Almond crusted potato puff



Preparation: 30 minutes

Cooking: 45 + 2 minutes


For 6 people:


  • 600 g of firm potatoes
  • Coarse salt


Choux pastry:

  • 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


Almond breading:

  • 100g of flour
  • 200 g of almonds nibs/chopped
  • 150 g whole eggs (3 eggs)

Imprimer la recette

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

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