Pommes dauphinecrispy choux pastry potato puffs
Portions of dry mashed potatoes mixed with choux pastry are shaped and slowly fried, forming puffed and crispy potato balls.
Pommes dauphine are neither gratin dauphinois nor duchess potatoes: their identity comes from mixing dry mashed potatoes with savory choux pastry. Small portions are dropped into moderately heated oil, where they expand with steam and cook until the center is light and the crust is firm.
Ingredients
Mashed potatoes
Seasoning
Choux pastry
Frying
Preparation
Make a dry mashed potato
Cook the potatoes in salted water, drain, dry in the pot, and mash while still hot; let the steam escape.
25 minutesPrepare the choux pastry
Boil 250 ml of water with butter and salt, add the flour all at once and cook stirring until a film forms on the bottom.
10 minutesIncorporate eggs and mashed potatoes
Cool the dough for 5 minutes, add eggs gradually until smooth, and mix with the mashed potatoes in equal proportion.
12 minutesShape and fry
Form walnut-sized portions and fry in batches at 160 °C for 6 to 7 minutes until puffed and golden; drain.
35 minutes
Substitutions
Baking produces a different finish and does not replicate the fried crust; mash made with milk makes the mixture too moist.
Storage
After cooling, refrigerate in a closed container and reheat in the oven until the center is hot and the crust is dry.
Approximate shelf life: Up to 2 days under refrigeration.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
