This potato croissant recipe makes for an irresistible app
From The Westin Harbour Castle’s chef Dan Craig, this savoury potato croissant recipe is filled with mascarpone cheese. Your guests will be begging for more.
Makes 1
Preparation time 20 minutes
Cooking time 2 minutes
Ingredients
- 1 potato
- 1 Tbsp citrus and mango purée
- 1 Tbsp mascarpone cheese filling
- 1 tsp lemon crème fraîche
- Edible flower, to garnish
Citrus and mango purée
- Zest of 1 lemon
- 1 oz lemon juice
- 4 Tbsp mayonnaise
- 2 Tbsp fresh mango purée
- Salt, to taste
Mascarpone cheese filling
- 2g shaved truffle
- 30g mascarpone cheese
- Salt, to taste
Lemon crème fraîche
- Zest of 1 lemon
- 3 Tbsp crème fraîche
Method
Citrus and mango purée
- Add all ingredients to a mixing bowl, and stir to combine.
Mascarpone cheese filling
- Add all ingredients to a mixing bowl, and stir to combine.
Lemon crème fraîche
- Add all ingredients to a mixing bowl, and stir to combine.
Potato croissant
- Using a Japanese sheeter, sheet the potato 8 inches long.
- Cut the potato sheet into a long triangle shape and make a straight ½-inch cut in the middle of the bottom side of the triangle.
- With your fingers, roll the sheet toward the outside to make a croissant shape.
- Deep fry at 350 F for 2 minutes or until golden brown.
- Meanwhile, put the mascarpone cheese filling in a piping bag. Once the croissant cools down, fill it with the filling.
- On the serving plate, brush the mango purée, place the croissant, dot the lemon crème fraîche, and garnish with an edible flower.
