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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    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 chouxPut 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
    250
    0 0 0 0
    1 lb (450 g) russet potatoe 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 egg salt and white pepper to taste nutmeg to taste corn oil as needed
    Dauphine Potatoes

    Dauphine Potatoes

    Rate this recipe
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    250
    mL
    0:05
    Preparation
    0:15
    COOKING
    0:20
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 1 lb
      (450 g)
      russet potatoe
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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
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    • 1/2 cup
      (125 mL)
      flour
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    • 4
      egg
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    •
      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

    Legal Notice

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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