Pommes Dauphine are like savoury chouquettes – crispy potato puffs that are utterly moreish. But as choux pastry is a bit of an art form, we’re putting perfect puffiness in the hands of Stéphanie Le Quellec. With tips from the two-Michelin-starred chef of La Scene on Avenue Matignon in Paris, there’s no risk of our pastry shrivelling. Proportions, cooking methods... after this you’ll know everything about this favourite of French cuisine.
Ingredients for 4 people
- 500g potatoes (4-5 potatoes)
- 50g salted butter (1/4 cup)
- 75g unsalted butter (1/3 cup)
- 5 eggs
- 65g flour (1/2 cup)
- Frying oil
- Choices for garnish: salt and pepper, nutmeg, lemon zest, grated parmesan
Boil the potatoes in their skins, then peel and make a nice dry mash. Add the salted butter, then one egg and two yolks, and keep the mash warm.
Make a choux pastry by bringing 1/8 litre of water to a boil. Add the unsalted butter and let it melt, then a good pinch of salt and nutmeg.
Remove from the heat and add 65g of flour, stirring well so that it forms a ball of dough. Add two eggs, one at a time.
Combine the choux pastry and mash in a bowl and mix vigorously until very smooth.
Heat a fryer to 170 degrees. Form small balls of dough using a spoon (roughly 2cm in diameter) and slide them into the hot oil using another spoon. Repeat with the remaining dough.
Fry the Pommes Dauphine for 6-7 minutes, during which time they will swell and brown nicely.
Drain on a paper towel and have fun with different seasonings of your choice. You can also use curry powder, cumin or smoked paprika. Most importantly, be creative!
Note: the choux pastry in this recipe also serves as the basis for making chouquettes.
Find out more:
Chef Stéphanie Le Quellec's Restaurant La Scène in Paris