Mastering Pomme Soufflé: The Airy Potato Delight You've Been Missing 

Join my online Culinary Academy TODAY: bit.ly/3e1T8Sy and get an EARLY BIRD discount 🤓 Once enrolled, you'll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules. Check out the full curriculum & get a FREE 30+ minutes preview of the existing Culinary Academy classes HERE: bit.ly/3e1T8Sy

Awesome!!

What a meticulous work ! Bravo chef👏

Like 17 Nice sharing

👌👌❤💕💖

👏🏽👏🏽👏🏽

I Love your Videos. Wich cooking book would you recomend as ultimately necessary? I would Love top have the 5 "Modernist Cousine" Books by Nathan Myhrvold but they're so expensive. Thank you for all the effort you put in the Videos 🙏🏻

I like your videos. Where you take ideas from?

How fragile are they? Could they possibly be filled? Very neat as always

is it lighter than potato flesh version? tastes as good/better?

please do one for potato glass chips😁

What's your favourite potato dish?🤓

Hello! Does it work with a blender instead of the juice maker?

Do you need to stack 2 potatostarch circles on top of each other before putting them in the oven? Just like the other 2 methods you used in your other video? Otherwise they don't become hollow don't they?

Hello! Does turning halfway mean I turn the potato circles one by one to the other side, or just one on the grid, so that what’s baked inside is now baked outside?

Is there a specific potato that you use chef?

Dear Chef Rudakova . How much liquid came out of the potatoes and what is the size of the baking tray? Today I tried and failed to bake, unfortunately I washed most of the potato juice out of the baking tray (200 degrees after 8 minutes). Is it necessary to put it under water, or is it enough to wait until it cools down in the baking tray? Sorry, if I don't speak well, I'm writing with a google translator.