1 Peel your potatoes then cut them lengthwise, cover with salted water, bring to a boil and cook for about twenty minutes (until your knife slides in without resistance).
2 Prepare your choux pastry (see recipe).
3 Preheat your oven to 150°C (300°F) (gas mark 5)
4 Drain your potatoes well then place them on a baking sheet in the oven for 5 minutes.
5 Pass them through the fine grid of your vegetable mill into a large mixing bowl
6 Then add your choux pastry and stir until everything is well combined.
7 Pour your hazelnut breadcrumbs onto a plate, then with a spoon make small balls of Dauphine potatoes and roll them in it and remove them (set them aside if you won't be using them right away).
8 Heat your oil well (175°C (345°F)) and plunge your potatoes in 5 by 5 until they puff up and take on color, then drain them with a skimmer onto absorbent paper.
Arrange them very hot on a nice serving plate with small skewers inserted in them and dusted with Espelette powder.
* You can prepare your choux pastry in advance, this will greatly facilitate the execution of this recipe.
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