Original recipe from Top Chef competitor Xavier Lacaze Come watch this recipe being made at during our Best of Briggs special event where chef Lacaze will himself be doing the demonstration! Click here for more info or to register

Serves 10 people Part 1: 250ml        Water 125g          unsalted butter 1/2 tsp       salt 150g          All Purpose Flour 5               whole eggs

Part 2: 800g          Yukon potatoes 3                  egg yolks 80g             grated Asiago cheese TT               Salt, Pepper

Aioli 250g          mayonnaise 60g            Garlic cloves 100g          Pomace oil (regular olive oil) 30g            Dijon mustard

Part 1

1. Bring the water, butter and salt to a boil in a saucepot.
2. Once the butter is fully melted, turn the heat on low and add the flour previously sifted.
3. Cook until the dough doesn't stick to the bottom of the pot (approx. 2minutes)
4. Transfer the dough into a mixer with a paddle attachment. Mix on medium speed and add the eggs, one at a time.
5. Weigh 600g (for one recipe) of that batter and set aside in a mixing bowl.

 Part 2

1. Cook the potatoes in water and press them through a ricer or strainer.
2. Mix it to the first dough base.
3. Add the egg yolks, grated cheese, salt and pepper.
4. Mix with a spatula until smooth.
5. Using a small ice cream scoop or spoon, fry little balls of the dough at 350degrees for 3minutes.
6. Pull them out of the fryer and season right away.
7. Serve with the garlic aioli on the side.

For the Aioli

1. Cook the garlic and Pomace oil in a small frying pan on low heat until soft and brown.
2. Puree it in a food processor with the Dijon and gently fold the mayonnaise in.
3. Set aside until needed.