Recipe: Pommes Dauphine


250g mashed potato (see purée de pomme de terre recipe after chapter 22)

250g choux pastry (see Choux Chantilly recipe after chapter 29)

1 vat of boiling oil (optional)


First, don’t make your mashed potato too wet – hold back on the milk, add perhaps half the regular amount of butter and keep it stiff. Chaps.

Next, don’t add the sugar to the choux recipe. Sugar and potatoes don’t go together so well.

This recipe is simplicity itself. Mix the potato and pastry together in equal quantities and then cook dollops of it in oil at 180C. Alternatively if you’re on a health kick (sorry but you may be on the wrong track reading this if that’s the case) you can pipe the mixture onto baking sheets, brush them lightly with butter or even olive oil and bake them in the oven for about 15 minutes at 180C.

And that’s all there is to it. Simples.

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