For: 6 people • Preparation : 30 minutes • Cooking : 45 + 2 minutes • Difficulty : easy
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Ingredients
Choux pastry:- Water: 125 g
- Salt: 2 g
- Butter: 30 g
- Old-fashioned mustard Pommery ®: 80 g
- Flour: 65 g
- Whole egg: 75 g (1.5 eggs)
- Firm-fleshed potatoes: 600 g
Recipe process
Choux pastry:- In a saucepan, put the water, salt, butter and old-fashioned mustard. Bring to a simmer then add the flour all at once.
- Mix well and dry in the pan and on 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 container. Cook at 200°C for 45 minutes.
- Prick to check if cooked. Cut the potatoes in half and remove the flesh. Pass through a vegetable mill.
- Collect 300g of potato pulp and dry over the heat with a spatula. Pour into the choux pastry.
- Mix everything together and put in a pastry bag. Make small piles of 15/20g then roll between your two hands.
- Leave to cool then fry at 180°C in a very hot fryer.
