Dauphine potatoes with crème fraîche
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Not to be confused with potato dauphinoise, these dauphine potatoes are formed from a gloriously light choux paste base, and deep-fried until golden and crispy. Martin Wishart fills these little potato balls with a little crème fraîche for a deliciously simple canapé.
First published in 2015
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Ingredients
Metric
Imperial
SAVE RECIPE
Equipment
- Piping bag with a thin nozzle
Method
2
Pour the milk and water into the roux and mix together until smooth and fully incorporated
3
Cook the mixture over a low heat for 2-3 minutes, then remove from the stove
4
Beat in both the eggs. Continue to beat for 2-3 minutes so the choux pastry has a nice sheen to it. Set aside until needed
- 2 eggs
5
To make the Dauphine potatoes, cook the potatoes, then drain and mash. Cool. Melt the butter in a separate pan
- 300g of Maris Piper potatoes
- 50g of butter
6
Weigh out 300g of the mashed potato into a bowl, then add the melted butter and the choux pastry. Mix everything together
7
Use your hands to roll out approximately 15g balls and place them on a lightly floured tray
- plain flour for dusting
8
Heat a pan 1/3 full of oil to 180˚C
- 1000ml of vegetable oil
9
Carefully place 10-12 balls at a time in the fryer and cook them for 1-2 minutes or until they are golden brown
10
Place them on a tray lined with kitchen paper to absorb any excess oil and season them with a little salt
11
Put the crème fraiche into a piping bag. Cut a little slit in each of the cooked dauphine potatoes. Using the piping bag, fill each one with a little crème fraiche. Finish with a piece of chive
- 100g of crème fraîche
- 12 chives
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