Gastronomixs

Potato doughnuts

A deliciously tasty potato dish based on the classic pommes dauphine.
The donut shape makes it ideal to serve as a special appetizer.

Makes 2kg.

Potato doughnuts

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Ingredients

1

kg

floury potatoes

100

g

butter

1

 

whole egg (50g pasteurised)

5

 

egg yolks (125 g pasteurised)

2.5

dl

water

150

g

butter

125

g

flour, sifted

4

 

whole eggs

As needed:

 

nutmeg

As needed:

 

salt and pepper

Preparation method

  • Peel the potatoes and cut into equal pieces.
  • Boil the potatoes until tender and allow to steam dry.
  • Push them through a potato ricer and mix with 100 grams of butter, 1 egg and 125 grams of 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 above a low heat.
  • Remove from the heat again and let it cool for a couple of minutes.
  • Add the eggs one by one and then mix this choux pastry with the mashed potato.
  • Season to taste with salt, pepper and nutmeg.
  • Transfer the mixture to a piping bag with a smooth nozzle.
  • Evenly divide the mixture between silicone doughnut moulds and place in the freezer until frozen.
  • Deep-fry the frozen doughnuts at 180°C until golden brown.
  • Season to taste with salt.

Serving suggestions

  • As a component served in combination with Anjou pigeon, marinated yellow beets and, dried red onion.
  • As a component in a composition with poached salmon, salty vegetable, and beurre blanc.
  • As an amuse, e.g. with goat cheese, and anchovies.

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