@@MM-vv1xl that’s possible but delicate work. Also the aspect of this dish that makes it cool is that it has a bubble. I chose to pair it with Champagne which also has bubbles. So for this pairing I would not want to fill the pomme soufflé.
Hi. Thats very nice , we used to make them by using potato starch ,spread very thin ,dehydrate it and then dehydrate it so we could fold it together and we would punch out different shapes . Thanks for sharing this is so cool.
Sure. Dominique Crenn, who invented this recipe with a former chef at Atelier Crenn, calls for potato starch. I guess corn starch works fine too. Nice video tutorial.
Amazing! Going to try this! I see a lot of different recipe's to make Pomme Soufflé, I guess I will have to try a few to see what works best. Thanks for sharing.
If you #paint# the constarch with an icecube, and get Cold eggwith, than fast in hot oel,it works more easy!!! Prinzipiell the same System like Wiener Schnitzel!! Greetings from Austria !! But its a cool Video and a nice litte simple greeting from kitchen. With Trüffel Espuma felt, litte Spinach under it ,perfekt Nice Video, well done
Thank you very much! I am trying to get back to making tutorials, My Resort has become so busy it is hard to get the time. Keep an eye out and I will post more soon!! Thanks for watching!!
I was watching Next Level Chef and a chef attempted to make this but it didn't work out for him. This is why I am here to see how it's made. Looks very light.
I notice the potato will oxidize quite quickly. I do not think you will have the same result. Maybe if you slice the potato and cryovac it for the next day.
Nope. Stays whole and crispy! They are quite delicate but you may be able to get a filling in them! Good luck, takes a couple tries to get it right!!👌👌❤️❤️ thx for watching!
Just fill it with any filling of your preference: dehydrate the pomme souffle. Then, with the help of any thin sharp tool poke a hole in the top and fill it with a sueeze bottle. This is how Dominique Crenn (michelin star who invented this pomme soufles) fill them. Look for Atelier Crenn book. She is a genius and her dishes are poetry 😍
They do hold well yes. Especially if you do them right before service they will hold for the night. Definitely play with them a little so you can get the idea. A little tricky at first but once you get it you can bang em out.
Hi Diego, They are Very Delicate. Could you stuff them? Sure, very carefully. I have not stuffed them but I am sure it is possible. If you try it let us know how it works out!!! Thanks for watching!
Great idea, maybe, only thing may be that the ube may change color when fried. It might not keep that purple you are looking for. But, its worth a shot!
You could definitely poke a little hole and pipe some thing into them. I have not tried to put anything in them before frying though. If you do try report back with the results! Thanks for watching! Happy holidays to you and your family! 😁😁
They are quite delicate but i think anything is possible.. you would have to poke a small hole in the bottom and use a small tip to pipe in your filling. Would have to be served immediately and be a light airy filling as these potatoes are very thin and would probably get soggy soon after piping in the filling. Im interested to hear how it comes out if you try. Let me know how it goes.👌
Thank you for the comment and insight! Similiar idea to Golgappe or Phuchka. But for golgappe or phuchka you actually make a dough, like a flat bread that is fried. Here I use potato, starch and egg white. I have, in India, heard the version you describe referred to as: Panipuri, Fuchka, golgappa, gupchup, pani ke patashe and more. Just depends where you are enjoying it. Have a great day! Thanks again!
Good Question. The way I have been successful with lasting 48hours is my storing in an airtight container with limestone. Then it will stay nice and crispy. 👌👍
All this fried stuff doesn't really look golden as it looks on the photographs. It turns to something more yellow-brownish. Is there a trick to get a nicer golden color?
Keeping them in the oil. Continue to arroser with oil until GBD is achieved! (GBD=Golden Brown Delicious) Were your potatoes dry enough? If they are wet that may create a negative outcome in color.
@@chefzackkasmar6767 I didn't try this recipe, I just realized that most of the things that I'm frying (also meat with a breadcrumb coating or doughnuts) always turn out rather brownish than golden. Also the picture of this video looks more golden than the pomme souffés in the video, I guess that's the lighting. Whenever I might try this recipe I'll be careful to have the potatoes completely dry.
Eso es muy complicado .Se puede hacer lo mismo en menos tiempo y mucho mas facil. No hay que complicarse la vida tanto para tres patatas.Busca en otras recetas y veras que tengo razon y no se tira la mitad de la patata , por favor . recetas asi , tendrian que estar prohibidas, es um insulto a los buenos cocineros!!!!!!!!!
What dish is being copied? Are you looking to say this is the same a Pani Puri? Similar finished product look, yes. Made from a Dough, No.. not the same..
such a good tutorial! thanks. im gn share this.
Thank you for the feed back! Please share!! Thank you!
you can search Indian panipuri street food 😁😁😋😋
Thanks for such amazing tutorial...I must going try this 👍
Made this for a wine pairing menu to be paired with champagne for the first course chef loved it!
Awesome!!
What if you stuff it with something like panipuri
@@MM-vv1xl that’s possible but delicate work. Also the aspect of this dish that makes it cool is that it has a bubble. I chose to pair it with Champagne which also has bubbles. So for this pairing I would not want to fill the pomme soufflé.
I am going to test EVERY shape of cookie cutter to see what puffs.
Oh my god, I am going feral over these. They are so cute, omg.
Hi.
Thats very nice , we used to make them by using potato starch ,spread very thin ,dehydrate it and then dehydrate it so we could fold it together and we would punch out different shapes .
Thanks for sharing this is so cool.
Sure. Dominique Crenn, who invented this recipe with a former chef at Atelier Crenn, calls for potato starch. I guess corn starch works fine too. Nice video tutorial.
Thanks Chef, great video 👍🏻
Amazing! Going to try this! I see a lot of different recipe's to make Pomme Soufflé, I guess I will have to try a few to see what works best. Thanks for sharing.
Thanks for checking it out! Good Luck! Its a little tricky but once you get it you will start to crank em out!
That's fantastic!! Where did you get the glass presentation tube?
If you #paint# the constarch with an icecube, and get Cold eggwith, than fast in hot oel,it works more easy!!!
Prinzipiell the same System like Wiener Schnitzel!!
Greetings from Austria !!
But its a cool Video and a nice litte simple greeting from kitchen.
With Trüffel Espuma felt, litte Spinach under it ,perfekt
Nice Video, well done
Using this for my next tasting!
Ok, that was cool!
Such a process... This is so fancy
Thanks for watching!
Thanks bro. Very easy to follow
Thanks for watching!💪👊
This was so cool! Never seen anything like it. Only question: Can this be filled? Poke a small hole in it and pipe maybe cream cheese mixture into it?
@@TheDavey67 i say definitely is possible. Never have done it but have seen it done! Good luck!
The best video for making potato soufflé
Thank you very much! I am trying to get back to making tutorials, My Resort has become so busy it is hard to get the time. Keep an eye out and I will post more soon!! Thanks for watching!!
Thank you chef 😃. Please go on. Because not any person is deserve the word (chef)
And you are a great chef 😃😃❤️❤️
Thank you so much. Very Kind of you! Have a wonderful Day!
thanks for sharing chef
Thank you For watching! Stay Tuned, been working on some projects. Hopefully get thyetime to edit some new vids soon!’
Thanks❤❤❤
This is awesome -I want to try these!
Try it out! Pretty cool! Definitely takes a lil practice but very neat outcome! Good Luck!👍
Thank you! I’ll try soon 😊
Awwwwww so superb 👍👍👍can I make without egg white ???
Maybe try to sub with aqua faba?
@@chefzackkasmar6767 Thank you so much i try 👍
I was watching Next Level Chef and a chef attempted to make this but it didn't work out for him. This is why I am here to see how it's made. Looks very light.
Its a little tricky. Hopefully my explanation helps! Good luck👌
Actually he did a great job on the one that came out on the plate. Just think you really have to take your time when making these.
@@LM-do6uh definitely take your time. Not every one of them come out perfectly. But, once you find your groove you will start to bang em out!
Can you do this in an air fryer
Can we prepare the potato in advanced and only fry it next day?
I notice the potato will oxidize quite quickly. I do not think you will have the same result. Maybe if you slice the potato and cryovac it for the next day.
Does it un puff when you put a small hole? Just wondering if you can fill the potatoes up
Nope. Stays whole and crispy! They are quite delicate but you may be able to get a filling in them! Good luck, takes a couple tries to get it right!!👌👌❤️❤️ thx for watching!
Just fill it with any filling of your preference: dehydrate the pomme souffle. Then, with the help of any thin sharp tool poke a hole in the top and fill it with a sueeze bottle.
This is how Dominique Crenn (michelin star who invented this pomme soufles) fill them.
Look for Atelier Crenn book. She is a genius and her dishes are poetry 😍
Can I fry the natural shape potatoes or we have to use a cutter ?
Definitely! Just pinch the sides before you fry! 👌
Do these hold well or do you have to do them to order? I would like to do them but it would create quite a headache for service.
They do hold well yes. Especially if you do them right before service they will hold for the night. Definitely play with them a little so you can get the idea. A little tricky at first but once you get it you can bang em out.
dehydrator
So cool!
Thank you!!!
Hello,
Can I substitute egg whites with some other ingredient? If yes could you please suggest?
Thank you
What kind of oil do you recommend? Also how can you use the extra potato? Thanks, chef!
The extra potato can be fried as well, dust it with a little truffle salt for the “chefs snack” . I used Canola oil here.
@@chefzackkasmar6767 thanks a million
Hot oil….🤯😂🤣😂
Thank you very matsh
Thank you for watching! Have a great day!!
now I will never get eliminated in a televised cooking contest!!!!!
Hahah! Thanks for watching!
Nope you’ll just run out of time , that’s all….
Yo my man that crown tattoo on your finger
It’s so gangster
😎It is a wedding band. Wife has a queens crown tattoo. Thanks for noticing!!👌
Can you stuff them?
Hi Diego, They are Very Delicate. Could you stuff them? Sure, very carefully. I have not stuffed them but I am sure it is possible. If you try it let us know how it works out!!! Thanks for watching!
do you think i can switch the potato with purple ube?
Great idea, maybe, only thing may be that the ube may change color when fried. It might not keep that purple you are looking for. But, its worth a shot!
Can we put cheese inside to potatoes?
can you stuff them with cheese or something else? Thank You
You could definitely poke a little hole and pipe some thing into them. I have not tried to put anything in them before frying though. If you do try report back with the results! Thanks for watching! Happy holidays to you and your family! 😁😁
Do these deflate if you cook them ahead of time?
Janette, No, They’re quite crisp and do not deflate.
This looks exactly like Puri from the dish Pani Puri
Haha, You are right!!!!👌👍
Chef, is it possible to put a filling?
They are quite delicate but i think anything is possible.. you would have to poke a small hole in the bottom and use a small tip to pipe in your filling. Would have to be served immediately and be a light airy filling as these potatoes are very thin and would probably get soggy soon after piping in the filling. Im interested to hear how it comes out if you try. Let me know how it goes.👌
In India we called this : *Golgappe* or *Phuchka*
Thank you for the comment and insight!
Similiar idea to Golgappe or Phuchka. But for golgappe or phuchka you actually make a dough, like a flat bread that is fried. Here I use potato, starch and egg white.
I have, in India, heard the version you describe referred to as: Panipuri, Fuchka, golgappa, gupchup, pani ke patashe and more. Just depends where you are enjoying it. Have a great day! Thanks again!
Would we get similarly souffled potatoes if we simply fry the whole sandwiched slices, without cutting out the smaller rounds?
Yes you will. You can pick any shape or whole. I just dis circles here.👍👍 Good Luck
👍👍👍👍Good
🙌🙌Thank you
Can I use flour instead of potato starch??
I recommend either potato starch or corn starch. Flour is too heavy. 👌 Good luck!
If I do batch, lets say 30 pieces, fried and all...can it last and stay cripy for a couple of days???
Good Question. The way I have been successful with lasting 48hours is my storing in an airtight container with limestone. Then it will stay nice and crispy. 👌👍
did you oil?
Hello Efekan, Im not sure what your question is?
круто!!!
ged that GBD on there!!!!
pani puri is way more easy to make
Cool?
All this fried stuff doesn't really look golden as it looks on the photographs. It turns to something more yellow-brownish. Is there a trick to get a nicer golden color?
Keeping them in the oil. Continue to arroser with oil until GBD is achieved! (GBD=Golden Brown Delicious)
Were your potatoes dry enough? If they are wet that may create a negative outcome in color.
@@chefzackkasmar6767 I didn't try this recipe, I just realized that most of the things that I'm frying (also meat with a breadcrumb coating or doughnuts) always turn out rather brownish than golden. Also the picture of this video looks more golden than the pomme souffés in the video, I guess that's the lighting. Whenever I might try this recipe I'll be careful to have the potatoes completely dry.
Golgappe!!
Can you translate in italian please?
Qualcuno può tradurre in italiano per favore?
I wish I could help. Im sorry. Maybe try a translator program. Have a Great Day!
Pani puri india
Pani Puri 😢
Seems like alot of work.
Work for some, play for others! This looks so fun 👀
Eso es muy complicado .Se puede hacer lo mismo en menos tiempo y mucho mas facil. No hay que complicarse la vida tanto para tres patatas.Busca en otras recetas y veras que tengo razon y no se tira la mitad de la patata , por favor . recetas asi , tendrian que estar prohibidas, es um insulto a los buenos cocineros!!!!!!!!!
Isn't that rather too wasteful and labour intensive for just a morsel? Like it, but I'm sure I'll never try it. Good luck to you, mate
Hahha! Thx
@@chefzackkasmar6767 😁
Cool, but what a waste of food!
World Please stop copying INDIANS in every thing and changing names of dishes
American Indians?
What dish is being copied? Are you looking to say this is the same a Pani Puri? Similar finished product look, yes. Made from a Dough, No.. not the same..