How to make pommes dauphine: (French potato puffs recipe)
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- čas přidán 5. 09. 2024
- The Pommes dauphine is a very old side dish ( 1900's) made out of a blend of potato mash and choux pastry that is then deep fried to transform into fluffy and crunchy potato puffs. Get the recipe: bit.ly/3HSFXML
Three important points to remember to make sure you get your Pomme Dauphine right:
1- Temperature control if key! from what I tested, an oil temperature of 160 degrees Celcius /320 F should be kept steady at all time.
2- Size matter. do not be tempted to deep fry large amount of dauphine potato dough at any one time as it won't have time to cook fully and will just be uncooked inside and will become overcooked on the outside.
the right size to use is about the size of a wine bottle cork. or the size of a large walnut if using a spoon.
when you start making Dauphine potatoes if may be better to use a pipping bag to be able to easily control how much dough you are putting in the oil.
3- Patience is key. deep frying choux pastry based product always take time to be fully cooked. The average time it takes to cook is about 6 to 7 minutes per Dauphine potato. To make sure it is cooked, you need to wait for the Potato puff to be just about to crack open ( as shown in the video) this is the sign that the potato puff is ready.
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The excitement in your voice at saying "THE FOOD MILL" is one of my favorite things today. Merci beaucoup, I needed that smile today.
Where has this recipe been? Why have I had to exist without it? I now live!!!!!!
Yay
I saw this last night on Masterchef and knew I had to find the recipe. So happy!
Been working in pro kitchens for 15 years or so, you are better and more knowledgeable than 90% of the "chefs" I have worked with
There is also a lot of amateurs who are much knowledgeable than a lot of chefs . They are amateurs just because they do not make a living out of cooking . Usually when these people wants to became pro they open their own restaurant as anyway with no official experience nobody will employ them and they also want to make thing their way and not having to report to somebody who do not really knows why he is there.
He is very coherent, like the pastry
I’ve worked in a few kitchens. Line cooking is very different from cooking at home. I’ve known people who’ve been to school for it who are terrible cooks. You have to care. You have to have good taste.
CactusHeart79 o man. You seen those remote controls for backing up trailers? You’d think you’d have to be good at backing up a trailer before you became a truck driver. I suck at it, but I’m not a truck driver.
imagine serving these with a beef roast w/ a delicious beef gravy. dear Lord
Lol the French equivalent of Yorkshire pudding or vice versa, although i must admit that YP doesnt have choux pastry or potatoes in the mix.
My mouth just filled with water thinking about that
I like the cut of your jib mate
I love the way you take the time to point out possible pitfalls if a shortcut is attempted.... Bien Fait!
This recipe was in an old cook book of mine, that managed to get lost along the years. I've been trying to find the recipe on line without success. So glad I stumbled across your video. ❤
Look for the book "La Technique"
This recipe is different from the one in the cia's textbook "the professional chef". In the book they pipe the mix into a hollow fried chip that has puffed open.
Thank you, Stephane.
I have been making Pommes Dauphine for many years now. Last night after watching your video I made it again. This time it came out beautifully. The difference is the cooking. My memory failed me and thus the less than stellar results these past many years. A bit about me. American culinary school graduate. I received very good training of which much was based from French culinary techniques. I have worked under chefs that have trained themselves under French chefs. I had been a stagiaire in several kitchens including the Michelin starred restaurants The French Laundry in Napa, CA and Mourad's in San Francisco, CA. The reason I mention my experiences is just to say I have a different culinary perspective than many have. I wish say that you are a very good culinary teacher. Again, I know. Your pace, clarity, and technical skills do any culinarian proud. Thank you for this video, Pommes Dauphine, as it was an early technique taught to me by my chef who was taught by his Chef who is from Lyon. My memory failed me and I have had poor results to the point I was fearing the recipe. You have restored my confidence. I will be looking for many more training videos online at the French Culinary Academy.
-Porter
Porter,
No one cares. You are clearly the sap at any party. Why are you writing on a youtube comment about your qualifications and career? I haven't ever delved into CZcams comments until today (I'm heavily hung over after a summers worth of binging at festivals(don’t judge I’m a musician, it’s my job)), but I am shocked at what people consider is a worthy thing to write. What's more extraordinary is that you have 33 likes on your comment??? There are 33 people who appreciate you writing this. I am baffled. The human race is a tragedy. You seem to think that you are giving sincere flattery, but I'm afraid he doesn't give a shit. I hate people like you. People who seek out praise and pat themselves on the back for being a ‘nice guy’ when you have achieved nothing but dulling people’s minds and further more making this behaviour acceptable. Humans have so much potential to do great, which throughout humanity has only been achieved very rarely. This is due to this kind of behaviour which is a degradation to society. (This behaviour occurs in every direction that I look, and arises this urge in me to nuke the planet) and I’m considered the social abnormality for thinking this. It’s a cruel world for the sane. The norms who float through life as rudderless dinghys are swayed in any which way the tide take them and never question or redirect their thinking or any one else’s. no one is held accountable and those who have the balls, curiosity, and love for the human race to try and change for the better are shunned, locked up in mental institutions, killed off (in many regimes), and have to continuously observe this!!!!
@@888young2 You cared enough to vomit your inferior BS here on CZcams. Get a clue sonny, you have not advanced past puberty. LMAO
The truest diatribe in the vain of drivel and self-loathing. What a waste of life.
“but I am shocked at what people consider is a worthy thing to write.”
No doubt, since your writing lacks purpose and intelligence.
If you ever figure out how to write and thus communicate with purpose in a coherent manner by all means post again. Yet, I am sure as we all are that you will find your courage to write again only after hitting the bottle once again. smh
We all hate people like you, 888. You are a drunk with no purpose on this planet but to drink to the point you get a hangover, not smart, and then out of a lack of self-respect to claim its your job as failed musician. Now, you may stick your head back in that “hole” once again…nobody will miss you.
@@888young2 Wow, bitter much?
I love how excited cooking makes you. Never lose your joy, Stephan!
Had great success making these in an air-fryer for those wanting to experiment. I preheated my fryer at 350 F, sprayed the fryer basket with cooking spray and then cooked at 360 F for ten minutes. No more than four mounds of mix in the fryer at a time. Golden brown and delicious! Next time I'll pipe them into a decorative shape like a duchesse.
Marcus Harrison 😂
Very good to know ahead of time! i was going to experiment too but you have made it less of a mystery at the beginning :) now for those duchesse shapes!
PS i have a secret ingredient for cole-slaw ~NUTMEG :) nobody ever figures it out but everybody LOVES it.
Awesome to know. Thanks!
thanks for sharing this 🙂👍
Pommes Dauphine dipped in gravy reminds me of the Canadian import: Poutine. The only thing missing are the cheese curds, and having the gravy poured over pommes frites (french fries) in place of Pommes Dauphine. Thanks for the great recipes, and the French cooking lessons. I learn something new every episode.
One of the best tutorials ever! Potato crullers!
Bonjour, i made les pommes dauphines 2 days ago. They were perfect. Thank you for the tips: drying the potatoes, not letting the water and butter boil away and finally the frying oil temperature. Really great site.
I don't know how I ended on this video, but this is nice, I love that you take time to really explain the details of the technique needed for the recipe and also some history.You're a good teacher. I subscribed.
thanks
I don’t care what your nationality is, I love your enthusiasm. You do a great job cooking French food, and that’s not easy!
Why would you even say that?
@@queenslanddiva .....IKR?........WTF?.........."I will disregard the fact that you are French......just this once"........ "Normally I fart in your general direction".
I am sorry that you are not French. You have my deepest sympathies.
@@ericspencer8093 Eveybody's sorry not being french.
@@queenslanddiva I assume he or she is referring to the fact that he's Australian.
I have been asked to be God Mother to a French couple's new daughter. This lovely recipe could be the one to cook for her and help to bond the 2 of us ! A heartwarming comfort food.... Thank you so much !
The time that is taken to teach the viewer step by step is very much appreciated!
Thank you for re-introducing this to me. My two grandmothers were both excellent cooks, one was born in the late 19th century and the other in 1906, and one was of Czech origin, the other Canadien-Francais. Unexpectedly, it was my Czech grandmother who brought these to the family meals, and I have had only a vague sense of how to cook them. Now I am certain to get it right. Thank you for taking me back on a journey through my culinary childhood!
Very good recipe, and we'll explained. Doubled the measures, made about 45 Pommes dauphine. They freeze very well 👍
I made these for my final Practicum in culinary school. They were a hit! The experts RAVED over them and loved the story behind them. Thank you! Merci!
I just made these , never made choux pastry before, and OMG they are divine, thank you.
Seriously this is the best cooking channel.so real and authentic
I am glad i finally found your chanel, not because you REALLY EXPLAIN it very clearly step by step but also you add about the history behind that 🥰
Excellent. I haven't made these since cooking school in the early 90's, and now I'm going to soon (I haven't really cooked professionally in a couple decades). Think I'll switch them out for yorkshires at the next holiday prime rib. Love the way you slowly showed the choux consistency. You highlighted the right things in an understandable way.
yeah it’s a bit old school but it taste great so …🙂
i love your personality. you make me feel like i'm home in hawaii, the way your joke around and say cute sayings. :) love your recipes. so good.
Amazing how new kitchen equipment excites us!
I intend using a potato ricer.
Thank God! I bought 10 pounds of potatoes cause they are in special so I did not know what to do. I will make this today :)
Thank you for sharing your reciepe. I like the way you demos. The way, timing, the high/low heat and etc, you did state very clear. All beginner can follow step by step. Thank you
This looks wonderful! My first thought when I saw the texture of the inside was that it looked like Yorkshire pudding. I bet it would taste wonderful flavored with onion or with an onion gravy. Your enthusiasm for cooking and food in general is infectious! Thanks for sharing!
Great idea! I was thinking mushroom gravy.
My father, an army chef for nearly 30 years told me about this recipe 50 years ago when I was a small boy, it sounded fantastic, crunchy on the outside and soft inside. Now I’ll have a chance to make them myself after seeing this great recipe coming to life. Thanks Dad RIP.
My dad was Army too.
And a great cook.
I miss my dad too💓
Excellent video. I like that you showed us what we don't want to happen as well by letting it go over the cooking time.
You're a real boon to anyone who aspires to do traditional French cuisine . Merci Beaucoup
Excellent explanation of why the temperature needs to be at that level (should be Celsius) so that it cooks correctly without bursting with overcooking. Super!!
A timing bomb! You are soooo charming chef!!! Merci for your time and enthusiasm in teaching us! You are really appreciated! 🥰🙋♥️‼️
Your enthusiasm is so delightful!
I’m on my fifth day of a 7 day fast and I can’t stop watching your videos. I think potato doughnuts are the most amazing thing I’ve ever heard of. Wow. Ive always wanted to deep fry mashed. I think this is the way.
Spectacular description of the proper temperature of the oil for the desired result!
OMG I have been thinking of these for over 30 years. Had them at the famous Max Mercier’s Bistro in Salt Lake City. Merci Beaucoup. I can’t wait to try this recipe.🤗😋😍
An interesting variation in this is to bake that mixture in a muffin tray in the oven. Saw another chef do this. You don't get the crunch, but beautifully cooked Dauphine. I haven't done these at all, but shall try your way and the oven baked way. All in all, looks yumm!!
Many years ago there was a restaurant in a small nearby town that made Potato Puffs. They looked just like these, and people came from far and wide to eat there. Everyone had to get some potato puffs!! (Pommes Dauphine). (Trenton, IL; USA). I don't know if they were the same thing, but I know they had nutmeg and looked like these. They tasted wonderful!
Those look amazing. This is the first video I've ever seen of yours. It was in my list of suggestions... and I love Choux pastry and I love potatoes so I figured... yeah! I adore you. This is just perfection in a cooking video. You're very informative.
Thanks a lot an welcome to the channel 🙂👨🍳
I've only found your channel recently. I really love the way you don't waste one moment of my time and at the same time you give me all of the information I can possibly need. it's a really nice channel and I really appreciate your work.
Wow, so yummie. Thanks to the Dauphine for always late for his dinner. Tellement delicieux.
Perfect, going to try. And only just found this channel. What a fantastic tutor, I love your enthusiasm, accent, content, filming, skills, charisma. Love from across the channel.
You may not read this comment, but if you do just know that you put in a lot of effort into your recipe videos your channel is so good and genuine. Keep doing the great work love your channel and appreciate your recipes love you. ;) please do French lunch and dinner recipes
I love revisiting these older recipes…yummy
French cooking, you are a French boy, because I understand all what you say... Je suis Belge et parle français, comme vous je pense... J'adore les pommes dauphines, j'adore la béarnaise, il faut avouer que la cuisine made in France is very good. J'apprécie quand même la cuisine polonaise, avec peu, ils font du très bon, la cuisine chinoise et la cuisine de chez nous, la vraie, la traditionnelle, sans chichis. Merci pour ces conseils, en anglais ♥️♥️♥️♥️
I loved watching this and, even more, imagining the taste!
Brother i happened toeet some french people and found them to be absolutely amazing peple . Now during this pandemic i and all of my fellow indians pray for the wellbeing of the people of france and the rest of the world .
Btw you are amzing my friend
Tu en genie
Thank you! Living in America, I frequently hear people say disparaging things about the French. I suspected it was just American arrogance, and I seem to have been right! I don’t know any native French people personally, but through CZcams, I’ve seen quite a few, and they seem like really nice, cool people. Hoping to get my butt to France soon to meet them in person! 😃
one of the best resources on youtube! thank you so much for putting out these videos!
Simply beautiful. I take it that they go really well with aioli as well. Well done! 👏
Yes!
Luckily, I found this version with proper instruction for the oil temp.. I never knew this dish existed but now, its gonna manifest in my kitchen. Generally, these things happen after midnight ;) cant wait. Thanks!!
yeah temperature is important
This is now my favorite food. Crunchy outside and creamy inside. Amazing.
Made these a few times many years ago and they are well-beyond-delicious.
Happily inspired to indulge once again, thanks Stephane...nice history, too!
You bring joy and love to cooking; I am convince that all cook should do the same at all levels!
Fantastic!! Gorgeous. Very good teacher! Thank you so much 💓
I love how you always try to talk about the history of the dishes. Cannot wait until I get to visit France!!!
Yes it's great to hear a little bit about the dishes origin🙂
Yay~~ 😍😍 been waiting for this! 🤤🤤🤤 I will make it tomorrow 😊 thank you so much for the recipe Sir Stephan!
Love your demos. Lots of passion.
I might be wrong but I think the twice fried potato recipe you're referring to in your anecdote are Pommes Soufflé. You don't really fry the Pommes Dauphine twice. Either way I enjoy and am grateful for your thorough, fun approach to the classics of French cuisine. So many youtube chefs miss the details that enhance the dish to exquisite.
So glad i found this recipe. I haven’t seen these since i was waiting tables at Cafe de Paris in omaha jn the 70s! I can’t wait to serve these with Beef Bourguignon!
I have wanted a food mill for ages! Nice to see someone else get excited about a food mill!
HOW CAN ANYONE DISLIKE THIS?! ... by the way, thank you Chef!
Wow, that was refreshing and lovely to watch. Look forward to trying this
🙂👍
💗 I make eclairs with that dough without adding salt and comes out perfect thank you so much I love your shows and your French accent as wonderful don’t change it I like adding history to the dishes that you make thank you
I actually tried this recipe and it is Ah-mazing !!!
This is one great cooking channel. Love your craftsmanship!
Welcome back, Stephane. Love to see you cook.
hi robert nice to see you too around I haven’t heard from you in some time in the comments
@@FrenchCookingAcademy I'm here, my friend. You have almost 100,000 subscribers now. Can you believe it? Very proud of you.
Yeah it is pretty amazing 🙂🙂👨🍳 and there are still plenty of recipes to make it's great
Amazing! Thank you. Watching this at 2.20am.
I'm not sure I have the patience for this, but looks amazing, and always a pleasure to hear you talk about the cooking.
thanks this recipe is not that long to make but yeah it does take longer to make then just the mash but potatoes
Those look so delicious! Nutmeg is my favorite spice.
replace the potato with grated swiss and chopped ham, you get gougeres from the same choux paste,
bake them in the oven in a buttered muffin or brioche mold. Tastes very similar to quiche.
That sounds good!
I love it, this is my grandma recipe, thanks for sharing!!! 😘
Whatever you say nut job
I love nutmeg, it’s a very old spice and used a lot in the past.
I use nutmeg in my cheese mixture in lasagna, delicious.
I also use allspice, another old time spice, in place of cinnamon, so much better.
Ooooh, cut those open and put some butter inside, yum.
everything sounds fancier in your french accent..I could just have you speak for hours and not get bored ..oh and the food was great as well lol..
Excellent explanations. Thank you !
OH my goodness. Just found your channel and this looks absolutely awesome!!
I like the taste of French!!!
Thanks very much
GOD BLESS YOU!!!
This is the first video I watch from this channel. It’s very good ! Thank you for sharing.
Makes me so happy when the food is eaten
I'm thinking about making these and stuffing them with some very creamy gravy, so you can have both when you bite into them. Maybe a bechamel with a beef, herb and mushroom sauce. Think it would go great with steaks with creamy green peppercorn gravy. Wonderful video, as always. Thank you!
No, it probably wouldn't work. It's better to make a sauce, a mayonnaise in a bowl.
I like to use the water the potatoes were cooked in, instead of plain water add and, some grated gruyere cheese - fabulous! Good show!
真的很喜歡你的介紹和解說 食譜也很棒！一定要試試做的 ^^
Merci Stéphan la gastronomie =l’amour
OMG...i had to slap my hand over my mouth when I saw this...it looks so delicious...I'm crying
oh my GOSH...I have been seeking for a FRENCH FOOD CHANNEL so long ago. Thank u & I already subscribed. yeeeeeeeeeeeeaaaaaaaaaaaaaaaa
I love your channel, you show and explain everything so well and clearly! And it's super helpful that you always list your ingredients and give us notes on how to do it so that we can print it out and take to the kitchen! Thank you, please never leave!
Great recipe, easy to understand. Delicate steps are highlighted as they should.
I personnaly cook my pommes dauphine in a slightly hotter oil (175-180°C, around 350°F) and they come out alright. Well, I shape them a bit smaller, maybe it affects the cooking.
A couple tips I'd like to add:
_ If you want your pommes dauphine to be more regular, you can roll them in a bit of flour and shape them by hand in nice little balls before cooking them. Be careful not to add too much flour.
_ Deep-frying is the traditional way too cook pommes dauphines. But you can also bake them in a oven (just like choux pastries). The end result is different, but also great: less donuts-like, more like an in-between of duchess potatoes and choux pastries. That version is pretty popular here in France.
To bake pommes dauphine in a oven: Using a piping bag or a couple little spoons, shape them in little puffs on a baking sheet. You can glaze them with oil or a mix of egg yolk and water (not mandatory, but gives a nice color). Bake them at 180°C (355°F) for about 30 minutes.
Ton anglais est impeccable ! C'est plutôt cool pour un français !
For a supper-time meal, I'd make a pot of savoury/spicy mince to place in the middle of the table, and provide each diner with a bowl of these beauties. Everyone can then pick and eat at their leisure. (Alternatively, give everyone a ramekin of the mince, and leave a platter of the puffs in the middle). Definitely a clean-plate award there!
14:32 - "It's time...To Operate."
My new tagline.
Hi from 🇧🇧! I must try making Pommes Dauphine. I usually make savoury Choux pastry filled with a herby chicken, salmon or tuna paste.
Fabulous demonstration! I will love to make these.
Very nice! Tres bonne idee, je vais faire ca d'ici peu et surprendre ma famille qui n'ont jamais vu ce genre de patates. Merci pour la recette.
I wish I could Thumbs Up multiple times. Amazing.
Yum 😋 and so educational and you are gorgeous🥳I love your playful presentation .🙏🥰
Loved, that Yay I want to. Lordy, love potato puffs
Nice, I just made your recipe for Espagnole sauce and I think dipping these in that very flavorful sauce will be delish
I needed to find something special for a post-Christmas breakfast I'm hosting for a few friends and this is it. In the context that I'm going to use it in, this like a very posh hash brown :D Looking forward to making this in a couple of days time.
Made this today and turned out great, thanks for the recipe.
Outstanding, thank you. I’m looking forward to trying this one!