After years of thinking choux pastry was impossibly difficult to make, 2015 was the year I mastered it and thus was tempted to make it every day. These little party snacks are an adaptation of classic Pommes Dauphine which are mashed potato combined with choux pastry before being deep fried.

Even I thought that was too much so I simply tried baking them instead and preferred their light pillowy feel. They are an excellent canape in that they are easy and cheap to make, properly line your stomach and impress the hell out of everyone who thinks choux is tricky stuff. Toast me with your favourite tipple and enjoy them…

Originally published at the Brixton Blog…

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