Tonight I tackled Pommes Dauphine (Potato Croquettes), which involved making Pâte à Choux (Choux Pastry) which is actually not taught until Session 20: Pastry Doughs. I took water, butter and a pinch of salt and sugar and heated in a pan on the stove until just boiling. Once boiling, remove from heat, add in the flour and beat with a wooden spoon. Return to heat and continue beating until mixture is very dry. Remove from heat and mix in 2 eggs (room temperature), one at a time until mixture is shiny and smooth. In the meantime, I peeled and boiled the potatoes, and then drained them and heated in a 300 degree oven until very dry. They were then put through the food mill and then into a stainless steel bowl. Mix the choux paste into the potatoes and then out comes the deep fry pot! Using two tablespoons, I formed them into quenelles (or, rough ovals) and then fried them in 350 degree oil until cooked through and golden brown.
I drained on paper towels and added a bit of salt, and voilà! They taste pretty amazing-crispy outside and a fluffy, potato cloud inside. Would be a great party food, but you'd have to keep them warm, because no one likes cold potatoes.
Drum roll please...one more potato Demonstration to go: Gratin Dauphinois (Cream and Garlic Scalloped Potatoes). I think I'm saving those for Sunday -- they'd go great with an Easter ham, no?
xoxoxo
