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This isn’t just any potato recipe—it’s the legendary Pommes Dauphine, created by Fernand Point, the first chef to ever earn 3 Michelin stars. Today, we’re showing you how to make these crisp, fluffy, French potato puffs at home, using his original method.
We break down the full recipe step-by-step: from choux pastry to the perfect potato mix, shaping, frying, and finishing with duck fat and rosemary. If you’re looking to elevate your home cooking or understand what makes French culinary history so iconic, this is the recipe for you.


Pommes Dauphine “à la Point’ La Pyramide

900 g Mashed Potatoes, Peeled, Boiled, Riced While Hot
275 g Pâte à Choux
100 g Butter
4 Egg Yolks
480 ml Water
100 g Unsalted Butter
8 g Salt
3 g Sugar
280 g T55 Flour
200 g Eggs


Boil water, butter, sugar, and salt until the butter melts

Remove from heat and stir in flour until it forms a cohesive paste

Return to heat briefly to dry the mixture out until it releases from the pan

Transfer to a bowl and beat in the eggs gradually. Add enough eggs until a smooth V forms when you drop it off a maryse

Boil potatoes until tender, while warm rice or sieve the cooked potatoes until smooth

Mix in butter and egg yolks

Fold the choux into the mashed potatoes gently until fully incorporated

Pipe or spoon the mixture into walnut sized quenelles or balls on a tray using wet hands or a piping bag

Heat oil to 160°C

Fry for 5-6 minutes until puffed and golden

Drain on J Cloth and salt