DAUPHINE POTATOES
choux pastry based
Choux pasty:
100g butter
125 milk
125 water
150g flour
3 eggs
pinch salt
Potato base:
500g mashed potato
50g bacon ladens
2 shallots
2 tbsp parley chopped
Method:
Make the potato base first by boiling potatoes, once cooked drain then add back into the pot and on a low heat to dry them out. Once nice and dry, add the rest of the ingredients and set aside.
To make the choux pastry add the flour, water and butter into a pot and bring to the boil. Then whisk in the flour and cook out for about 10mins making sure to stir it. Transfer into a mixing bowl and mix to cool down. When you can’t see anymore steam it should be cool enough to add the adds. Add one at a time. You might not need to add them all, it should be thick and shiny. Let it rest for about 30mins. Now add in the potato base and mix. Quenelle and let it set in the fridge. Deep fry till golden brown