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.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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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