2 pounds Duchesse Potatoes
20 ounces pâte à choux
Yield: 3 pounds
1. Combine the Duchesse Potatoes with the Pâte à Choux while both mixtures are still warm.
2. Pipe the mixture into the desired shapes on pieces of parchment paper. Chill until ready to cook. At service, deep-fry the potatoes until golden brown, using the swimming method.
20 ounces pâte à choux
Yield: 3 pounds
1. Combine the Duchesse Potatoes with the Pâte à Choux while both mixtures are still warm.
2. Pipe the mixture into the desired shapes on pieces of parchment paper. Chill until ready to cook. At service, deep-fry the potatoes until golden brown, using the swimming method.
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