Crispy French Potato Churros: Pommes de Terre Lorette Recipe

French Culinary Delight: Pommes de Terre Lorette

Pommes de Terre Lorette is a decadent French potato dish that combines the richness of buttery mashed potatoes with the fluffiness of choux pastry dough. The result is a crispy, golden-brown potato “churro” that’s perfect for sopping up the savory juices of a prime rib.

Special Equipment Required

To create this culinary masterpiece, you’ll need a few specialized tools: a deep-frying/candy thermometer, a large piping bag, and a 3/4-inch star or round piping tip.

The Recipe

Yield: 8 servings
Difficulty: Medium
Total Time: 1 hour 40 minutes

For the Potatoes:

  • 1 pound russet potatoes (about 2 medium)
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon unsalted butter, at room temperature
  • 3/4 teaspoon kosher salt, plus more for seasoning the water
  • 1/8 teaspoon freshly ground black pepper

For the Choux Pastry Dough:

  • 1/2 cup whole milk
  • 1/2 cup water
  • 2 tablespoons unsalted butter (1/4 stick)
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup all-purpose flour
  • 4 large eggs

To Fry the Potatoes:

  • 2 quarts vegetable oil
  • Kosher salt

Preparing the Potatoes

Heat your oven to 250°F and arrange a rack in the middle. Peel and chop the potatoes into 1-inch chunks, then place them in a medium saucepan. Cover the potatoes with cold water, season with salt, and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 12-15 minutes. Drain the potatoes, transfer them to a baking sheet, and spread them out in a single layer. Bake until the surface of the potatoes is dry to the touch, about 5 minutes.

Making the Choux Pastry Dough

Heat the milk, water, butter, salt, pepper, and nutmeg in a clean saucepan over medium-high heat until the butter has melted and the mixture has come to a boil. Remove the pan from the heat, add the flour, and stir until the flour is completely incorporated. Place the pan back over medium-low heat and continue to stir until the mixture forms a smooth ball, pulls away from the sides of the pan, and a thin film forms on the bottom of the pan, about 2 minutes. Transfer the mixture to a stand mixer fitted with a paddle attachment and let cool for 5 minutes. With the mixer on medium-low speed, add the eggs one at a time, letting each incorporate completely before adding the next. Continue beating until the mixture is smooth, sticky, and glossy, about 4-5 minutes total.

Frying the Potatoes

Keep the oven at 250°F and the rack in the middle. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it registers 350°F on a deep-frying/candy thermometer. Meanwhile, add the potato mixture to the choux mixture and mix on medium-low speed until just smooth and combined, about 1 minute. Transfer some of the mixture to a large piping bag fitted with a 3/4-inch star or round piping tip. When the oil is ready, pipe 8 (2-inch) lengths of the mixture into the oil, using a knife or kitchen shears to cut off each length of dough at the end of the piping tip. Fry, turning once, until golden brown all over, about 2 minutes total. Using a slotted spoon or spider skimmer, transfer the pommes de terre lorette to a wire rack set over a baking sheet, season with salt, and place in the oven to keep warm. Continue frying the mixture, making sure the oil returns to 350°F between batches and refilling the piping bag as needed. Serve immediately.

Author

Leave a Reply

Your email address will not be published. Required fields are marked *