Pommes Dauphine

When I was young, my mother often made us pommes dauphine — frozen ones, of course, because she did not always have time, and they were easy. I remember them always being perfectly round and soft.

Today I have managed to make them just as tender. The shape is admittedly a little less smooth, but the taste is there. It takes me straight back to childhood: they are perfect, exactly as I knew them.

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What you need to make these pommes dauphine:

Floury potatoes — mashed into a purée, they form the base of the mixture and give the inside of each puff its softness.
Butter — melted into the water at the start of the choux pastry, it enriches it and adds richness.
Flour — tipped in all at once off the heat, it gives the choux pastry its structure; sprinkled in, it would turn lumpy.
Eggs — worked in one at a time, they bind the dough and give it the lift that makes the puffs rise when fried.
Grated nutmeg — it flavours the purée, a classic touch in pommes dauphine.
Salt — it seasons both the purée and the choux pastry.
Oil for deep-frying — heated to 180 °C, it's what browns the puffs on the outside while keeping the inside soft; it's reusable.

Photo coming soon

Why these pommes dauphine must be on your menu!

Easy and cheap: the ingredients are pantry basics (potatoes, flour, eggs, butter).
No special skill required, just a little time.
Pairs with a lot of dishes: they go just as well with poultry — duck especially — as with a beef roast.
An easy way to change up a usual side without changing the recipe.
Forgiving if the dough turns out too soft: there are two ways to work it anyway — shape it into quenelles with a spoon, or pipe it and let it rest before rolling.
A rough start is never fatal.
A nostalgic classic: their round, soft shape brings back the frozen pommes dauphine of childhood, only homemade.

Photo coming soon

Pommes Dauphine

Balls of potato purée folded into choux pastry, fried until golden and soft within.

Prep 30 min

Cook 1 h

Total time 1 h 30

Course: Sides Cuisine: French Keyword: Pommes dauphine Calories:

Ingredients

Servings: 6 servings

Instructions

The purée — Peel the potatoes and cut them into pieces. Cook them for 50 minutes in salted water, or until tender. Drain and mash to a purée. Set aside.
The choux — Pour the water into a saucepan, add the butter and salt. Bring to a tremble until the butter has melted.
The choux — Off the heat, tip in the flour all at once and beat vigorously with a wooden spatula for 1 to 2 minutes.
The choux — Work in the eggs one at a time, mixing well.
Combining — Mix the choux pastry with the potato purée and adjust the seasoning.
Frying — Heat the oil to 180 °C (356 °F) in a large pan or deep pot.
Frying — Shape balls of dough and cook them, in several batches, in the hot oil for about 10 minutes. Drain on kitchen paper. Serve hot.

Nutrition (per serving)

Tips

The flour goes in all at once, off the heat: sprinkled in, it turns lumpy.
Work the eggs in one at a time, waiting until each is absorbed.
Fry in batches: too many at once drops the oil temperature.
If the dough is too soft, pipe it and leave it 30 minutes before rolling.
Serve with poultry, duck above all, or a beef roast.

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