Gastronomixs

Pommes dauphine

The French dish pommes dauphine is made using a combination of mashed potatoes and a savoury choux pastry.

Makes 1500g.

Pommes dauphine

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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.

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