Pommes dauphine
The French dish pommes dauphine is made using a combination of mashed potatoes and a savoury choux pastry.
Makes 1500g.
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Ingredients
|
1 |
kg |
floury potatoes |
|
100 |
g |
butter |
|
1 |
egg (50g, pasteurised) |
|
|
5 |
|
egg yolks (125g, pasteurised) |
|
250 |
ml |
water |
|
150 |
g |
butter |
|
125 |
g |
flour, sieved |
|
4 |
|
eggs |
|
As needed: |
|
nutmeg |
|
As needed: |
|
salt and pepper |
Preparation method
- Boil the potatoes until tender and allow to steam dry.
- Push them through a potato ricer and mix with the butter, whole egg, and egg yolks.
- Make a choux pastry by bringing the water and butter to the boil. Remove from the heat, stir in the flour, and then cook on a low heat. Remove from the heat again, add the eggs one by one, and then mix this choux pastry with the mashed potato.
- Season to taste with salt, pepper, and nutmeg.
- Pipe or make quenelles of the mixture and deep-fry at 180°C until golden brown and puffed.
Serving suggestions
- Add chopped herbs or anchovies to the batter.
- As a potato side dish with game preparations.
- Use in a composition with components of salmon, green legumes and tomato.