with Calvados-Dijon Sauce
2 pounds russet potatoes
1 batch pâte à choux, recipe follows
Canola or vegetable oil, for deep-frying
Kosher salt, for garnish
Calvados-Dijon Sauce, recipe follows
Bake potatoes at 375° until soft, about an hour. Halve them lengthwise and scoop potato out of shells with a spoon, reserving shells for another use. Force potato through a food mill into a bowl. Add potatoes to pâte à choux dough; beat mixture until well combined.
Pour oil into a heavy-bottom, medium pot, about 4-inches deep; heat to 350°.
Scoop dough with small ice cream scoop and carefully drop into hot oil. Fry in small batches, turning occasionally with a slotted spoon, until they are crisp, golden, and cooked through, about 3 minutes. Transfer to paper towel-lined tray and sprinkle with salt. Serve warm with dipping sauce.
1 cup water
1 1/2 ounces unsalted butter
1 cup sifted flour
Pinch of kosher salt
In medium pot over medium-high heat bring water, butter and salt to a full rolling boil, so that the fat is dispersed throughout the liquid.
Using a heavy wooden spoon, stir flour into liquid. Cook, stirring constantly and breaking up lumps by pressing them against side of pan with back of spoon, until mixture comes away from sides of pan, about 2-3 minutes.
Transfer dough to bowl of standing mixer fitted with paddle; let cool slightly. On low speed, mix in eggs, one at a time, incorporating each before adding the next.
3/4 cup Dijon mustard
1/4 cup honey
1 Tbs apple juice
Calvados, to taste
Whisk ingredients together.