Pot Au Cafe Chantilly Food
MASHED POTATOES "CHANTILLY"
Try this with some potatoes with the skin on and some with the skin off for an even bigger flavor. So good.
Provided by Alex Guarnaschelli
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- In a large pot, add the potatoes and cover amply with cold water. Bring the water up to a boil and reduce to a simmer. Add a generous pinch of salt to the water and allow the potatoes to cook until tender when pierced with the tip of a knife, 15 to 20 minutes.
- Pour the water and potatoes into a colander placed in the sink to drain off all of the water. Return the same pot to the heat and add the milk. Bring the milk to a simmer and gingerly add the potatoes back into the pot. Season with salt. Whisk in the stick of butter. Whisk until all of the ingredients meld together. Taste for seasoning. Remove from the heat.
- Use the remaining 1 tablespoon butter to "grease" the sides and bottom of the baking dish. Add in the breadcrumbs and roll them around inside the dish so it creates a butter/breadcrumb topping.
- Using a whisk (or an electric mixer fitted with the whisk attachment), whip the heavy cream until fairly firm. Season with salt.
- With a rubber spatula, gently fold the whipped cream and about 1/2 cup Parmesan cheese into the mashed potatoes. Taste for seasoning. Transfer the potatoes to a baking dish and top with remaining Parmesan. Place in the center of the oven and bake, undisturbed, for 15 to 20 minutes. The top should be light brown from the cheese and the potatoes hot. Serve immediately.
CHANTILLY CREAM (CREME CHANTILLY)
This is the classic, simple, sweetened whipped cream. I think it's the first thing I ever learned how to make as a kid. It's delicious with almost any dessert which calls for cream, as a filler for cakes, and mixed with fresh fruit for an easy dessert. Recipe can be doubled, tripled, quadrupled - just however much you need -keep the proportions of sugar and vanilla. You can use a liqueur instead of vanilla. It is easiest to make when the cream is very, very cold.
Provided by Jangomango
Categories Dessert
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Combine all ingredients.
- Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
- It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
- Once the cream is whipped, cover and store in the fridge.
- If it separates slightly, just rewhip to restore its thickness.
Nutrition Facts : Calories 889.4, Fat 88.1, SaturatedFat 54.8, Cholesterol 326.1, Sodium 91, Carbohydrate 22.9, Sugar 16.2, Protein 4.9
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