Bonbons aux Patates

A traditional Québec sweet, dating back to the Nouvelle-France era. Easy to make, but terribly imprecise as far as recipes go.

Ingredients
As many small yukon gold potatoes as you feel like tackling (1 will yield you between 20 and 40 pieces)
Icing sugar (plan to have at least a kilo on hand)
Peanut butter
Shelled and skinned peanuts
Salt
1 tea spoon vanilla extract per potato
bonbon_ingredients

***

1. Lightly toast the peanuts and and a good pinch of salt. Mix to coat the peanuts and set aside to cool.
bonbon_roast

2. Peel the potatoes. Steam them until they are cooked through, falling apart when poked with a fork.
You can boil them, but it water logs the potatoes and makes it harder in later stages.
bonbon_potatoes

3. Working 1 potato at the time, purée the cooked potato. Use a food mill of potato ricer if you have one. Or push the purée through a sieve.
bonbon_smashed

4. Add the vanilla extract. Add sugar, about 1/4 cup at the time. Mix well with a spatula.
* If you want add about a tablespoon of butter at this stage. it makes it easier/smoother to roll later.

The first 1/4 cup will turn the purée into something between snot and banana purée. This is normal. Keep adding sugar unto the whole thing turns about the texture of pie dough. It should be neither dry nor tacky. Add sugar more slowly toward the end (once it starts looking like a thick roux).

The yellow spots in the dough are potato clumps because my purée wasn’t perfect. It’s a cosmetic defect but doesn’t change the taste, so don’t sweat it.
bonbon_dough

5. Split into balls of dough smaller then a fist (2 ball per small potato above, 3 for the larger one).
Shape into an oblong oval. To make your life easier, put cling wrap on the counter top and parchment paper on top of the dough.
bonbon_shape

6. Roll until a bit less then 1/4″ thick (less then 5 mm).
bonbon_roll

7. Grab a handful of roasted salted peanuts. Process or chop until broken to chunks.
bonbon_pulse

8. Spread peanut butter on the rolled out dough. Sprinkle the chopped nuts over it.
bonbon_fill

9. Using the cling wrap, firmly roll into a log. Allow to cool in the fridge for an hour or so.
bonbon_roll2

10. Slice into pieces about 3/8″ thick (1 cm or so). Keep in a sealed container, cold if possible, to continue setting.
They will harden/contract as they set/dry.
bonbon_slice

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