Recipe Index

Ingredients

• 8 Maris Piper potatoes, peeled, for confit, plus 5 to 6 more, peeled and cubed, for roasting
• 8 rashers pancetta or thin streaky bacon
• 13 rosemary sprigs, divided
• Vegetable oil, for cooking and deep-frying
• (9 oz) clarified salted butter
• Chicken stock, to cover
• 7 garlic cloves, plus 1 whole garlic bulb
• 2 Maris Piper potatoes, peeled and cut into 1/2-inch chunks, for the dauphines
• 1 Tbsp salt, plus more to taste
• (about 2 Tbsp) unsalted butter, divided
• 2 Tbsp full-fat milk
• 1 Tbsp white sugar
• 2 1/2 Tbsp plain flour, plus extra for dusting
• 1 large egg
• 5 to 7 Tbsp chocolate spread
• (9 oz) caster sugar
• 2 egg whites
• (3/4 oz) Parmesan, finely grated
• Salt and freshly ground black pepper

Method

1. For the confit potatoes: place the 8 whole peeled potatoes in a pan with the clarified butter, chicken stock to just cover, 6 garlic cloves, and 10 rosemary sprigs. Simmer very gently for about 1 hour until completely tender. Drain, wrap each potato in a rasher of pancetta, and sear in a hot oiled pan until the pancetta is crisp.
2. For the roast potatoes: parboil the cubed potatoes in salted water for 8 minutes, drain, and rough up the edges. Roast in hot oil at 400°F with the garlic bulb and 3 rosemary sprigs for 40 to 45 minutes until crisp and golden. Shower with Parmesan and season.
3. For the Italian meringue: heat the caster sugar with 4 Tbsp water to 250°F. Whip the egg whites to soft peaks, pour in the syrup in a thin stream, and whip until stiff and glossy. Use half for the dauphines and reserve the rest for another use.
4. For the chocolate-filled dauphines: boil the chunked potatoes in salted water until tender, drain, and mash with ¾ oz butter, the milk, sugar, flour, and egg to a smooth, pipeable dough. Fold in about 1/2 recipe quantity of meringue to lighten it.
5. Pipe or spoon small balls of dough around a dab of chocolate spread, sealing the filling inside. Roll lightly in flour.
6. Deep-fry in oil heated to 350°F for 3 to 4 minutes until puffed and golden. Drain on paper, season all three preparations, and serve together.

Prep: 1 h · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data