kawa

yes i know, the clasical version of a pommes pont neuf is a rectanggular cut potato and using a pommes dauphine pate gives us to much problems making a nice rectangular shape, the pate is to sticky. the person telling me about the pommes pont neuf using puree, told me that you need to presse it between two gastronorm plates and then cut it out. I asked him if you need to ad somthing to enhance the cohesion but he could not tell. he only heard about this.

someone told me you can make pomme pont neuf with puree but i tried it and there was not enough cohesion. is there somthing i can ad to encrease cohesion so they do not disolve in the friteuse? i already tried eggs and flower.