Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Keep the skin of the potatoes, wash them and cook them in a pot. 2. Cover them with water (2 to 3 cm above). Season with salt (10g per litre) and cook for 25 minutes at a simmer. 3. Check the cooking with a knife: the blade should sink into the flesh without resistance. 4. Drain and peel the potatoes while they are still warm. Place them on a plate or use a fork to avoid burning yourself. 5. Grind the potatoes over a saucepan. Avoid blenders; they give the puree an elastic texture. 6. Collect the potato pulp and put it in a saucepan on the stove. 7. Meanwhile, take a saucepan and pour a drop of water at the bottom to prevent the milk from sticking. Then, pour 20 to 30 cl of milk into the saucepan. Bring everything to a boil. 8. At the same time, work the potato over low heat with a wooden spatula, gradually incorporating the cold butter cut into pieces. 9. Then, add the milk with a spoon to obtain the desired thickness. Start with a spatula and finish with a whisk. 10. the last step is passing the puree obtained through a sieve to get a smooth result.

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