Fondant Potato Secrets Top Chefs Never Tell You | Mastering The Techniques of Fine Cooking
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Perfect Fondant Potatoes or Pomme Fondant every time
Succeed with fondant Potatoes or pomme fondant every time by understanding the how`s and why`s
fondant Potatoes or pomme fondant explained through the eyes of a Michelin star chef
Once you watched this video you will know everything there is to know about how to successfully make fondant potatoes also known as pomme fondant
I demystify fondant potatoes for you and show you the way i learned it in 3 three michelin star restaurants. i explain you every tip and trick as used by the worlds best chefs.
The goal is to help You Understand Cooking Techniques and ingredients so you to succeed with fondant potatoes every time in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen
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I made your fondant potatoes today...UNREAL! just leaving them in the pan for 45 min like you said was amazing, it is not the recipe, it is the technique. Thanks again.
Born in Holland, having Austrian family in Vienna, living in Sweden I know for a fact the Austrian, next to the Italian, Japanese, French and Spanish cuisines are the best in the world. I love your TH-cam shows and you presenting it all with simplicity, passion and learly love for what you do. Keep it up.
Thank you for your comment and merry Christmas and with all the nationalities you mention I have to say I like your TH-cam I D name😉 English food is not that great but they do great comedy 😊
Have a great day
I fell in love 😍 with all of your golden crispy potato close ups & HAD to take some appreciative screenshots to oogle over 😋 & share with my potato loving housemates.😂
We are cooking your fondant potatoes right now.😁
Thank you and hope they worked out well😊
I made these yesterday and ended up in potato heaven! Absolutely delicious! Thank you for sharing your technique, cheers!
Thank you and great to hear they worked out for you 😊
Well done chef
Thank you 😊
Hilarious! You drink wine like I do, I would like to know what you were drinking please, awesome presentation and I will look forward to more from you, Cheers!
Thanks Linda, sometimes you need a good drink after a long day 😊
Yukon Gold?
Yes that should work 😉
Can't wait to try this. Do you normally pair this with a protein?
Yes think of it just like any other potato side dish
But it is best with meats rather than fish 😉
Best part was all the ways not to do it. I confess, I've made these a few times first frying and then finishing by baking in stock. I'll try again beginning to end on the stove with butter and water. Thanks!
Hey Mike
Try it 😉 it’s literally one of the simplest easiest ways you can cook potatoes
Not to mention how good they taste
Good luck and let me know how you went 😊
@@WalterTruppTheChefsTable Will do
@@WalterTruppTheChefsTable Made this tonight and it was a hit! The tip to leave the potatoes resting until they naturally release from the pan was spot on! I may have had the heat up just a bit much towards the end (little more black than brown), though they ended up tasting great! I'll definitely give up the fry then bake method and use this one from here on out. Thank you!
That’s great to hear Mike
The are really simple
Very happy it has worked for you 😊
Fantastic video!! I was doing this wrong before using a similar method you discussed as not to do.
When is the best time to flip the potatoes? I got that you boil the in the water with butter letting the water evaporate. Then fry them and let them rest. Do you them flip after resting for 30-45 mins to color both sides and warm them either in the stove or in the oven before serving? Or do you recommend flipping them before you let them rest?
My apologies if you mentioned this in the video already.
Hi Chad
thanks for your comment . you dont flip them and they only have colour on one side (the serving side ) dont worry about flipping them they are perfect that way and it woul not really add much to them
hope this helps 🙂
Ok I definitely to give this a try. I saw you said it doesn't pair well with seafood. I can't help but think how well it would look on the plate with large scallops, hmmm. Walter very well put together video. Sir have a great day.
Hi Victor
Hope you are well😉
Definitely you can serve it with fish and scallops
Sure the scallops where you life will be spectacular……
Down here they are pretty average but than there is other great seafood down here
Thanks fir your comment and hope recovery goes well
@WalterTruppTheChefsTable fyi, the foot is healing although not as fast as I'd like. I'm determined to build a commercial kitchen at my home so I can finally do bbq this next spring catering and eventually food trailer. These potatoes seem like a great catering item for special occasions like weddings, anniversarys, etc. Great food but inexpensive ingredients so easier on the customers pockets. I'm curious, with this dish, what do you prefer on the Rosemary. The soft tender new needles, or the more older mature needles. Or do you even care. I do a Rosemary chicken, just oil( olive oil,canola, whatever I have at hand) and lots of fine chopped Rosemary. I go back and forth with what is best. I'd really like your thoughts on this.
@@victorbenner539 hey Victor
Sure older rosemary has more oils and resin so it will taste much stronger
So if it is more mature use less if young use more
Interesting question….
But than again how much do you love rosemary 😊……..?
Good to hear you still want to go ahead with your food truck concept
@WalterTruppTheChefsTable Walter thanks for your reply. I'm glad I asked because I always thought that there was something to it. Including texture. But I hadn't thought about more oils with older plant parts. Your definitely on subject there. And as much as I like rosemary it can definitely overpower a dish if not careful so fantastic tip. Oh heck it's currently Saturday where you are so enjoy the weekend. 👍🍻
@@victorbenner539 hey Victor
It’s Friday here 😉
Do you use clarified butter ?
No just normal butter 😉
I used to use a cookie cutter on the potatoe and peel rest then you would lightly carmelise the flat two faces of fondant.Then When they have colour you put them in a pot and fill to top of potatoes with chicken stock cover with cartouche and cook untill soft we did this in our rossette level restraunt in cambs uk. Our head chef worked at clarriges to nobu. He was a good chef.I was only a commie chef at the time lol.Still remeber him blackjacking the jui lol wich is cowboy tho 😂😂😂😂😂
Hey
Thanks for your comment
Well seems I was just working up the road from you than😉
Worked at Koffmann for a few weeks too and remember walking over to the nobu kitchen a few times in the underground tunnels of the Berkeley hotel 😊
Yes at Marco’s we used cookie cutters too but I guess for the video that’s just too wasteful etc
From
What I know the method I show on the video is the way the French do it
I saw that at the waterside in at Raymond blanc Marcos and at Giradet fine like that plus Ducasse has it the same way in his books .
Sure there are many ways to each method
But even when frying it that much it makes them really waxy creamy and tender.
Anyway next time you cook them maybe try this method and see how it turns out for you
@@WalterTruppTheChefsTable I never worked their my head chef did mate I aint that good 😂😂😂.but I learnt a thing or to from him you mite know him Simon brewer good chef. But yeah everyone has their take on fondants I've just never seen them done full process in a frying pan before.but all the best mate.
@@WalterTruppTheChefsTable shame your not in the cambs area i would love to work in your kitchen been to long a bricky now left the cheffing trade years ago 😂😂 to much stress.