Pommes dauphine potato puffs

Peel the potatoes and boil in a saucepan of water for about 20 minutes until tender. Heat the oven to 250 °C. Drain, spread in a dish and dry in the oven for about 4 minutes. Pass through a food mill.

Separate the yolks from the eggs intended for the mash. Refrigerate their whites for another use. Stir 40 g butter and then these yolks into the hot mash, mixing briskly. Let cool slightly while preparing the choux.

Bring the listed water, 25 g butter, the spoon-measured salt and nutmeg to the boil in a saucepan. Off the heat, add all the flour and stir vigorously. Return to low heat and stir until the dough pulls away from the sides. Remove from heat and cool slightly. Beat the small whole eggs, then incorporate them gradually. Mix the choux with the mash.

Heat the oil in a deep fryer to 180 °C without exceeding its maximum fill line. Shape small puffs with two spoons and carefully lower into the oil in batches. Fry each batch for about 5 minutes until puffed and golden. Drain on kitchen paper, add the pinch of salt and serve immediately. The oil bath is not all consumed.