What is Pommes Dauphine?

dating back to the 19th century, Pommes dauphine is the French version of the Tatras Tats. Made of potatoes and the same pastry used for cream clouds, pommes dauphine are salty, deep fried bites that can not only be domestic, but also commonly occur in the freezer part of French food stores - just as they are in America. The rustic, Pommes dauphine are generally not found in nicer French restaurants. Salt, pepper and nutmeg is also generally added to taste. Cook oil is also used for deep frying pastries-Puffs as soon as it is produced.

so that the first cooked in salt water. Once soft, they can cool before peeling and mash. Alternatively, they can be peeled before cooking. As soon as they crushed, potatoes were heated in a pan at a very low fire to remove excess moisture. When the mash no longer sticks to the pan, it should be paragraphwounded from heat.

Water, salt and butter are heated in a separate pan. When the butter melts, the pan is removed from heat. The flour is added and the mixture is energetically mixed until it combines completely. Then they return to the heat and dry in the same way as potatoes.

After drying, the mixture is removed again from the heat and added a beaten egg, one by one until the mixture has a tight consistency. Care should be ensured that the egg does not allow the pelvis to touch the pelvis while mixing, as the hot pan can also cause cooking, leading to a mixed consistency of the egg. Then potatoes with mash are included. The spice is added after combining other ingredients.

When potatoes, dough and spices are thoroughly mixed, the dough is divided into small, tablespoons. These dollops can be placed directly in hot oil for deep frying, but often placed on a floured tray with either a spoon or bakevo. They are then added to hot oil in doses and fried until it inflates and brown.

Pommes dauphine are best consumed fresh while they are still warm but easy to heat up. They are even microwave. These potato clouds make a nice rustic side dish and are excellent when they are paired with beef, chicken or other juicy meat, because the pastry soaks into the meat.