Celeriac Donuts

Potato Dauphine with Celeriac

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the choux pastry, warm the milk and water in a small saucepan. In a separate pan melt the butter. Add the flour, pinch of salt and sugar to the butter and mix together to form a roux

Step 2

Pour the milk and water into the roux and mix together until smooth and fully incorporated

Step 3

Cook the mixture over a low heat for 2-3 minutes, then remove from the stove

Step 4

Beat in both the eggs. Continue to beat for 2-3 minutes so the choux pastry has a nice sheen to it. Set aside until needed

Step 5

To make the Dauphine potatoes, cook the potatoes starting in cold salted water, then drain and mash. Cool. Melt the butter in a separate pan. Approx 20-25 min

Step 6

Celeriac mash. Bring to the boil and simmer for 15-20 minutes in slightly salted water. The chunks will be cooked when a knife easily slices through them

Step 7

Weigh out 300g of the mash (180g potato and 120g celeriac) into a bowl, then add the melted butter and the choux pastry. Mix everything together

Step 8

Use your hands to roll out approximately 15g balls and place them on a lightly floured tray. You will need to add flour to the mixture to get the desired rolling consistency

Step 9

Heat a pan 1/3 full of oil to 180°C

Step 10

Carefully place 10-12 balls at a time in the fryer and cook them for 1-2 minutes or until they are golden brown

Step 11

Place them on a tray lined with kitchen paper to absorb any excess oil and season them with a little salt