Pommes de Terre Lorette is a French potato dish made by combining eggy choux pastry dough with buttery mashed potatoes. The mixture is piped into hot oil and fried so that it puffs up and turns into fluffy, crispy potato “churros,” perfect for sopping up the jus from a prime rib.
This dish was featured as part of our Epic Christmas Feast: Lost Recipes from the Grand Hotels.
For the choux pastry dough:
To fry the potatoes: