We'd eaten this recipe for 40 years at my folks' before we discovered the "proper" name for them is "Pommes Dauphine", and they were quite popular in Eastern Europe too.
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1/4 pint 145mL of water
3 eggs (1 yolk and 2 whole eggs)
2.5 oz (71g) of plain "all purpose" flour.
3 oz (85g) of butter (1 oz and 2oz)















































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Bon appétit !
Merci Beaucoup pour votre assistance.
Steve
L
I wonder how they'd work with a little grated cheddar & crumbled bacon added in....
Have a good Christmas.
Steve