Pomme Dauphine
- serving for 3-4
- 1.5-2 hours
- oven, saucepan, ricer
For Pomme Dauphine
Ingredient
Maris piper potato 300-350 g
Choux
butter 50 g
plain flour 60 g
water 50 g
milk 50 g
eggs 2 pc
salt 1 pinch
Others
oil for frying
Directions
Bake the potatoes at 180c for 1 hour until tender
Pass through a ricer
Melt the butter in a pan add the flour to form a roux cook out for 3 mins
Add the water and milk to form a paste
Turn off the heat add a pinch of salt and beat the eggs in one at a time
Combine potato and choux pastry then cool
Shape into balls
Deep fry at 175c for 4-5 mins until light golden
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Pomme dauphine: crisp potato puffs made by mixing mashed potatoes with savory choux pastry
- Potato skins can be kept to cook up as a snack
- Choux: pastry dough made of butter, water, flour and eggs usually with a crispy outer shell with a light, airy interior
credit to chefthombateman