Irish sweets “Potato”

Irish dessert “Potato” is a soft white chocolate nougat candy fried walnuts. Sweet potato-like balls roll in a mixture of cocoa and cinnamon and garnish with pine nuts in in the form of “eyes”. The recipe uses homemade nougat, as well as pastry mastic. You can cook it yourself with our recipe, or buy a ready-made one at a pastry shop. If a decide to cook it yourself, we recommend mastic from marshmallows – It is done quickly and easily.

The author of the recipe is Elizabeth Labau, a culinary writer, pastry chef, food photographer from Salt Lake City, Utah, USA

Time: 1 hour. Complexity: hard Quantity: 16 candies Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Homemade nougat

• 2/3 Art. water
• 1/2 tbsp. light corn syrup
• 3 tbsp. granulated sugar
• 1/4 tsp salt
• 2 egg whites at room temperature
• 1 tsp vanilla extract

Other ingredients

• 225 gr. pastry mastic without additives
• 110 gr. chopped white chocolate or chocolate granules
• 1/2 tsp salt
• 1-2 tbsp. l milk, optional
• 1 tbsp. chopped walnuts, chop
• 2 tbsp. l cinnamon
• 2 tbsp. l powdered sugar
• 3 tbsp. l cocoa powder
• 1/4 Art. pine nuts

Recipes with similar ingredients: corn syrup, sugar, eggs, vanilla extract, white chocolate, milk, walnuts, cinnamon, icing sugar, cocoa, pine nuts

Recipe preparation:

1. Start by making nougat. Make a baking sheet foil and sprinkle with non-stick cooking spray. Average in a stew-pan mix over medium heat water, corn syrup and sugar. Stir until sugar dissolves. Then wet with a pastry brush, go down the walls of the stewpan, so that the sugar does not crystallize. When the syrup starts to boil, insert a candy thermometer and cook without stirring until the mixture does not heat up to 126 ° C.
2. When the mixture almost reaches 118 ° C, begin to beat the eggs proteins at a moderately high speed. Sustainable peaks, meanwhile the syrup heats up to 126 ° C. If this happened before heating the syrup to the desired temperature, turn off the mixer.
3. Upon reaching 127 ° C, remove the stewpan from the heat and carefully pour hot syrup into a measuring cup with a spout. Neatly and slowly pour the hot syrup into the whipped whites until stable peaks, without turning off the mixer. Then beat the mixture for about 3-5 minutes, until it will not become dense and begin to lose its luster. If you beat too much long, it will be difficult to work with her, so be attentive.
4. Add the vanilla extract to a stable, shiny mixture. intervene with a spatula. Put the nougat on the prepared baking sheet and let cool completely for 1 hour. When it will harden and be cold, you can continue to cook dessert.
   

   Candies “Potato”

5. Melt the white chocolate in the microwave and mix until homogeneity. Leave to cool to room temperature.
6. Cut the nougat and mastic into large pieces and place in the bowl mixer with nozzle in the form of a blade. Mix at low speed until nougat and mastic are crushed. Add melted chocolate and salt and mix well. Depending on the texture of your nougat and mastics, sweets at this stage can hold their shape well, or be dry and crumble. If the mass is too dry and does not stick, add a little milk 1 spoon at a time: it can be easily sculpt balls, while it should not be wet.
7. Add chopped nuts and mix them with your hands, scraping mass from the bottom and walls of the tank so that everything is well connected. Make miniature potatoes about 6 cm long from the mixture. – each will weigh about 70 grams. It should be about 16 sweets.
8. In a small bowl, mix cinnamon, icing sugar and cocoa powder. Roll each “potato” mixed with cocoa, covering from all sides. Press the pine nuts into the sweets, imitating “eyes”, or use pieces of walnuts nuts. Keep the candies in an airtight container at room temperature no more than a month.