Summary

Ingredients

• 800 g potato (s)
• 2 egg yolks
• 150 g flour, double-handled
• 150 g potato flour
• salt
• nutmeg
• Flour for rolling
• some cream
• 1 egg yolk
• Oil, for the baking sheet

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Instructions

1. Peel the potatoes and cook them until cooked without salt.
2. Press hot potatoes through the potato press and immediately knead into a dough with egg yolks, flour, potato flour, nutmeg and salt.
3. Carefully roll out the dough in portions, cut into triangles and roll each into a croissant. Whisk the cream with the egg yolk and brush the croissants with it.
4. Bake in the preheated oven at approx. 150-160 degrees for about half an hour on the middle rack (bottom and top heat) until cooked.
5. My advice:
6. Add some truffle butter to the hot potatoes. But then, as the dough becomes more moist, work in more flour and potato flour.