Pate a Choux Riche
(for Pommes Dauphine)

Serving Size: 1

  1. Bring the water, salt and butter to a boil.
  2. As soon as it boils, dump in the flour and stir hard, using a wooden spoon, until it is a uniform mass.
  3. Remove from the fire, adding one egg at a time until it is completely absorbed. If it is to be held any amount of time, cover with oiled paper or saran. Total weight of the mix = 24 oz, enough for 4 lbs of Pomme Duchess.

Notes: This is a rich variant for the kitchen, as it browns too well for the bakeshop

All About Potatoes


Steve's #14 Recipes:

French Fried Potatoes
Pommes Duchesse
Pommes Dauphine
Lorette Pate a Choux

©1996, Steve K. Holzinger. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007