Go to the Recipe: Pommes Dauphine
In the “make the choux dough” section, I believe you forgot to mention the bread flour in the list of ingredients for that step.
Thanks for the heads up!
Hello. I’ve been thinking about Accras lately, and an idea was to use choux dough instead of the usual procedure like in pomme dauphine and maybe add a tiny bit of baking powder. Have you come across something similar ? Would it be possible to just replace the potatoes with the desalted/rehydrated Cod?
Thank you
Was microwaving ever considered for the potatoes? I've used that successfully for gnocchi. It's quicker than steaming, and adds zero water.
100%, microwaving is a great strategy here—provided you make sure the potatoes are sized appropriately and you cook them evenly. I briefly considered microwaving, but was happy with the timing and results from steaming, so didn't pursue this testing road further.
If we were really optimizing this recipe, I'd be curious to do a side-by-side to confirm a textural/timing advantage. But yes, awesome suggestion.
I have never made Accras, but from what I'm reading, I don't see why you couldn't mix some salt cod into choux dough. Cooked potato brings starch and fiber into the mix, as well as some browning enhancement when fried. I don't think you could get away with the same ratio (340g choux:300g potato) of salt cod:choux as written in this recipe—assuming you wanted an airy, light fried texture. I would start at roughly 340:110, see how you like the texture and flavor, and adjust from there.
The baking powder is a bit of a wild card here. I think if it's properly incorporated and hydrated, then it could lend additional leavening to the mixture, but the expansion might be a bit unpredictable. I would start with 5-8g of baking powder to observe any effect, then adjust from there.
Hope this helps!
Thank you very much
it doesnt puff up.. tried 4 times...
