cook in the stove at 180 degrees for 10 minutes. Cut the peeled potatoes into strips, bake twice in deep fat and season with salt.
Cut the mini-patissons in half, scoop out the lower half with a Parisian spoon and blanch briefly in a salted water bath.
For the filling, caramelize sugar, fold in the cranberries, extinguish with red wine and red wine vinegar, season, fill in the bottom half of the mini-patissons and cover with the top half.
Arrange everything on a flat plate and garnish with some arugula leaves.
Our wine expert recommends a 97 Bay View, Chenin blanc, Longridge Winery from Stellenbosch/South Africa.
Patissons
Our tip: Use high-quality red wine for an especially fine taste!