Dauphine Potatoes
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This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip.
- Ready In:
- 45mins
- Serves:
- Units:
Nutrition Information
10
People talking
ingredients
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Choux
- 1⁄4 pint water
- 1 pinch salt
- 2 ounces butter or 2 ounces margarine
- 2 1⁄2 ounces strong flour
- 2 eggs, beaten
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Potato Mixture
- 1 lb potato, cooked and mashed
- 1 ounce butter
- 1 egg yolk
directions
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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.
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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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RECIPE MADE WITH LOVE BY
@Noo8820
Contributor
@Noo8820
Contributor
"This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip."
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I'm a retired chef that went to culinary school and apprenticed with French chefs. I made this dish countless times, never paying much attention to exact quantities and it always came out well. Mashed potatoes and choux paste deep fried, nothing too tricky. Yesterday they came apart in the deep fryer and I don't know why. I used Yukon Gold potatoes instead of the starchier Russets. Could that have made a difference? Thanks!
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Thank you so much for adding this recipe!<br/>I recently ate at the "Stork" in BusenBach , Germany<br/>and they serve this with the Chateax Briand. <br/>After that...I just HAD to have this recipe for my own use.!<br/>Thank you again, its so yummy and amazing.<br/>Rob-
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A very nice dish. Since everything goes together, you can make it a bit more easily my mixing 3 beaten eggs (since getting just a yolk from a chicken is difficult) with the choux pastry and then adding the potatoes and butter (I riced mine first) to the choux-egg mixture. Finally, if you are spoon-quenelle challenged, place the whole preparation into a large freezer bag and cut off a corner. You can now easily pipe the product directly into the oil. -
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This is very nice. Thanks :-)
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