Delicious Christmas Potato Pastry Recipe

Begin by whipping eggs and sugar until fluffy. Gradually add the milk and vegetable oil in a thin stream while continuing to beat.

In a separate bowl, combine the flour, cocoa powder, spices, baking powder, and salt. Mix these dry ingredients thoroughly, then incorporate them into the wet mixture in three to four stages, being careful to fold gently to maintain the airiness.

Line a 30x25 cm (12x10 inch) baking tray with parchment paper, then pour in the batter and smooth the top. Gently tap the tray on the counter a few times to remove air bubbles.

Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 40 minutes, or until a skewer inserted comes out clean.

Once baked, allow the biscuit to cool on a wire rack, then crumble into small pieces.

For the cream, pour hot heavy cream over chopped dark chocolate and stir until smooth

Combine this chocolate mixture with the biscuit crumbles, mixing well until completely combined. If the mixture feels too dry, you can add sweetened condensed milk or more heavy cream as needed.

For an adult twist, consider adding a splash of liqueur to the mixture.

Next, wet your hands and shape the mixture into small potato-like forms. Place these on a board lined with plastic wrap or parchment paper.

Chill them in the refrigerator, taking them out one by one as needed.

For decoration, coat them in cereal flakes. For chocolate potatoes, use chocolate flakes; for vanilla ones, use light cereal flakes.

Although this is a meticulous job, the delicious results make it worthwhile! After shaping, refrigerate for 30-40 minutes until they stabilize.

Dust with powdered sugar before serving.

If desired, you can create a filling with an aromatic orange flavor. Combine orange juice, peach puree, and sugar in a small saucepan.

Add the agar-agar and bring it to a boil while stirring continuously. Cook for 2-3 minutes.

Pour the mixture into small hemispheres and let them stabilize. Once set, connect two halves together.