Gastronomixs

Potato doughnuts

A deliciously tasty potato dish based on the classic pommes dauphine.

Potato doughnuts

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Ingredients

1

kg

potatoes (floury)

100

g

butter, unsalted

1

 

whole egg (50g pasteurised)

5

 

egg yolks (125 g pasteurised)

2.5

dl

water

150

g

butter, unsalted

125

g

sifted flour

4

 

whole eggs

 

 

salt, pepper and nutmeg

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 above 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.
  • 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 puffed and a lovely shade of golden brown.

Serving suggestions

  • As a component served in combination with Anjou pigeon, marinated yellow beets and dried red onion.

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