Herb puffs à la Provence

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse and peel. Press them into a bowl with a potato press and let them cool down. Warm 1/8 litre of milk lukewarm, dissolve yeast in it. Wash the herbs, put 1 stalk of marjoram aside for garnishing. Pluck leaves or needles from the stalks and chop finely.

2. 2

   Add flour, egg and yeast milk to the potatoes. Melt butter and add. Add herbs, 1 teaspoon of salt and fennel seeds and knead everything with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 20 minutes. Knead the dough again and form 8 loaves with floured hands. Grease the casserole dish and put the pastries into it. Cover and leave to rise for about 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. 10 minutes before the end of the cooking time, brush with 2 tablespoons of milk. Peel and finely dice onions and garlic. Wash, clean and chop the tomatoes. Heat the oil in a pot.

3. 3

   Grease the casserole dish and put the pastries into it. Cover and leave to rise for about 15 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. 10 minutes before the end of the cooking time, brush with 2 tablespoons of milk. Peel and finely dice onions and garlic. Wash, clean and chop the tomatoes. Heat the oil in a pot. Sauté onions and garlic in it. Add tomatoes and tomato juice, season with salt and pepper. Let it boil down for 5-10 minutes. Stir in crème fraiche. Arrange the pastries and tomato sauce, garnish with marjoram

4. 4

   Sauté onions and garlic in it. Add tomatoes and tomato juice, season with salt and pepper. Let it boil down for 5-10 minutes. Stir in crème fraiche. Arrange the pastries and tomato sauce, garnish with marjoram

Nutrition Facts

KCAL
600 kcal

CARBS
93 g

FATS
16 g

PROTEINS
18 g