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Caramelized Idaho® Potato, Sable Breton, Créme Fraiche Mousse
Ingredients:
- Sable Breton
- 1 stick + 1 tablespoon butter
- ¾ teaspoon sea salt
- 2½ cups ap flour
- 1 cup sugar
- 4 each egg yolks
- 5½ teaspoon baking powder
- 1 vanilla bean (1 teaspoon vanilla extract)
- Créme Fraiche Mousse
- 3 cups heavy cream
- 4 each vanilla beans (4 teaspoons vanilla extract)
- ¾ cup sugar
- 1½ packets powdered gelatin
- 2¼ cup créme fraiche
- 1/8 teaspoon cayenne
- Caramelized Idaho® Potatoes
- ½ cup sugar
- 4 cups water
- 2 quarts caramel water
- 1 tablespoon salt
- Idaho® potatoes, as needed
- Gaufrettes
- 5/ordered Idaho® potatoes
- Sugar, as needed
- Salt, as needed
- Frying oil, as needed
- Caramel Sauce
- 3½ cup sugar
- 2 cups cream
- 1 tablespoon fleur de sel
- Hazelnut Spike
- Sugar, as needed
- Hazelnuts, as needed
Instructions:
Sable Breton
- Pulse in robocoupe in the following order: butter, vanilla bean, salt, sugar, flour, baking powder, yolks. Pulse until just combined.
- Roll out to 1/4" and freeze at least overnight.
- Bake at 325 degrees F from frozen.
- When golden, remove and cool.
- Cut into 1"x4" rectangles.
- Créme Fraiche Mousse
- Reserve a little of the cream to melt the gelatin.
- Whip sugar, vanilla bean seeds, and cream to soft peak.
- Bloom gelatin and melt.
- Temper the gelatin into the créme fraiche and whisk together.
- Whisk 1/3 of the whipped cream into the créme fraiche.
- Fold the remaining 2/3 of the whipped cream into the mousse in two parts.
Caramelized Idaho® Potatoes
- Slice potatoes 1/4" thick on mandolin.
- Cut out with 1 1/4" round cutter - need 4 per order.
- Bring caramel water and salt to a boil. Turn off and add potatoes.
- Let cook from remaining heat until tender all the way through - will take a few hours.
- Can turn on heat very low if necessary - do not boil w/potatoes in caramel water.
- Check for doneness.
Gaufrettes
- Slice potatoes with hatched cutter on mandolin.
- Cut out with 1 1/4# round cutter.
- Fry until lightly golden. Remove from oil and sprinkle sugar and salt to taste.
- Put in dehydrator overnight to crisp.
Caramel Sauce
- Caramelize the sugar.
- Add the warmed cream and fleur de sel.
- Hazelnut Spike
- Bring the sugar to a medium caramel, then take off heat and let cool about halfway.
- Spear the hazelnuts on a skewer and dip into the caramel. suspend spike, letting caramel drip to form a tail.
- Let cool completely and remove skewer.
- Store in an airtight container
- (Note: Need 1 per serving - make extra to account for breakage.)
- To plate
- Put a drop of caramel on the plate and top with the sable and mousse.
- Top mousse with alternating caramelized potatoes and gaufrettes: 4each.
- Draw a line of caramel with a squeeze bottle parallel to the mousse.
- Put a drop of caramel on the plate and top with the sable and mousse.
- Place a potato spike on the right hand end of the line and aim tail towards mousse.
