Fries Jackson + Fries Dauphin

For the production of French fries jackson thick potatoes are cooked with the skin in salted water. Then cut off a lid and hollow out the lid and the potato with a spoon.

The potato mass is now pressed through the mash press, mixed with a little bit of butter, egg, smoked meat and steamed onion cubes, as well as chives or parsley. Season the filling with salt and nutmeg.

Then, using a piping bag with a star nozzle, squirt the quantity into the hollowed shells, sprinkle with the grated cheese and bake in the oven.

Important to note: The operations should be carried out as quickly as possible so that the quantity does not cool down and therefore cannot be pressed.

French fries dauphin

This type of potato must be prepared in detail according to the recipe, so that the ratio choux pastry / potato mass is correct. Otherwise, the potatoes could burst open in the deep fryer and become full of fat.

The potatoes are cooked in salted water. In the meantime, put the water on, add the butter, salt and nutmeg, and after boiling, add all the flour on the spot. Using a wooden spoon, the entire quantity is now quickly mixed in the saucepan until a compact lump is formed and a coating is formed on the bottom of the saucepan: the quantity is “burned off”. Then, one by one, stir the eggs into the mixture with the stirring spoon.

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