This isn’t just any potato recipe—it’s the legendary Pommes Dauphine, created by Fernand Point, the first chef to ever earn 3 Michelin stars. Today, we’re showing you how to make these crisp, fluffy, French potato puffs at home, using his original method.
We break down the full recipe step-by-step: from choux pastry to the perfect potato mix, shaping, frying, and finishing with duck fat and rosemary. If you’re looking to elevate your home cooking or understand what makes French culinary history so iconic, this is the recipe for you.
Pommes Dauphine “à la Point’ La Pyramide
900 g Mashed Potatoes, Peeled, Boiled, Riced While Hot
275 g Pâte à Choux
100 g Butter
4 Egg Yolks
480 ml Water
100 g Unsalted Butter
8 g Salt
3 g Sugar
280 g T55 Flour
200 g Eggs
Boil water, butter, sugar, and salt until the butter melts
Remove from heat and stir in flour until it forms a cohesive paste
Return to heat briefly to dry the mixture out until it releases from the pan
Transfer to a bowl and beat in the eggs gradually. Add enough eggs until a smooth V forms when you drop it off a maryse
Boil potatoes until tender, while warm rice or sieve the cooked potatoes until smooth
Mix in butter and egg yolks
Fold the choux into the mashed potatoes gently until fully incorporated
Pipe or spoon the mixture into walnut sized quenelles or balls on a tray using wet hands or a piping bag
Heat oil to 160°C
Fry for 5-6 minutes until puffed and golden
Drain on J Cloth and salt
45 Comments
I love this and I learned a lot but the fact that they look like Tater Tots is hilarious. Just buy them frozen mate 😂
Agria are our standard supermarket potatoes in NZ. Cool to see them in your guys recipes so much 👍
"The man behind this dish might have been one of the first viral videos ever".
Jack, I'll be back in the UK in November, how do I buy you a drink? You've reignited my love for hospo
Anyone else immediately recoil at the sight of the corner of the page being turned like that? Sacrilege!
Now that needs some ketchup
I think only a chef would appreciate the amount of love, care and work that goes in to making really good food! All the rest has to be made to pay!
Of course the damn tator tot was invented by a fat Frenchman who was a fabulous chef. I knew the tator tot was always a pristine potato! It really elevates the tator tot casserole to new heights!
You both shouldnt forget to make your Best of Fallow Recipes Book one Day ^^
Thank you for showing us your good Work. You are not one of these well groomed Chefs in the TV. We can see you do work for real.
A boat builder friend of mine once said, "there's no such thing as a five-minute job." He was right!
The good ol' tater-tot, it's really a cork! I don't think Canada knew! Nice crunch! 🎵 ✨
They be looking like a tater tot and it looks delicious 😂😂🤙🏻
Literally just buy frozen tater tots or "hashbrowns bites" as they call them in the UK.
Would todays top chefs get michelin stars back in 1931? And would the top chefs of 1931 get michelin stars today?
The butter didnt kill him the champagne did
Ive been a sub since 40k. You guys are killing it.
Love your kitchen Chef.
I used the same method for Parisian gnocchi
3 Michelin Star tater tots.
Now there known as tater tots
Thermomix please lol
Fried gnocchi . Looks great.
nice tatter totts
Can I see your take on a classic French onion soup or potato soup or a combination cause to me its mid summer and that is what I would like to practice for the cold months
Ive watched a few of your videos by now… And I think its time to subscribe, really appreciate the touch of history and that you show where you get the recipes/inspiration from (in this case, the cookbook, that I have now ordered).
So that man was from the midwest and invented tatter tots?
I hope you know you're creating a army of mini michellin home star chefs with this content.
I need to try them – what could you eat them with? A braised dish with dark gravy?
You committed a crime folding over the top corner of that page … of that book!!!!
Where I'm from, Yorkshire (unlike you, you filthy red rose) if something "bangs" it absolutely stinks 😂
drank champagne for breakfast lol sounds like a Chef
Cipe
I actually wrote that book. Not money ppl know that.
Thank you 😋🤗❤
Fried gnocchi, yes please
basically extremely bougie gnocchi?
That looks like the chef from Ratatouille
3 star tater tots
Tots.
Awesome video as usual, tried this, absolutely delicious. We're trying to find the best pie on the Gold Coast, Australia. https://www.youtube.com/watch?v=8V6Nim9EtOU
bruv,i would love to subscribe.Your accent though,makes,it impossible.ENGLISH PLEASE! 😉
Is it wierd that I want to use them in a hotdish
It's a really fancy potato gem
fancy tater tots