Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Potatoes
Choux pastry
Shape into balls
Deep-fry
Truffle dip
How it's done
Potatoes
Peel the potatoes, cut into approx. 3 cm pieces, cook (uncovered) in salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Pass the potatoes through a food mill, season.
Choux pastry
Bring the water, butter and salt to the boil in a pan, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 5 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat.
Beat the eggs, gradually mix in using the whisk on a mixer; the dough should be soft but not runny. Mix the choux pastry thoroughly into the potato mixture.
Shape into balls
Pour the oil into a small dish. Brush a sheet of baking paper with a little oil. Dip two tablespoons in the oil, shape the dough into balls, transfer to the baking paper.
Deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 170 °C. Slide the balls into the oil using a slotted spoon, fry for approx. 5 mins. until golden brown, turning occasionally. Remove, drain on paper towels.
Truffle dip
Mix the crème fraîche with all the other ingredients, serve with the potatoes.
| Serve with: | Grilled or roast meat |
|---|
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