Dauphine Potatoes
- Reviews 9
Ready In: 45 mins
Serves: 2-6
Ingredients
Directions
- For the choux paste:
- Bring the water, salt and butter to a boil in a saucepan.
- Remove from the heat.
- Add the flour and mix in with a wooden spoon.
- Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
- Remove from the heat and allow to cool.
- Gradually add the beaten eggs, mixing well.
- Potato mixture:
- Add the butter and egg yolk to the warm mashed potatoes; mix well.
- Season to taste.
- Mix the choux mixture and the potato mixture together, making sure they are well combined.
- Mould the mixture into cylinder shapes (or quenelle them using two spoons).
- Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.
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