We are back in Toronto for our latest stop on Traveling Tastebuds as we try the potato croissant recipe from The Westin Harbour Castle. Daniel Craig, Executive Chef at The Westin Harbour Castle, Toronto, and creator of this recipe, has been inducted into the Academie Culinaire de France (ACF) – one of the oldest organizations of professional chefs based in France. The induction marks the first time a Toronto chef and a Canadian has been named to this prestigious ranking.
The Westin Harbour Castle is located in downtown Toronto with close proximity to many different attractions including Toronto Islands. You can enjoy beautiful views of Toronto on the short ferry ride across, then spend the day biking or walking through the nature dense Islands. Take a tram tour, ride the rides on Centre Island or just relax on one of the beaches. Then, take a short ferry ride back and enjoy dinner at one of The Westin Harbour Castle’s signature restaurants.
If you can’t make the trip out to Toronto, Chef Daniel Craig shared the recipe for potato croissant with us. The potato croissant recipe combines the zesty flavours of mango and citrus and is filled with rich and creamy mascarpone cheese for an unforgettable amuse-bouche. It is the perfect way to start your next dinner party.
Includes:
- 1pc potato croissant
- 1tbsp citrus and mango puree
- 1tbsp mascarpone cheese filling
- 1tsp lemon cream Fraiche
- edible flower for garnish
Citrus and mango puree
lemon zest 1pc, lemon juice 1 floz, mayonnaise 4 tbsp, fresh mango puree 2 tbsp, salt to taste
Place all ingredients in a mixing bowl to finish
Mascarpone cheese filling
shaved truffle 2g, mascarpone cheese 30g, salt to taste
Place all ingredients in a mixing bowl to finish
Lemon cream fraiche
lemon zest 1pc, cream fraiche 3 tbsp
Place all ingredients in a mixing bowl to finish
Potato croissant amuse bouche
- Using a Japanese sheeter, sheet the potato 8-inch long.
- Cut the potato sheet into long triangle shape and make a straight cut on the middle of bottom side of a triangle for half inch.
- With fingers, roll the bottom sheet toward outside to make a croissant shape.
- Deep fry at 350F for 2 mins or until golden brown. Meanwhile, Put the mascarpone cheese filling in a piping bag and once croissant cools down, fill it with the filling.
- On the plate, brush a mango puree, place the croissant, dot lemon cream fraiche, and garnish it with edible flower.
