Dauphine potatoes with truffles
Recette proposée par La Grande Épicerie de Paris
Preparation 40 minutes
Cooking 30 minutes
500 g potatoes | 150 g flour (20 g for shaping it) | 75 g butter | 10 cl water | 4 whole eggs | 3 g Tartuffon cream | 20 g truffle pieces | salt | pepper | oil
LA GRANDE EPICERIE DE PARIS - Recette Noël Pommes Dauphine à la truffe
1Cook the unpeeled potatoes in salted boiling water for around 30 minutes
2Prepare the choux pastry: bring the water to the boil with butter previously chopped into pieces.
3Remove the saucepan from the heat. Add salt and then pour in the flour. Stir until the dough comes off the pan.4Allow to cool. Add the eggs one by one, mixing regularly.5Drain and peel the potatoes. In a large bowl, squash them until you achieve a fine puree.6Add the choux pastry, the Tartuffon cream and the truffle pieces. Season with salt and pepper, then leave to cool.7Coat your hands in flour, then shape into little balls.8Brown them in a frying pan with a little oil for 1 minute. Add salt, then serve immediately.
White truffle-flavoured sunflower oil
La Grande Épicerie de Paris
For 25 cl (51,60 € / L)
White truffle (Tuber magnatum pico) 1.5 % cream sauce
For 80 g (123,75 € / kg)