Puffed Potatoes - Pomme Soufflé Recipe - 2 Ways

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  • Published on:  Tuesday, April 10, 2018
  • Pomme Souffle Recipe - Puffed Potatoes

    In this video, I will show you 2 different ways to make pommes souffles.

    *method 1.* The first method requires you to cut russet potatoes to 1 mm thickness, then covering one set of the potatoes with cornstarch or potato starch and evenly coating the second set with egg white, place the two slices together then cut them with a 4cm/1.6inch diameter cutter. When frying you have to lift the side of the pan closest to you up by 1cm and rock the pan back to front, the temperature of the oil should be 140ºc/284ºf and you should have little oil in the pan, about 2cm depth of oil thats 0.8inches deep. Keep moving the pan till the potato slices puff up, then baste them in the oil until they become crispy.

    *method 2.* For the second method cut the russet potatoes in a rectangular shape then use a mandoline to cut into slices of 2.5mm-3.5mm thickness. Use the same oil moving technique as in method one and place these slices in an oil bath at 130ºc/266ºf moving them constantly until the slices blister then transfer them to the 180ºc/356ºf oil and they should puff up, after that keep basting them until crispy then they are done.

    Mandoline: http://geni.us/mandolin1

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Comment

  • dorisnava22
    dorisnava22  7 days ago

    Que hermosas quedaron por favor podrían traducir a español gracias

  • David Heath
    David Heath  2 months ago

    I remember Burtons potato Puffs. Can I mirror this?

  • Ginger V
    Ginger V  2 months ago

    What in the world did amiel even do?

  • Moonlight
    Moonlight  2 months ago +17

    Who’s here after Masterchef 10 finale?

  • Daena Smith
    Daena Smith  2 months ago +2

    I googled this after watching the finale of Masterchef 10 and saw that Nick had made pomme souffle and I wanted to know how they were made. I'm going to have to try this now!

  • Nicholas Hagedorn
    Nicholas Hagedorn  3 months ago

    I chopped left finfer tip off cutting an apple in normandy earlier this summer, and then bought a mandolin a month later and immediately cut my other thumb. Mandolins are treacherous, but wonderful. My thumbs may never look the same, but whatever, chefs do that.

  • Connie Miller
    Connie Miller  4 months ago

    I don’t understand how the 2nd recipe, how was the potato single slices when fried able to divide and puff up?

  • Savior living rooms
    Savior living rooms  5 months ago +1

    Thank you

  • rabshakattack
    rabshakattack  5 months ago

    Question: how long do the two methods stay crispy for? and does the type of potato matter a lot?

  • Jessica Stricklan
    Jessica Stricklan  5 months ago +1

    Great technique video!

  • cr angye
    cr angye  5 months ago +2

    I’m never gonna make Pomme soufflé, it’s too much 🥺😢

  • Eun Zhang
    Eun Zhang  5 months ago +1

    This is magic.

  • Corpse In A Coffin With A Cup Of Coffee

    Who else searched up “pommes souflee” after bon appetit’s attempt didnt work

  • beazek malandro
    beazek malandro  6 months ago +1

    very nice!! :D

  • moonbee03
    moonbee03  8 months ago

    Thank you! Have always loved these. Question: Will the second version work on an electric stove top? I am concerned that having to slightly lift it to shake it, will cool the oil a bit. Just wondering. Or could I just shake it back and forth completely flat on the stove top?

  • Lynn Daniella Hoffmann
    Lynn Daniella Hoffmann  10 months ago +1

    Awesome! Can't wait to try it! (What's the brand of your mandolin? I use a Benriner)

  • Paul Fetscher
    Paul Fetscher  11 months ago +6

    After my first Mandolin Mishap, I invested in a Kevlar Glove

  • Roger rtewwr
    Roger rtewwr  11 months ago +1

    nah.... not even worth it

  • Gumbo Jambalaya
    Gumbo Jambalaya  11 months ago

    The juice isn't worth the squeeze!

  • Peter Codner
    Peter Codner  a years ago +1

    lovely-may... be but life is too short for that and peeling grapes.