Potato Blue Cheese Cream Puff
A variation of French cream puff paired with potato and blue cheese.
Ingredients
French cream puff basic dough (folded and rolled to 4mm thickness)
to taste
Potato (boiled, cut into 5mm thick slices)
to taste
Fine sugar
to taste
Blue cheese
to taste
Egg wash
to taste
Instructions
1
Shaping
Place the long side of the dough in front of you, roll the dough into a rod shape using the center as the axis. Cut into 1.5~2cm widths. Then roll into oval shapes with a rolling pin. Spread fine sugar on a silicone mat, place 5 slices of boiled 5mm thick potato on each portion, then add 20g of blue cheese. Brush the dough with egg wash, coat with fine sugar, then cover over the potatoes.
2
Final proofing
29°C, 65% humidity, 90 minutes
3
Baking
Bake in a hot air oven at 140°C for 45 minutes.
