Pommes Dauphine

Ingredients

• 1000 gPotato
• 66 gWheat flour
• 85 gButter
• 140 gEgg
• 50 mlMilk
• 110 mlWater
• 1 gSalt
• 100 gOil

Instructions

1. 1

   Cook and mash the potatoes

   • Peel, cube and boil the potatoes until tender (about 15–20 minutes).
   • Drain, let steam off, then mash very dry with 50 g butter and 50 ml milk until smooth. Season with salt.
   • Let the mash cool completely.
2. 2

   Make the choux pastry

   • Bring water with 35 g butter and 1 g salt to a boil.
   • Add the flour all at once and stir vigorously until a dough forms and a film appears on the pan bottom.
   • Let cool slightly, then beat in 90 g egg (about 2 eggs) gradually until smooth and glossy.
3. 3

   Mix, shape

   • Mix the cooled mashed potatoes with the choux paste until homogeneous and workable.
   • Divide into portions of about 60 g and shape into small brioche-like balls. Place on a lightly buttered tray.
   • Optional: brush with beaten egg for extra shine.
4. 4

   Fry and finish

   • Heat plenty of neutral oil to 170–180 °C (about 1 L in a deep pot or fryer).
   • Fry the shaped balls in batches until golden brown (about 2–3 minutes each).
   • Drain on kitchen paper and serve hot.