Patates Douces Dauphine

* Exported from MasterCook *

PATATES DOUCES DAUPHINE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Masterchefs
Norleans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATE A CHOUX-----
2 c Water
1 c Butter
1 pn Salt
1 1/2 c Flour
6 lg Eggs
-----POTATOES-----
1 c Pate a choux **
1/2 lb Potatoes, sweet, sliced
1 d Nutmeg
Oil (for frying)

Pate a Choux:
ÿÿÿÿ
Boil water with butter and salt.

Add flour all at once and beat vigorously until
the dough pulls away from the sides of the pan and
forms a ball.

Off of the heat, beat in the eggs, one or two at
a time, until incorporated and smooth.

Sweet Potatoes:
ÿÿÿÿÿ

Cook the sweet potato slices in boiling salted
water until tender.

Mash with a spatula and fold into the choux
mixture.

Season with a dash of nutmeg.

Heat deep fat to 360 F.

Form the mixture into balls with two spoons
(dipping one spoon into the hot fat will facilitate
the forming process) and fry until golden brown.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Michel Marcais, Begue's Restaurant, New
Orleans



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