I complained here about my piping bag with which piping always was a pain.The Christkind seems to read my blog, too and so I found a new, strong one with nice tips under the christmas tree.

And so I needed a niece recipe for the first test of the new piping bag. After thinking about it for a while I remembered that we had not had Pommes Duchess for quite some time because piping needed always a lot of time and strength.

And so I boiled some potatoes, mashed them and mixed the mash with egg.

Drum whirl, entry of the new piping bag…

Before I could realize it, all of the pommes duchess were piped, perfectly easy and fast. And once again the saying proofed true that good tools make your life easier. Thank you, dear Christkind for this great present!

Pommes Duchess

• 600g starchy potatoes
• 50g Butter
• 1 Egg
• 1 Egg yolk
• Salt
• nutmeg

Boil the potatoes until soft, skin them and press them through a ricer. Mix with butter and let cool down a little bit (about 40°C). Now fold in egg and egg yolk and season with salt and nut meg. On a paper lined baking tray pipe swirling peaks  with a big star shaped tip.

Bake at 175°C convection mode for 30 min until crisp and golden.