Caramelized Idaho® Potato, Sable Breton, Créme Fraiche Mousse


  • Sable Breton
  • 1 stick + 1 tablespoon butter
  • ¾ teaspoon sea salt
  • 2½ cups ap flour
  • 1 cup sugar
  • 4 each egg yolks
  • 5½ teaspoon baking powder
  • 1 vanilla bean (1 teaspoon vanilla extract)
  • Créme Fraiche Mousse
  • 3 cups heavy cream
  • 4 each vanilla beans (4 teaspoons vanilla extract)
  • ¾ cup sugar
  • 1½ packets powdered gelatin
  • 2¼ cup créme fraiche
  • 1/8 teaspoon cayenne
  • Caramelized Idaho® Potatoes
  • ½ cup sugar
  • 4 cups water
  • 2 quarts caramel water
  • 1 tablespoon salt
  • Idaho® potatoes, as needed
  • Gaufrettes
  • 5/ordered Idaho® potatoes
  • Sugar, as needed
  • Salt, as needed
  • Frying oil, as needed
  • Caramel Sauce
  • 3½ cup sugar
  • 2 cups cream
  • 1 tablespoon fleur de sel
  • Hazelnut Spike
  • Sugar, as needed
  • Hazelnuts, as needed


Sable Breton
  1. Pulse in robocoupe in the following order: butter, vanilla bean, salt, sugar, flour, baking powder, yolks. Pulse until just combined.
  2. Roll out to 1/4" and freeze at least overnight.
  3. Bake at 325 degrees F from frozen.
  4. When golden, remove and cool.
  5. Cut into 1"x4" rectangles.
  6. Créme Fraiche Mousse
  7. Reserve a little of the cream to melt the gelatin.
  8. Whip sugar, vanilla bean seeds, and cream to soft peak.
  9. Bloom gelatin and melt.
  10. Temper the gelatin into the créme fraiche and whisk together.
  11. Whisk 1/3 of the whipped cream into the créme fraiche.
  12. Fold the remaining 2/3 of the whipped cream into the mousse in two parts.
Caramelized Idaho® Potatoes
  1. Slice potatoes 1/4" thick on mandolin.
  2. Cut out with 1 1/4" round cutter - need 4 per order.
  3. Bring caramel water and salt to a boil. Turn off and add potatoes.
  4. Let cook from remaining heat until tender all the way through - will take a few hours.
  5. Can turn on heat very low if necessary - do not boil w/potatoes in caramel water.
  6. Check for doneness.
  1. Slice potatoes with hatched cutter on mandolin.
  2. Cut out with 1 1/4# round cutter.
  3. Fry until lightly golden. Remove from oil and sprinkle sugar and salt to taste.
  4. Put in dehydrator overnight to crisp.
Caramel Sauce
  1. Caramelize the sugar.
  2. Add the warmed cream and fleur de sel.
  3. Hazelnut Spike
  4. Bring the sugar to a medium caramel, then take off heat and let cool about halfway.
  5. Spear the hazelnuts on a skewer and dip into the caramel. suspend spike, letting caramel drip to form a tail.
  6. Let cool completely and remove skewer.
  7. Store in an airtight container
  8. (Note: Need 1 per serving - make extra to account for breakage.)
  9. To plate
  10. Put a drop of caramel on the plate and top with the sable and mousse.
  11. Top mousse with alternating caramelized potatoes and gaufrettes: 4each.
  12. Draw a line of caramel with a squeeze bottle parallel to the mousse.
  13. Put a drop of caramel on the plate and top with the sable and mousse.
  14. Place a potato spike on the right hand end of the line and aim tail towards mousse.
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Gale Gand

Chicago, IL

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