Serves: 6 people • Prep: 30 minutes • Cooking: 45 + 2 minutes • Difficulty: easy
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Ingredients
Choux pastry:
- Water: 125 g
- Salt: 2 g
- Butter: 30 g
- Moutarde de Meaux® Pommery®: 80 g
- Flour: 65 g
- Whole egg: 75 g (1.5 eggs)
- Firm-fleshed potatoes: 600 g
Almond coating:
- Flour: 100 g
- Chopped almonds: 200 g
- Whole egg: 150 g (3pces)
Method: Amandine potatoes with wholegrain mustard
Choux pastry:
- In a saucepan, put the water, salt, butter and wholegrain mustard. Bring to a simmer then add the flour all at once.
- Mix well and dry out in the pan over the heat with a spatula. Pour into a mixing bowl.
- Add the beaten eggs and mix well.
- Wash the potatoes and place them on a bed of coarse salt in an ovenproof dish. Cook at 200°C for 45 minutes.
- Prick to check they're cooked. Cut the potatoes in half and scoop out the flesh.
- Pass through a vegetable mill.
- Take 300g of the potato pulp and dry it out over the heat with a spatula. Pour into the choux pastry.
- Mix everything together and put into a piping bag. Pipe small portions of 15/20g then roll into balls between your hands.
- Roll each ball in a little flour. Shake off the excess.
- Roll each ball in the beaten egg. Remove the excess.
- Roll in the chopped almonds. Remove the excess.
- Leave to cool then fry at 180°C in a very hot deep-fryer.
