How to make Potato rosettes, croquettes and bird nest for Christmas | French Cuisine

If you are looking for an special French recipe for Christmas, this video will show you how to make Potato rosettes, croquettes and bird nest. With simple ingredients, you could make a delicious and attractive cake.

Potato rosettes, croquettes and bird nest is one of the most famous dishes in French cuisine. You can serve it along with roasted turkey, chicken, lamb or beef to have a diverse menu for Christmas. Now let’s start to figure out.

Ingredients:
- 1.5 kg floury potatoes
- 50 to 100g butter
- 100g grates gruyere or Cromte cheese
- 4 egg yolks
- Salt and pepper
- A few pinches of grated nutmeg
- Flour
- Breadcrumbs
Steps:
1. Place the potatoes in a saucepan filled with cold water and 2 tablespoons of salt and bring the water to the boil. When the water boils, cook the potatoes for around 15 minutes or until the potatoes are tender but still firm. When done, transfer the potatoes to a colander and leave to drain for a few minutes.
2. Transfer the potatoes to a baking tray and break them apart with a fork, then leave to dry in the oven for 3 minutes.
3. Use the vegetable mill to purée the potatoes into a saucepan. Place the saucepan over medium heat for 4-5 minutes to remove any moisture, then season with salt and pepper along with the nutmeg.
4. Next, add half the butter and mix until it is melted into the potatoes before adding the cheese. When the cheese has melted into the potatoes, add the rest of the butter.
5. Now turn the heat off and mix in the egg 1 tablespoon at a time to avoid the mixture becoming too runny
6. When all the eggs are added, turn the heat back on to low and stir constantly for a few minutes until the consistency of the potato mixture resembles a dough and stops sticking to the pan.
7. Now scrape the potato mixture into a shallow tray and let sit until lukewarm before packing the potato mixture into a piping bag
8. To make classic swirls, pipe walnut size rosettes on a baking sheet covered with parchment paper. Spoon a tablespoon of melted butter over each and a sprinkle of cheese (optional). Bake at 180 - 200°C for 15 minutes until golden
9. To make the potato nests, pipe 2 circles of around 8 cm in diameter, one on top of the other. Spoon a tablespoon of melted butter over each and a sprinkle of cheese (optional). Bake for 15 minutes until golden.
10. To make the croquettes, place the potato mixture in the freezer until completely cold but not frozen. Roll the mixture into medium size balls, then coat in the flour followed by the egg and finally the breadcrumbs. Deep fry at 180 degrees Celsius for 3-4 minutes.
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