Pure Authentic Duchess with 8 homemade tips

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

This garnish has everything you expect from a French dish: flavor, crocancy and elegance.

In this note we are going to get into this classic and very versatile recipe that many also know how Duchess potatoes or by its original name, Duchess apples.

Let’s see How to make duchess puree Without dying in the attempt, what are your best saved secrets, with what dishes combine it and some tips so that it does not disarm before entering the oven. Ready?

About the Duchess puree

The Duchess puree history It goes back to the French cuisine of the nineteenth century. ¿Mashed potatoes? Yes, but the French and flower -shaped Golden, 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 dishbut he does his turn. Because although one thinks that it is “only pure cena gourmet or a wreck 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 frozenyou do so in advance for parties and alsoit is very nice on the table.

6 The keys to Duchess Popes

• The Duchess puree It 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 it helps the mash to be creamy, tasty and ready for the big step through the pastry bag.
• The nutmeg It brings 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 Pastelera manga with curly nozzle. Although later we will see what to do if one does not count. Classic design is a Roseta 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. Do not carry milk or creamunlike classic puree.
2. You work with the cold or warm pureenever hot, to better keep the shape.
3. The ideal proportion is 1 yolk every 300 g of puree.
4. The Firm texture of the Duchess puree It is key: it must be able to sustain yourself in the form of a rosette.
5. He oven must be well preheatedideally at 200 ° C.
6. Can brush with more whipped yolk or meter meter For a perfect gold.
7. Duchess puree is delicious with a grated cheese above before baking.

8 tips and responses about Pommes Duchesse

1. The best potatoes for duchess puree are Harinosa Popes O “For Puré”Avoid new or very watering potatoes.
2. To achieve a crispy puree you can brush each mountain with yolk or butterand take the baked duchess puree Until brown well.
3. If there is no pastry manga You can make a Easy Duchess Pure With a clean bag with a cut on the tip, or even assemble 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. He Duchess puree can freeze Without the oven, already with the shape made. Then they are baked directly from the freezer.
6. He Duchess apples Receive It is very good to accompany the oven meat, pork sirloin, stuffed chicken, or baked fish. It is a garnish that combines with everything.
7. Purhage 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

Yield: 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.