Fence Batter

Categories : Base Recipes, Pastry Breads & Dough's
Pastry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 grams Potato Starch
100 grams Shallot Puree
672 grams Butter
112 grams Sugar
1/2 liter Egg Whites
12 grams Salt
1/2 kilogram Flour
168 grams Parmesan Cheese
200 grams Potato Puree



MIX ALL DRY INGREDIENTS.

ADD BUTTER. WHEN PASTE LIKE CRUMBLE AND ADD EGG WHITES SLOWLY.

ADD THE SHALLOT PUREE. MAKE SURE PUREE IS CLEANED AND PASSED THROUGH A
TAMMY.

ADD POTATO PUREE AND MIX WELL.



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