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

Pour the milk and water into the roux and mix together until smooth and fully incorporated

Cook the mixture over a low heat for 2-3 minutes, then remove from the stove

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

To make the Dauphine potatoes, cook the potatoes, then drain and mash. Cool. Melt the butter in a separate pan

Weigh out 300g of the mashed potato into a bowl, then add the melted butter and the choux pastry. Mix everything together

Use your hands to roll out approximately 15g balls and place them on a lightly floured tray

Heat a pan 1/3 full of oil to 180˚C

Carefully place 10-12 balls at a time in the fryer and cook them for 1-2 minutes or until they are golden brown

Place them on a tray lined with kitchen paper to absorb any excess oil and season them with a little salt

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