Pommes Dauphine - Light and Fluffy Potato Croquettes
recipe

Preparation Time: 1 hour 30 minutes
Serving Size: 24 small croquettes
Pommes Dauphine is a delicious French potato dish that combines potato purée with choux pastry. These crispy and airy croquettes make a perfect side for meat dishes or can be enjoyed on their own.
Ingredients:
- 500 g starchy mashed potatoes (roast 1 kg of Rosamunda potatoes first)
- 500 g choux pastry
- Salt
- White pepper
- Nutmeg
- 1-2 dl corn flour
Choux Pastry:
- 2.5 dl water
- 80 g butter
- 120 g all-purpose flour
- 4 medium eggs
Instructions:
1. Prick the skin of the potatoes with a fork, wrap them in aluminum foil, and bake in the oven at 160°C until completely soft.
2. Once cooked, scoop out the insides of the potatoes, pass through a sieve, and measure 500 g of dry potato purée into a bowl.
3. Prepare the choux pastry: In a saucepan, heat the water and butter. Gradually add the flour while stirring, and cook the mixture over low heat for a few minutes until it starts to pull away from the sides of the pan. Remove from heat and quickly whisk in the room temperature eggs one at a time.
4. Fold the potato purée into the choux pastry, mixing well, and season with salt, white pepper, and nutmeg.
5. Shape the potato mixture into small balls or quenelles, roll them in corn flour, and deep-fry in hot canola oil at 170-180°C until crispy and golden.
6. If you prefer not to fry the croquettes immediately, freeze them on a flat tray. Frozen croquettes can be fried directly from the freezer.
Nutritional Information (per 100 g):
- Energy: 210 kcal
- Protein: 4 g
- Carbohydrates: 30 g
- Fat: 9 g
- Fiber: 2 g

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