Dauphine Potatoes - cooking recipe

Ingredients

Choux
1/4 pint water
1 pinch salt
2 ounces butter or 2 ounces margarine
2 1/2 ounces strong flour
2 eggs, beaten
Potato Mixture
1 lb potato, cooked and mashed
1 ounce butter
1 egg yolk

Preparation

For the choux paste:
Bring the water, salt and butter to a boil in a saucepan.
Remove from the heat.
Add the flour and mix in with a wooden spoon.
Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
Remove from the heat and allow to cool.
Gradually add the beaten eggs, mixing well.
Potato mixture:
Add the butter and egg yolk to the warm mashed potatoes; mix well.
Season to taste.
Mix the choux mixture and the potato mixture together, making sure they are well combined.
Mould the mixture into cylinder shapes (or quenelle them using two spoons).
Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.