Potato Pavè Recipe

Inspired by Ajax Downtown

Time1h 30m

Serves4

smoked potato cream, fresh truffles, potato soufflé

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Ingredients

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For the Smoked Potato Cream

1 1/8 lb (500 g) Russet potatoes

3 1/2 oz (100 g) Unsalted butter

7/8 cup (200 ml) Heavy cream

1 tsp Smoked salt

1 tsp black pepper

For the Potato Soufflé

10.6 oz (300 g) Russet potatoes

4 pieces Egg yolks

6 pieces Egg whites

1 3/4 oz (50 g) Grated Parmesan cheese

1 tsp Celtic sea salt

For Garnish

1/3 oz (10 g) Fresh truffles

1 tbs Chives

Method

Making the Smoked Potato Cream

Prepare the Potatoes

Peel and cube the russet potatoes. Boil in salted water until tender, about 15-20 minutes.

Blend the Cream

Drain the potatoes and transfer to a blender. Add butter, heavy cream, smoked salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

Preparing the Potato Soufflé

Cook the Soufflé Base

Peel and cube the second batch of russet potatoes. Boil until soft, about 15-20 minutes. Drain and mash until smooth. Allow to cool slightly.

Mix the Ingredients

In a bowl, mix the mashed potatoes with egg yolks, grated Parmesan, and salt until well combined.

Whip Egg Whites

In a clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the potato mixture until fully incorporated.

Bake the Soufflés

Preheat the oven to 180°C (350°F). Spoon the potato mixture into greased ramekins and bake for 20-25 minutes until puffed and golden.

Final Assembly

Plate the Dish

On each plate, place a generous dollop of smoked potato cream. Carefully place a potato soufflé on top.

Add Garnish

Shave fresh truffles over the soufflé and sprinkle with chopped chives for garnish. Serve immediately.