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CHOUX PASTRY
PÂTE À CHOUX
CREAM PUFF DOUGH



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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

POTATOES DAUPHINE

Serves: 8

1 pound potatoes, peeled and washed
salt to taste
choux pastry, recipe below
1/4 teaspoon grated nutmeg
oil for frying

Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain and put through a ricer.
Combine potatoes and choux pastry. Mix well. Season to taste with salt and nutmeg.
Preheat deep fryer to 350 degrees. Spoon the potato mixture into a pastry bag fitted with a plain 1/2-inch tip.
While pressing the mixture out, cut into round balls with a small knife and carefully drop into the hot oil. Continue dropping balls into oil. Do not overload fryer. After a few minutes, the potatoes will puff and float, and turn golden brown.
Transfer to a tray lined with paper towels to absorb oil. Keep warm. Continue with remaining potato mixture.

CHOUX PASTRY

1 cup water
1 stick (1/2 cup) unsalted butter, cut into 1-inch pieces
1 teaspoon salt
1 cup all-purpose flour
4 large eggs


Boil water, butter, and salt in a saucepan. Add flour. Work mixture together over low heat. Remove from heat and add eggs 1 at a time, beating well with wooden spoon after each addition. Combine with riced potatoes.


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