Recipe - Patates Douces Dauphine

PATE A CHOUX
2 cup Water
1 cup Butter
1 pn Salt
1 One half cup Flour
6 lg Eggs

POTATOES
1 cup Pate a choux **
One half pound Potatoes, sweet, cut or sliced up
1 ds Nutmeg
Oil (for frying)

Pate a Choux: =============

Boil water with butter and salt.

Add flour all at once and beat vigorously until the dough pulls away
from the sides of the pan and forms a ball.

Off of the heat, beat in the eggs, one or two at a time, until
incorporated and smooth.

Sweet Potatoes: ===============

Cook the sweet potato slices in boiling salted water until tender.

Mash with a spatula and fold into the choux mixture.

Season with a dash of nutmeg.

Heat deep fat to 360 F.

Form the mixture into balls with two spoons (dipping one spoon into
the hot fat will facilitate the forming process) and fry until golden
brown.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Michel Marcais, Begue's Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini