Milky Potato Mont Blanc

Name: Milky Potato Mont Blanc
Yield: 9 servings
Cuisine: American
Ingredients: 1 "Milky Potato Cream"; 40 ml Milk; 100 ml Heavy cream; 10 grams Sugar; 10 ml Rum; 50 ml Water; 10 grams Sugar; 1 dash Rum; 2 large Egg whites; 60 grams Sugar; 2 large Egg yolk; 1 tbsp Milk; 60 grams Cake flour; 1 tbsp Vegetable oil

cookpad.japan @cookpad_jp

I had a lot of potatoes, so I thought I'd use them before they started to bud.

Adjust the milk in Step 2 to ensure that the potato cream will be easy to squeeze out.
If you don't have a proper mont blanc nozzle, a plastic bag with a tiny little corner cut out will work. Using a wave nozzle to make each line would also look cool.
You can also just use a spoon to make the mounds of whip cream in Step 10. For 9 muffin cups. Recipe by La Land

I had a lot of potatoes, so I thought I'd use them before they started to bud.

cookpad.japan @cookpad_jp

I had a lot of potatoes, so I thought I'd use them before they started to bud.

Saved

Ingredients

9 servings

Potato Cream
1"Milky Potato Cream"
40 mlMilk
Whip Cream
100 mlHeavy cream
10 gramsSugar
10 mlRum
Syrup
50 mlWater
10 gramsSugar
1 dashRum
Cupcake
2 largeEgg whites
60 gramsSugar
2 largeEgg yolk
1 tbspMilk
60 gramsCake flour
1 tbspVegetable oil

Saved

Steps

1

Referring to "Milky Potato Cream", make potato cream with 20 grams of sugar and then cool.
2

Add 30-40 ml of milk to the potato cream while keeping an eye on the mixture to see when it becomes a consistency that will be easy to squeeze. Put into a pastry bag.
3

(Whip Cream) Add sugar to the heavy cream and whip. When it starts to form soft peaks, add the rum and then continue to whip until stiff peaks form. Put into a pastry bag.
4

(Syrup) Put the water and sugar into a pot and heat until the sugar melts. Remove from heat and add the rum once it has cooled.
5

(Cupcakes) Set foil muffin cups or paper muffin cups in a muffin tray. Dust with flour. Preheat your oven to 170°C.
6

Lightly beat the egg whites, put in all of the sugar at once, then beat until sharp peaks form. Add the egg yolk and mix thoroughly.
7

Add the milk and mix. Add the flour and fold it in by scooping from the bottom. Once the flour is well-mixed in, add the oil and mix with quick strokes.
8

Pour the batter into the muffin cups about halfway. Tap the muffin tin a couple of times to get rid of the air pockets.
9

Put the muffin tin into your oven and bake for 17-20 minutes. They're ready when a toothpick inserted in the center comes out clean. Take the cups out of the tin and let cool.
10

(Put it all together) Sprinkle some syrup onto the top face of the muffin. Squeeze a little mound of whip cream on top.
11

Squeeze some potato cream on top of it all. Add any accents that you like and you are all done. Today I used pumpkin seeds.