Amandines style potatoes with old-fashioned mustard

For: 6 people • Preparation : 30 minutes • Cooking : 45 + 2 minutes • Difficulty : easy

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Ingredients

• Water: 125 g
• Salt: 2 g
• Butter: 30 g
• Pommery® Old-fashioned mustard: 80 g
• Flour: 65 g
• Whole egg: 75 g (1.5 eggs)
• Firm-fleshed potatoes: 600 g

• Flour: 100 g
• Chopped almonds: 200 g
• Whole egg: 150 g (3 pcs)

Recipe process

• In a saucepan, put the water, salt, butter and old-fashioned mustard. Bring to a simmer then add the flour all at once.
• Mix well and dry in the pan and on the heat with a spatula. Pour into a mixing bowl.
• Add the beaten eggs and mix well.
• Wash the potatoes and place them on a bed of coarse salt in an ovenproof container. Cook at 200°C for 45 minutes.
• Prick to check if cooked. Cut the potatoes in half and scoop out the flesh.
• Pass through a vegetable mill.
• Collect 300g of potato pulp and dry over the heat with a spatula. Pour into the choux pastry.
• Mix everything together and put in a pastry bag. Make small piles of 15/20g then roll between your two hands.
• Roll each ball in a little flour. Shake off any excess.
• Roll each ball in the beaten egg. Remove the excess.
• Roll in chopped almonds. Remove excess.
• Leave to cool then fry at 180°C in a very hot fryer.