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Pomme Dauphine Recipe

3 medium russet potatoes about 1 1 2 lbs 2 3 cup milk.
Pomme dauphine recipe. It can be formed by spoonfuls or with a pastry bag fitted with a large tip. Liberally dust with flour two cookie sheets. Ingredients to make about 16 puffs or more depending on size.
Add salt nutmeg and pepper to taste. In a separate pan melt the butter. Drain then when cool enough to handle peel and coarsely chop.
Repeat with the remaining dough. Mix the potatoes and the dough together completely in the ratio of 1 3 potato with 2 3 dough. Biting into a pommes dauphine is a bit like biting into a feathery cloud and they make a perfect side to a chicken or steak dish.
Line a medium baking dish with a double layer of paper towels. Add the flour pinch of salt and sugar to the butter and mix together to form a roux. Form the pommes dauphine balls.
Pommes dauphine are delicious bite sized balls of mashed potato wrapped with choux pastry. Return to a clean pan mash then stir over low heat to steam off excess moisture 1 2 minutes. Cover potatoes generously with cold salted water in a saucepan bring to the boil and cook until tender when pierced with a skewer or sharp knife 25 30 minutes.
Heat 4 inches of oil in a deep fryer or large saucepan until a candy thermometer registers 320 to 340 degrees. Place potatoes into a large pot and cover with salted water. Heat several inches of oil in a pot or deep fryer to 350f.
Source : pinterest.com