Almond crusted potato puff

Almond crusted potato puff with Meaux® Pommery® Mustard

Steps:

• 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