I do not know if the translation of Pommes Dauphines in Dolphin Potatoes is the most accurate but my French does not give for more.
Dolphin potatoes are a mixture of choux pastry, the same one used to make profiteroles, with potato dough. Then they are passed through a pastry bag to fry in plenty of oil. They are used, like Duchess or Lorette potatoes to elegantly accompany meat dishes and stews.
INGREDIENTS :
- Half a kilo of potatoes (1.1 pounds)
- 250 ml of water (a cup and a quarter)
- 125 grams (4.4 oz) of all purpose flour
- 4 large eggs
- 100 grams (3.5 oz) of butter
- Salt
- Ground black pepper
- Nutmeg (optional)
- Sunflower oil, corn, canola etc
- A pastry bag, with a wide nozzle and no streaks
First, we cook the potatoes with their skin until they are so soft that we can stick a fork in them and with it, cross them from part to part.
They are passed through cold water, peeled and passed through a food mill to obtain a fine puree. We booked.
Now we are going to make the choux pastry.
In a saucepan we add the 250 ml (cup and a quarter) of water, a teaspoon of salt, a couple of turns of the pepper mill, the butter in pieces and if we like the flavor, a pinch of nutmeg. We stir well.
When the butter has completely melted, we add the 125 grams of flour at once (it is advisable to pass them through the strainer first to avoid lumps).
Stir vigorously with a wooden spoon over medium-low heat until the dough comes off the sides of the pan.
It is time to incorporate the eggs.
We are doing it one by one, stirring well so that it integrates with the dough. We will not put a new egg until the previous one has not been well integrated.
Once this happens, add the mashed potatoes with half a teaspoon of salt and mix well.
The resulting dough is loaded into the pastry bag or, if you are skilled, using two spoons you can also make the shape.
We have a large frying pan with a finger deep of sunflower oil.
When it is very hot, we deposit balls on the surface that we will extract from the pastry bag of a size similar to that of a walnut. Do not worry if it seems small, since with frying the choux pastry increases in size to almost double.
We place as many balls as the size of the pan allows us. The frying will start immediately with a lively bubbling and we, with the help of a wooden spoon, will make it brown all over. This does not take more than 2 or 3 minutes.
They are extracted from the oil, placed on a rack or on absorbent paper and ready to eat. They are really yummy, sometimes more that the meat or stew at their side !