Pommes de terre Mousseline (Potato Mousseline in a Flan Crust)

Ingredients

• 1 flan crust
• Hollande potatoes
• salt
• white pepper
• 250 grammes butter
• 4 egg yolks
• 2 decilitres whipped cream
• melted butter

Instructions

1. Prepare a flan crust and bake it blind.
2. Bake a few Hollande potatoes in the oven and remove the pulp.
3. Season the pulp with salt and white pepper and work it over the fire with 250 grammes of butter and 4 egg yolks per kilo of pulp.
4. Add 2 decilitres of whipped cream.
5. Dress the composition in the crust, shaping it into a dome, keeping back a little for decoration.
6. Decorate with the reserved composition using a bag and fluted nozzle.
7. Sprinkle with melted butter and glaze briskly.