Pommes Dauphine

Ingredients

• 800 g potatoes, peeled and halved, suitable for mashing
• 2 tsp rock salt, for the cooking water
• 250 ml water
• 80 g unsalted butter
• 2 pinches fine salt
• 125 g plain all-purpose flour
• 4 medium medium eggs, lightly beaten before adding
• to taste fine salt
• to taste freshly ground black pepper
• to taste ground nutmeg
• enough for deep frying neutral frying oil

Instructions

1. Place the peeled and halved potatoes in a saucepan of cold water. Add the rock salt. Bring to a boil. Once boiling, cook until completely tender, approximately 20 minutes.
2. Drain thoroughly. Transfer the potatoes to a tray and place them in a preheated 50°C / 122°F oven to dry gently while preparing the choux pastry.
3. For the choux pastry, place water, fine salt, and butter in a saucepan over medium heat. Bring to a boil. As soon as the liquid boils, add the flour all at once. Stir vigorously with a wooden spoon until a cohesive ball of dough forms.
4. Reduce the heat to low. Continue stirring the dough in the pan for approximately 2 minutes to dry it slightly.
5. Remove from heat. Transfer the dough to a large mixing bowl.
6. Add the eggs gradually, one at a time. Preferably beat the eggs first. Mix each addition completely into the dough before adding more. Continue until the choux mixture is smooth and soft enough to pipe or spoon while still holding structure. Do NOT blindly force in excessive egg if the mixture has already reached the correct consistency.
7. Pass the dried cooked potatoes through a food mill, potato ricer, or potato press directly over the choux mixture.
8. Season the potato-choux mixture with salt, black pepper, and nutmeg to taste. Mix vigorously until the potato and choux pastry are completely blended.
9. Heat the frying oil to 160–170°C / 320–338°F. Maintain this range throughout frying. The source specifically emphasizes temperature control.
10. Shape the pommes dauphine using either method: METHOD A — Transfer the mixture to a piping bag. Pipe portions and cut pieces approximately the size of a wine cork directly into the hot oil. METHOD B — Use a tablespoon to form walnut-sized portions and carefully lower them into the oil.
11. Fry only 3–4 puffs at a time to avoid overcrowding. Cook approximately 6 minutes, turning as necessary, until puffed and evenly golden. Transfer to a paper-towel-lined tray to drain.
12. Serve warm as a side dish, especially alongside chicken, steak, or another meat dish with sauce.

Nutrition

Chef's Notes

- Do not add all of the eggs to the choux at once. - Egg quantity can vary slightly depending on moisture and egg size, so texture is more important than blindly forcing in the final portion. - Drying the potatoes helps prevent excess moisture from making the mixture heavy. - Maintain frying oil between 160°C and 170°C. - Fry only a few pieces at once because overcrowding causes oil temperature to drop. - Properly cooked pommes dauphine should be crisp and golden outside but exceptionally light inside. - Serve shortly after frying for the best texture.

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