Pommes de Terre Dauphine (pohm d’tair doh-feen) is a classic French way of cooki?ig potatoes. The potato mixture must be stiff enough to hold its shape if a good appearance is to be achieved. The use of a large forcing bag and a J-inch nozzle gives the best result. The potato mixture can also be moulded into balls or other shapes.
5 oz. Choux Pastry
8 oz. Duchess Potato puree sufficient vegetable oil for deep-frying
In a medium-sized mixing bowl, combine the choux pastry and the duchess potato puree together, beating with a wooden spoon until they are thoroughly mixed.
Spoon the potato mixture into a large forcing bag fitted with a f-ineh nozzle.
Fill a deep-frying pan one-third full with the vegetable oil. Place the pan over moderate heat and heat the oil until it reaches 375’F on a deep-fat thermometer, or until a cube of stale bread dropped into the oil turns golden brown in 40 seconds.
Pipe 2-inch pieces of the potato mix-ture into the hot oil, cutting off the ends with a knife. Do not crowd the pan. Fry the potato pieces for 4 to 5 minutes or until they are golden brown. Using a slotted spoon, transfer the potato pieces to kitchen paper towels to drain. Keep warm while you fry the remaining mix-ture in the same way. Serve immediately.