Lorette Potatoes: A Canadian Specialty

Luscious Lorette Potato Churros ✨

Lorette Potatoes: A Canadian Specialty

Indulge in this French delight, the Lorette Potato Churros, made by blending a creamy choux pastry dough with velvety mashed potatoes. The result? Fluffy, golden-brown "churros" that are perfect for dunking into succulent jus from a juicy prime rib! 😋

Gear Up 🛠️

To create this scrumptious dish, you’ll need a deep-frying/candy thermometer, a large piping bag, and a 3/4" star or round piping tip.

Find this dish in our lavish Epic Christmas Feast: Lost Recipes from the Grand Hotels. 🎅🎄

• Servings: 8
• Skill Level: Medium
• Prep+Cook: 1 hr 40 mins

Ingredients (16)

For the Spuds 🥔

• 1 lb russet potatoes (2 medium ones)
• 1 large egg
• 1 egg yolk
• 1 tbsp butter, softened
• 3/4 tsp salt, plus more for water
• 1/8 tsp ground black pepper

For the Choux Pastry Dough 🥛

• 1/2 cup milk
• 1/2 cup water
• 2 tbsp butter (1/4 stick)
• 3/4 tsp salt
• 1/8 tsp pepper
• 1/8 tsp nutmeg (freshly grated)
• 1 cup all-purpose flour
• 4 large eggs

Frying Time 🔥

• 2 quarts oil for frying
• More salt for seasoning

Instructions

Spud Time 🕒

1. Warm the oven to 250°F, with a rack in the middle.
2. Peel and chop potatoes into 1-inch chunks. Cook them in a medium saucepan, covered with cold salted water, until a knife slides through easily, about 12-15 minutes.
3. Drain potatoes, then bake on a sheet for 5 minutes or until dry to the touch. While that's happening, wash and dry the saucepan.
4. Mash potatoes in a bowl until very smooth, then combine with remaining potato ingredients. Cover the bowl and set aside.

Choux Time 🚀

1. In the clean saucepan, heat the milk, water, butter, salt, pepper, and nutmeg until butter melts and mixture comes to a boil.
2. Remove from heat, add flour, and stir until incorporated, forming a shaggy dough. Place back on medium-low heat and keep stirring until it forms a smooth ball and a thin film forms on the bottom, about 2 minutes. Let cool in a mixer bowl for 5 minutes.
3. With a mixer, add eggs one at a time, beating until dough is smooth, sticky, and glossy (about 4-5 minutes total).

Frying Time 🔥

1. Keep the oven at 250°F and set a rack with a wire rack over a baking sheet.
2. Heat oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F.
3. Transfer potato mixture to the choux dough and mix until just combined. Pipe 2-inch lengths into the hot oil and cook until golden brown all over, about 2 minutes. Season with salt and keep warm in the oven. Repeat as needed, making sure oil returns to 350°F between batches.

Enjoy your warm and delicious Lorette Potato Churros!😋

Historically, the origins of Pommes de Terre Lorette remain unclear. However, exploring similar potato dishes in French cuisine - particularly those associated with religious figures or places - might provide more context or historical insights.Sources: French Potato Concoctions, Religious French Dishes 🔍📜

1. The Lorette Potato Churros, a blended creamy choux pastry dough with mashed potatoes, can be found in the 'Epic Christmas Feast: Lost Recipes from the Grand Hotels'.
2. This recipe, though not specifically categorized, offers a unique blend of nutrition from potatoes and the delightful texture of churros.
3. While following the instructions for the Lorette Potato Churros, ensure you have a deep-frying/candy thermometer, a large piping bag with a 3/4" star or round piping tip, and ozil for frying.
4. As you indulge in Lorette Potato Churros, you might wonder about its historic roots; although unclear, exploring similar potato dishes in French cuisine could provide more context or insights.

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