Truffettesdudauphine Recipes
TRUFFETTES DU DAUPHINE
Number Of Ingredients 6
Steps:
- In a small mixer bowl at low speed beat chocolate and egg yolks until smooth. Add milk and liqueur and beat until smooth. At medium speed beat in butter, a few pieces at a time, until well blended. Cover and chill for 2 hours or longer.Shape candy into small ovals roll in cocoa. Store in a covered container in refrigerator or freezer.
Nutrition Facts : Nutritional Facts Serves
TRUFFETTES DU DAUPHINE
Make and share this Truffettes Du Dauphine recipe from Food.com.
Provided by skat5762
Categories Candy
Time 15m
Yield 24 truffles
Number Of Ingredients 6
Steps:
- Melt chocolate in double boiler; cool.
- Add egg yolks, and mix thoroughly.
- Add milk and liqueur; continue to blend.
- Add butter, a few bits at a time, stirring after each addition.
- Continue to beat until mixture is thoroughly blended.
- Cover and refrigerate 2 hours or longer, until mixture is firm.
- Shape into small ovals; roll in cocoa.
- Store in refrigerator or freezer.
DAUPHINE POTATOES
This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip.
Provided by Noo8820
Categories Potato
Time 45m
Yield 2-6 serving(s)
Number Of Ingredients 8
Steps:
- For the choux paste:.
- Bring the water, salt and butter to a boil in a saucepan.
- Remove from the heat.
- Add the flour and mix in with a wooden spoon.
- Return to a moderate heat and stir continuously until the mixture leaves the sides of the pan.
- Remove from the heat and allow to cool.
- Gradually add the beaten eggs, mixing well.
- Potato mixture:.
- Add the butter and egg yolk to the warm mashed potatoes; mix well.
- Season to taste.
- Mix the choux mixture and the potato mixture together, making sure they are well combined.
- Mould the mixture into cylinder shapes (or quenelle them using two spoons).
- Deep fry in hot oil (185 degrees C./365 degrees F.), until golden.
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