Lucy Madden

Potato Choux Cases

Preparation info
    • Difficulty

      Medium

Appears in
The Potato Year: 300 Classic Recipes
The Potato Year

By Lucy Madden

Published 2015

  • About

It might seem strange that the addition of potato improves choux pastry but I believe it to be so. The pastry may not keep so long, though. Eaten at once, these little balls of pastry are exquisite.

Ingredients

  • 7 oz (200 g) potato, peeled, cooked and sieved
  • 5 oz (150

Method

Put the butter and water in a saucepan, melt the butter and bring to the boil. Add the sifted flour and beat until the mixture leaves the side of the pan.

If you have a food processor, simply put the mixture into the bowl, add the whole eggs one by one and then add the salt and potato. Process until the dough is very smooth. (At this stage it will come to no harm if left for a few hours