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Dauphine potatoes with crème fraîche

Dauphine potatoes with crème fraîche

PT1H

1
To make the choux pastry, warm the milk and water in a small saucepan. In a separate pan melt the butter. Add the flour, pinch of salt and sugar to the butter and mix together to form a roux
  • 50ml of milk
  • 50ml of water
  • 45g of butter
  • 60g of plain flour
  • salt
  • 1 pinch of caster sugar
2
Pour the milk and water into the roux and mix together until smooth and fully incorporated
3
Cook the mixture over a low heat for 2-3 minutes, then remove from the stove
4
Beat in both the eggs. Continue to beat for 2-3 minutes so the choux pastry has a nice sheen to it. Set aside until needed
  • 2 eggs
5
To make the Dauphine potatoes, cook the potatoes, then drain and mash. Cool. Melt the butter in a separate pan
  • 300g of Maris Piper potatoes
  • 50g of butter
6
Weigh out 300g of the mashed potato into a bowl, then add the melted butter and the choux pastry. Mix everything together
7
Use your hands to roll out approximately 15g balls and place them on a lightly floured tray
  • plain flour for dusting
8
Heat a pan 1/3 full of oil to 180˚C
  • 1000ml of vegetable oil
9
Carefully place 10-12 balls at a time in the fryer and cook them for 1-2 minutes or until they are golden brown
10
Place them on a tray lined with kitchen paper to absorb any excess oil and season them with a little salt
  • salt
11
Put the crème fraiche into a piping bag. Cut a little slit in each of the cooked dauphine potatoes. Using the piping bag, fill each one with a little crème fraiche. Finish with a piece of chive
  • 100g of crème fraîche
  • 12 chives

Ingredients

Metric

Imperial

  • Dauphine potatoes

  • Choux pastry

    • 50ml of milk
    • 50ml of water
    • 45g of butter
    • 60g of plain flour
    • salt
    • 1 pinch of caster sugar
    • 2 eggs
  • To plate

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