The real recipe and the very royal origins of dauphine potatoes
This is one of the many great potato-based classics of French gastronomy: dauphine potatoes.
But be careful: do not confuse dauphine potatoes and hazelnut potatoes. Hazelnut apples are much smaller, a size that gives them their name. Industrially, hazelnut apples are composed only of a puree covered with breadcrumbs. But this is not the case with the dauphine apple.
The first mention of "pommes dauphines" dates back to 1830 and a book called Le cook Durand. But this cookbook which was published in the south of France actually refers to an apple dish, not a potato.
Dauphine potatoes or dauphine potatoes
The term "apple dauphine", the real one, refers to the wife of the heir to the throne of France, the dauphin. And not in the car, nor in the Place Dauphine. In 1864, the Dauphin used to arrive late at the table. It was necessary to open the ball and keep the guests waiting with a quick dish to prepare to keep the audience waiting.
We are also talking about potatoes à la dauphine. It was on this date that the first recipe for this dish appeared, which consists only of potatoes and choux pastry, and whose creator is unknown.
Dauphine potatoes recipe
Ingredients :
- - 500 g cooked and mashed potato flesh
- - 1 pinch of nutmeg
- - 125 g of flour
- - 80 g of butter
- - 4 eggs
- - 25 cl of water
- - salt pepper
Preparation :
- 1 Make a choux pastry
- 2 Mix water and butter
- 3 Bring to the boil and add the flour
- 4 Mix well, add the eggs, a pinch of salt and pepper
- 5 Add the potato flesh and nutmeg
- 6 Mix well and form regular balls
- 7 Fry them for four minutes at 180°C
