The other night we planned to make a fondue. But what to do in support?
few days before I found a recipe for potato croquettes. Ah bah voila, we will test this recipe. It will change the potato water or fried. And here it does not exist!
Nothing of complicated and more in the recipe. A base of potato, of course, and an addition of choux pastry and you're playing. You roll small balls of dough and voila, there's more than to put them in the frying several minutes.
we feasted. Even Tichou, which is not a big fan of potatoes but instead of pasta is regale! Except that it lacked salt, not because they had not put in the PDT and in the dough yet.
I give you the recipe for thirty dauphine potatoes:
- 500 g pdt
- 1 / 4 liter water
-
100g butter - 1 large pinch of salt
- 200 g flour
- 4 eggs
- Cooking oil
Cook pdt with water and make a puree. Put water to boil with the butter. Once boiling has put all the flour and mix off the heat. Add 1 to 1 egg, ouch, tough, tough! Pdt put into puree with puff pastry and form into balls while oil heats. Dip a few apples and brown runners. Sip on!
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