the strong oven (200 ° C) until the Duchess puree is golden and crispy on the outside.