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Dauphine Potatoes https://www.metro.ca/userfiles/image/recipes/Pommes-terre-dauphinoises-sel-marin-4766.jpg PT05M PT15M PT20M
Peel potatoes. Rinse and cut into large cubes. Cook in boiling salted water until soft enough to mash. Drain thoroughly and mash without any added liquid. Season with sea salt and white pepper. Set aside. Pâte à choux Put water and butter in a saucepan and heat on low until butter is completely melted. Add flour, stirring quickly and continuously with a wooden spoon until dough pulls away from the sides and forms a ball, about 3-4 minutes. Remove from heat. Using a wood spoon, add eggs one at a time, blending each one in thoroughly before adding the next one. Season with salt, pepper and a bit of nutmeg. Mix pâte à choux with an equal quantity of mashed potatoes. Using 2 soup spoons, shape the mixture into little balls. Deep fry at 350°F (180°C) until puffed and golden brown. Do not overcook or they will fall apart. Drain on paper towels and serve immediately while nice and puffed. Benoit Latulippe
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1 lb (450 g) russet potatoes sea salt and white pepper to taste nutmeg to taste pâte à choux (puff pastry dough) 1 cup (250 mL) water 5 Tbsp. (75 mL) butter 1/2 cup (125 mL) flour 4 eggs salt and white pepper to taste nutmeg to taste corn oil as needed
Dauphine Potatoes

Dauphine Potatoes

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250
mL
0:05
Preparation
0:15
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1 lb
    (450 g)
    russet potatoes
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  • sea salt and white pepper to taste

  • nutmeg to taste

  • pâte à choux (puff pastry dough)
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  • 1 cup
    (250 mL)
    water
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  • 5 Tbsp.
    (75 mL)
    butter
  • 1/2 cup
    (125 mL)
    flour
  • 4
    eggs

  • salt and white pepper to taste

  • nutmeg to taste

  • corn oil as needed
Imprimer ma sélection

Preparation

Peel potatoes. Rinse and cut into large cubes. Cook in boiling salted water until soft enough to mash.

Drain thoroughly and mash without any added liquid. Season with sea salt and white pepper. Set aside.

Pâte à choux

Put water and butter in a saucepan and heat on low until butter is completely melted. Add flour, stirring quickly and continuously with a wooden spoon until dough pulls away from the sides and forms a ball, about 3-4 minutes.

Remove from heat. Using a wood spoon, add eggs one at a time, blending each one in thoroughly before adding the next one.

Season with salt, pepper and a bit of nutmeg.

Mix pâte à choux with an equal quantity of mashed potatoes. Using 2 soup spoons, shape the mixture into little balls.

Deep fry at 350°F (180°C) until puffed and golden brown. Do not overcook or they will fall apart.

Drain on paper towels and serve immediately while nice and puffed.

Benoit Latulippe

Source : Metro

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