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|
- 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!