Preparation: 30 minutes
Cooking: 45 + 2 minutes
For 6 people:
- 600 g of firm potatoes
- Coarse salt
- 125 g of water
- 2 g of salt
- 30 g of butter
- 80 g of Meaux® Pommery® Mustard
- 65 g of flour
- 75 g whole eggs
- 100g of flour
- 200 g of almonds nibs/chopped
- 150 g whole eggs (3 eggs)
Almond crusted potato puff with Meaux® Pommery® Mustard
- For the choux pastry: in a saucepan put the water, salt, butter, and Meaux® Pommery® Mustard. Bring to a simmer then add the flour all at once.
- Mix well and cook to form a dough ball in the saucepan, remove from the heat and transfer dough into a bowl. Add the beaten eggs and mix well until the dough turns into a soft paste. Cover with plastic film and allow to rest.
- Wash the potatoes and put them on a bed of coarse salt in an oven-safe Bake at 200 ° C for 45 minutes. Prick with a fork to check doneness.
- Cut the potatoes in half and collect the flesh. Pass through a vegetable mill.
- Collect 300g of potato pulp and in a pot, dry the potato mixture slowly, moving it with a spatula. Mix this potato mixture with the choux paste.
- Put the mixture in a pastry bag. Pipe out 15-20g portions and roll into small balls with your hands.
- Roll each ball in a little flour. Remove the excess. Repeat the operation in the beaten eggs, then in the chopped almonds. Remove the excess with each pass.
- Leave to cool to allow it to set, roughly 15-20 minutes, then fry at 180 ° C in a hot fryer.
Recipe imagined and produced by chef Frederic Le Guen-Geffroy