Pommes Dauphine Recipe
Make Pommes Dauphine Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough (Pâte à Choux)
Potato Purée
To Fry & Finish
Method
Dough (Pâte à Choux)
- 1
Heat liquids and butter
In a medium saucepan combine 1 cup milk, 1/4 cup water, 2 tablespoons (0.125 cup) unsalted butter and 1/2 tsp salt. Bring to a rolling simmer over medium heat, stirring until butter melts and mixture just begins to bubble around edges.
- 2
Add flour
Remove saucepan from heat. Add 3/4 cup all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball (about 20–30 seconds). Return to low heat and cook, stirring constantly, for 30–60 seconds to dry the paste slightly.
- 3
Cool and incorporate eggs
Transfer the panchee (choux paste) to a bowl or cool slightly for 2 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. The dough should be glossy and pipeable but hold its shape—if it's too stiff, add a teaspoon of warm milk; if too loose, add a little extra flour (up to 1 tbs).
Potato Purée
- 4
- 5
Mash and season
Dry the cooked potatoes briefly in the hot pot over low heat for 1 minute to remove excess moisture. Pass potatoes through a ricer or mash until very smooth. Add 1 tbsp unsalted butter, 2 tbsp milk or cream and 1/2 tsp salt and 1/4 tsp white or black pepper (optional). Mix until smooth and fluffy. Let cool to warm (not hot) — warm is fine, but hot will cook the choux when combined.
- 6
Combine puree with choux
Fold the cooled potato purée into the choux dough in the bowl. Work gently but thoroughly until fully homogenous. The final mixture should be soft and scoopable/pipable — similar to a thick mashed potato that holds peaks. If too wet, chill 10–15 minutes; if too stiff, add 1 tsp warm milk.
To Fry & Finish
- 7
Heat oil
Pour about 1 quart neutral oil into a deep, heavy pot or deep-fat fryer and heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of dough sizzles and rises slowly to the surface.
- 8
Portion or pipe
Dust your hands or a small cookie scoop with 2 tbsp flour. Using two spoons or a small 1-tablespoon scoop (or a large piping bag with a plain round tip), portion the potato-choux mixture into 1 to 1-1/4 inch balls. Lightly dust each ball with a tiny bit of flour so they don't stick; avoid excess flour.
- 9
Fry in batches
Carefully lower 6–8 balls into the hot oil without crowding (work in batches). Fry, turning occasionally, until golden brown and puffed, about 4–6 minutes per batch depending on size and oil temperature. The exterior should be crisp and hollow-feeling; interior should be light.
- 10
Drain and season
Using a slotted spoon, transfer pommes dauphine to a wire rack set over a baking sheet or paper towels to drain briefly. While still hot, sprinkle with fine sea salt to taste (about 1 tsp for the whole batch).
- 11
Keep warm (optional)
If making multiple batches, keep finished dauphines warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to preserve crispness. Do not stack them.