Pommes de Terre Lorette (potato choux pastry)

Pommes de Terre Lorette is a French potato dish made by combining eggy choux pastry dough with buttery mashed potatoes. The mixture is piped into hot oil and fried so that it puffs up and turns into fluffy, crispy potato “churros,” perfect for sopping up the jus from a prime rib.

INGREDIENTS 

For the potatoes:

1 pound russet potatoes (about 2 medium)

1 large egg

1 large egg yolk

1 tablespoon unsalted butter, at room temperature

3/4 teaspoon  salt, plus more for seasoning the water

1/8 teaspoon freshly ground black pepper

For the choux pastry dough:

1/2 cup whole milk

1/2 cup water

2 tablespoons unsalted butter (1/4 stick)

3/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

1 cup all-purpose flour

4 large eggs

To fry the potatoes:

 vegetable oil for frying

 salt (optional)

For Potatoes:

1:    Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15            minutes; drain. and mash them

2:    mix salt pepper , egg, egg yolk,butter and mixed in mash potatoes

3:    keep it at the side

For the choux pastry dough:

1. 1Heat the milk, water, butter, salt, pepper, and nutmeg in the clean saucepan over medium-high heat until the butter has melted and the mixture has come to a boil.
2. 2Remove the pan from the heat, add the flour, and stir with a wooden spoon until the flour is completely incorporated and the mixture forms a rough, shaggy dough, about 30 seconds. 
3. Place the pan back over medium-low heat and continue to stir until the mixture forms a smooth ball, pulls away from the sides of the pan, and a thin film forms on the bottom of the pan, about 2 minutes
4. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and let cool for 5 minutes.
5. 3With the mixer on medium-low speed, add the eggs 1 at a time, letting each incorporate completely and beating until the mixture is completely smooth before adding the next. Continue beating until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total, scraping down the paddle and bowl as needed.
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7. Scrape down the sides of the bowl and leave the choux mixture in the stand mixer bowl.
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To fry the potatoes:

For Oven:

1. 1Keep the oven at 250°F and the rack in the middle. Set a wire rack over a baking sheet; set aside.



1. For Frying:



1. 2Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it registers 350°F on a deep-frying/candy thermometer.

1. For Both Oven and Frying:








1. 3Meanwhile, add the potato mixture to the choux mixture and mix on medium-low speed until just smooth and combined, about 1 minute. Transfer some of the mixture to a large piping bag fitted with a 3/4-inch star or round piping tip; set aside.
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4. 4When the oil is ready, pipe 8 (2-inch) lengths of the mixture into the oil, using a knife or kitchen shears to cut off each length of dough at the end of the piping tip.
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7. Fry, turning once, until golden brown all over, about 2 minutes total. Using a slotted spoon or spider skimmer, transfer the pommes de terre lorette to the rack on the baking sheet, season with salt, and place in the oven to keep warm.
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