Gastronomixs

Potato savarins

Not only do they look wonderful, they also taste utterly delicious and have a surprising texture. You can use them plain as a garnish, or use them as a basis to create an amuse-bouche.

Creation by Wouter van Laarhoven, De Molen* restaurant, Kaatsheuvel, the Netherlands.

Potato savarins

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

300

g

dry mashed potatoes

10

g

salt

200

g

melted butter

6

 

eggs

20

g

yeast

1

dl

milk

200

g

flour

Preparation method

  • Mix the dry mashed potatoes with the salt, butter and eggs.
  • Dissolve the yeast in lukewarm milk and add to the mixture. Mix all the ingredients until smooth.
  • Lastly, add the sifted flour.
  • Fill the savarin moulds with the mixture and level off neatly.
  • Cook for 13 minutes in a bain-marie at 170°C (in the same manner as crème brûlée).
  • Set to cool and remove from moulds.
  • Store in an air-tight container in the refrigerator.
  • Heat up in the heating cabinet just before serving.

Serving suggestions

  • As a side dish.
  • As a basic ingredient for an amuse-bouche or starter. E.g. with crème fraîche, shredded smoked salmon, salmon caviar and tartare.

Previous page