Pommes Dauphines / Pommes Duchesses

Pommes Dauphines / Pommes Duchesses
 
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This recipe was uploaded
by Kye

 
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Ingredients

Ingredients
Method
 
  • Potatoes and Choux pastry.
For the purée steam 300 g of potatoes (with firm flesh). Use a fork to mash them as the blender makes them into a sticky mess.

The choux pastry:
Heat 12 ounces of water with 50 g of soft butter. Bring to a boil until the butter is melted. Then tip into the pan 65 g flour and 1/2 tsp baking powder. Using a wooden spoon mix immediately on low heat, stirring constantly until formed into a smooth ball. Remove from heat, allow to cool for 5 mins then add 1 large egg (or 2 small) previously beaten.
The choux pastry is finished, mix it with the mashed potatoes. Refrigerate 1 hour to make a firm dough.
Fill a piping bag fitted with a fluted preparation and pipe out into spirals on a baking sheet. Cook in a hot oven.

Pommes Dauphines / Pommes Duchesses

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This recipe was uploaded by Kye

 
 
Te difference between Dauphines and Duchesses:

Pommes Dauphines consist of mashed potatoes to which is added a choux pastry. The preparation is then made into small balls cooked in an oil bath.

Pommes Duchesses are composed entirely of mashed potatoes enriched with a little butter and diluted with egg yolk. Then made into spirals or pyramides with the help of a piping bag, they are then baked.
What I do is make the preparation for Pommes Daupines, then transform them into ‘Duchesses’....simply to avoid cooking them in oil.

(pic from the net)

Method


For the purée steam 300 g of potatoes (with firm flesh). Use a fork to mash them as the blender makes them into a sticky mess.

The choux pastry:
Heat 12 ounces of water with 50 g of soft butter. Bring to a boil until the butter is melted. Then tip into the pan 65 g flour and 1/2 tsp baking powder. Using a wooden spoon mix immediately on low heat, stirring constantly until formed into a smooth ball. Remove from heat, allow to cool for 5 mins then add 1 large egg (or 2 small) previously beaten.
The choux pastry is finished, mix it with the mashed potatoes. Refrigerate 1 hour to make a firm dough.
Fill a piping bag fitted with a fluted preparation and pipe out into spirals on a baking sheet. Cook in a hot oven.
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