The  Dauphine apples are balls made from a mixture of mashed potatoes and choux pastry. Dumplings are usually fried in oil, but there are oven-baked variations.

A French culinary specialty, the expression "potatoes dauphine" dates from 1891 and appeared in 1864 as "potatoes a la dauphine". The term "dauphine" refers to the wife of the dauphin, heir apparent to the crown of France under the Ancien Régime.

Level of difficulty: easy
Preparation time : 30 min
Rest time : -
Cooking time : 40 min
Total time : 1 min 10h
Ingredients: 6 people
750 g of potato
190 g flour
110 g butter
150 g of water
6 eggs
Frying oil


  • Cook the potatoes in salted boiling water for about 30 minutes.
  • Bring the water to a boil with the butter.
  • Salt and add the flour all at once.
  • Stir vigorously with a wooden spoon until the dough comes off the edges and the bottom of the pan.
  • Let cool, then add the eggs one by one, stirring vigorously each time.
  • Drain and peel the potatoes.
  • Mash them into a fine purée and add them to the choux pastry. Mix until a homogeneous mix is ​​obtained. Salt and pepper. Let cool.
  • Form small balls the size of a walnut with a pastry bag or floured hands.
  • Put in very hot frying oil in small quantities and leave to brown for about 1 min.
  • Take out and place on paper towels.
  • Serve and enjoy!

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