Potato Dauphine
April 17th 2008 04:01
Potato Dauphine
You can serve this as snack or as a fingerfood.
For the Duchess Potato
1/2 kg potatoes
2 1/2 cup water
1 tsp. salt
1 egg yolk
1 tbsp butter
[For the Choux Paste
1/4 cup butter
pinch of salt
1/2 cup all purpose flour
2 eggs
Peel potatoes and wash, cut into quarters. In a saucepan, combine water, salt, bring to a boil, then add potatos. Cook until potatoes are soft. Drain off water.
Mash potatoes in a bowl. Put mashed potatoes in a saucepan and cook over low fire. Add egg yolk, stir until well blended and let cool. Set aside.
Choux paste:
In a saucepan, combine water, butter and salt. Heat until butter melts and water boils. Lower heat. Add flout at once, stir, until mixtyre leaves sides of pan. Turn off heat. Let cool , the beat eggs one at a time. Beat until mixture is smooth.
Fold choux paste into Duchess potato mixture and mix well. Scoop into a piping bag with a large star tube or tip. Pipe out into spirals onto a lightly greased tray.
Heat oil in pan and deep fry potato spirals until golden brown. Drain on paper towel. Serve hot.
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