Pommes dauphine
These crisp potato puffs are made from a mixture of mashed potatoes and choux pastry, fried to golden perfection and covered with grated cheese.
Pomme dauphine (1 large bowl of dauphine)
3 Potato (Maris piper)
400g Potato (Cooked/Passed)
400g Choux paste
Roquefort cheese
Salt + pepper
Choux paste (400g)
250g Water
125g Flour
75g Butter
3 Eggs
Pinch of salt
Start by baking your potatoes on a bed of salt at 180C for an hour.
Make the choux by bringing your water and butter to the boil, add the flour and cook for 3-5 minutes on a low heat. Take off the heat and allow to cool slightly before adding the eggs one by one.
Pass your cooked potato through a sieve once cooked. Mix equal quantities of the potato and choux thoroughly.
Lightly oil your hands and roll the mix into small balls, flatten each ball and stuff the centres with a small amount of Roquefort cheese. Place in the freezer to firm up slightly.
Fry in oil at 175C until golden and crisp, this should take about 3-4 minutes. Season while still hot and cover in grated parmesan If you want!
