The recipe you've all been waiting for is here! 🤓During the past couple of months your social media had been probably flooded with various different Pomme Soufflé pics and videos. No wonder Chefs rediscovered & fell in love again with these puffy potato pillows, since they provide such a wonderful base for numerous types of amuse bouche. After watching this video, you'll learn 3 most common ways of making Pomme Soufflé, a.k.a. puffed potato fries. But only that✌ If you watch until the end, you'll also learn if there's any practical difference between these 3 culinary methods, and whether any one gives the best results. Video directed & edited by 🤍NikoKarle 🤓 WATCH THE FULL VIDEO to learn the whole recipe. I mention ALL the ingredients and directions in the video. A few more notes on the recipe are below in the text. Thanks! ⭐BECOME MY YOUTUBE CHANNEL MEMBER: 🤍🤍youtube.com/channel/UCPonZj7uUlwSo-p5hNDm_RQ/join ⭐PATREON membership: 🤍🤍patreon.com/ChefRudakova ⭐PAYPAL one-time donation: 🤍paypal.me/ChefRudakovaPayPal ⭐MERCH: 🤍🤍youtube.com/channel/UCPonZj7uUlwSo-p5hNDm_RQ/store Creating valuable content, developing new challenging recipes and stepping up my culinary game, this is what drives me every step of the way! And I’m glad I can do it, all because of you and your support! THANK YOU! ⭐Written recipes and more (blog): 🤍chefrudakova.com ⭐Submit Subtitles here: 🤍🤍youtube.com/timedtext_cs_panel?c=UCPonZj7uUlwSo-p5hNDm_RQ&tab=2 You can also follow me on: ⭐INSTAGRAM: 🤍🤍instagram.com/chefrudakova/ ⭐TWITTER: 🤍twitter.com/ChefRudakova?lang=en ⭐Music I use in my videos (Get 2 months for FREE): 🤍artlist.io/Natalia-1138393 Affiliated links (I receive commission for this): ⭐KITCHEN EQUIPMENT THAT I USE: 🤍chefrudakova.com/webshop/ ⭐APRON (similar): 🤍amzn.to/3pHeFld | How to make Pomme Soufflé (PUFFED POTATO FRIES) | 3 different ways | #PommeSouffle #HowToMakePommeSouffle #PuffedPotatoFries #GarnishIdeas #HowToCook #CrispyGarnish #CrunchyGarnish #PommeSouffleWithoutFrying #Recipe #PuffyPotatoPillows
Im thinking about use 3rd method for making a potato pasta (the texture would be lovely)
I could just listen to you all day 😂 good job earning a new subscriber 😁
How important is it to have uniform shape in potatoes for making Pomme Souffle?
I also attempted the 3rd method this week and struggled... How well "juiced" should it be? I wonder if I needed more potato solids left in my mixture... Also, how much liquid should be in your baking sheet? Even after 50 minutes in the oven mine did not form a gel like yours! So I am trying to figure out what I missed.
very steam punk apron
I love your videos! I just discovered you tonight. I can understand you completely but several of my friends cannot. Part of the problem is the audio fidelity on your channel. I have very good facility with many accents whereas many of my friends do not. But YOU are great! I just wish that my friends could appreciate your videos as I am!
This is healthy or not..
I wonder if Celeriac could be adapted to make a faux Pomme Souffle with one of these techniques?
Could i show you my potatoes souffle i believe it will make you surprised
Such amazing videos, thank you so much for sharing!
You need egg whites, besides why doesn't this recipe need more proteins?
thank you for exploring all those techniques so I don't have to! detailed video, good info. nice work chef!
Plz write a reply i am big fan of you. Your knowledge is admirable.
thanks for sharing it awesome
Can we do this with carrots?
Thank you for the details!
You are a wonderful 👏👏👏👏👏
Your first method is the classic one. What you did wrong is that you transferred from the one oil to the other. You only need one fryer, LET THE POTATOES COOL and then transfer them to the hotter oil.