Pommes de terre Roxelane (Potato Soufflé in Brioche Cases)

Ingredients

• 6 fine Hollande potatoes
• 150 grammes butter
• 4 egg yolks
• very fresh cream
• 2 egg whites
• brioches sans tête
• chopped truffle

Instructions

1. Bake 6 fine Hollande potatoes in the oven and remove the pulp.
2. Work the pulp with 150 grammes of butter, 4 egg yolks and enough very fresh cream to soften it.
3. Fold in 2 egg whites whipped to a very firm snow.
4. Dress the composition in small timbales made from brioches sans tête emptied of their crumb.
5. Sprinkle with chopped truffle and cook in a slow oven, like a soufflé.