How to Make POMME SOUFFLÉ 

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you can search Indian panipuri street food 😁😁😋😋

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.

Thanks for checking it out! Good Luck! Its a little tricky but once you get it you will start to crank em out!

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.

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!

Thanks for watching!

Thanks for watching!💪👊

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!

😎It is a wedding band. Wife has a queens crown tattoo. Thanks for noticing!!👌

Hahah! Thanks for watching!

Nope you’ll just run out of time , that’s all….

Thank you For watching! Stay Tuned, been working on some projects. Hopefully get thyetime to edit some new vids soon!’

Try it out! Pretty cool! Definitely takes a lil practice but very neat outcome! Good Luck!👍

Thank you! I’ll try soon 😊

Haha, You are right!!!!👌👍

Thank you!!!

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.

Thank you for watching! Have a great day!!

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….🤯😂🤣😂

Maybe try to sub with aqua faba?

@@chefzackkasmar6767 Thank you so much i try 👍

Definitely! Just pinch the sides before you fry! 👌

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!

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.

dehydrator

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! 😁😁

Cool?

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!

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!

Yes you will. You can pick any shape or whole. I just dis circles here.👍👍 Good Luck

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

Janette, No, They’re quite crisp and do not deflate.

I recommend either potato starch or corn starch. Flour is too heavy. 👌 Good luck!

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. 👌👍

Hello Efekan, Im not sure what your question is?

I wish I could help. Im sorry. Maybe try a translator program. Have a Great Day!

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.

Work for some, play for others! This looks so fun 👀

Hahha! Thx

@@chefzackkasmar6767 😁

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..