Churros are right up there tied for first as my favorite food in the world (with Corolla Pizza steak and cheese subs yum). Growing up I always had them in Disney World, but when I was diagnosed with celiac I knew I wouldn't be eating them in Frontierland anymore. Sooo I just had to make them myself! This wasn't my first attempt, but it was definitely the most successful. The recipe is quite labor intensive, but I promise it's worth it if you have a craving for churros! The chocolate sauce is delicious too and could be used for other things like ice cream topping, etc. It was fun to make - almost like making a potion or something wizard-y (which obviously was awesome because I am a huge nerd). Although it was great, honestly I think I would have preferred just straight dark chocolate - personal preference for sure, I've always liked pure chocolate better than mixed with spices and citrus.
Churros Recipe:
125 ml water
125 ml whole milk
110 g butter
pinch of salt
1 teaspoon sugar
1 1/4 cup dove's farm gluten free plain white flour
3 eggs
oil for frying (I used sunflower, but vegetable would work just as well)
cinnamon sugar for coating
Bring the water, milk, butter, salt and sugar to boil in a medium saucepan on the stove. Once it is boiling, add the flour in one go and stir until the mixture comes together into a ball. Transfer this mixture to a bowl and stir until most of the steam has escaped, then add the eggs one at a time mixing well after each. Prepare a plastic baggie by cutting a corner to about a half inch opening (or use a pastry bag). You can pipe the dough straight out of the corner, or use a piping tip (star shaped) to get the ridges on the churros. Transfer about 1/3 of the dough to your bag.
To heat the oil: Pour your oil into a large saucepan, about 3 inches deep. Heat on medium high heat until you think it is hot enough - to test it, put a 1-inch cube piece of bread in the oil, if it fries in about 1 minute, the oil is ready. Be careful to tend it the whole time you are frying and don't let it get too hot.
Cover a plate with cinnamon sugar, ready for rolling the churros once they come out of the oil. Pipe the dough into the hot oil, cutting with scissors at about 4 inches. Cook until golden brown. Remove with a slotted spoon and roll in cinnamon sugar. To keep them warm, you can put them on a tray in an oven preheated to about 70 C.
Chocolate Dipping Sauce:
500 ml heavy cream
200 ml whole milk
1/2 cup sugar
1 vanilla bean pod, split
1 star anise
1 cinnamon stick
zest of 1/2 an orange (or up to the whole thing, to taste)
3 slices fresh ginger
1 tablespoon instant coffee
3 tablespoons cocoa powder
6 egg yolks
135 g dark chocolate, chopped
In a medium saucepan, bring the cream, milk, sugar, vanilla bean, star anise, cinnamon stick, orange zest and ginger slices to a boil. After it boils, turn the heat off and let the mixture steep for 10 minutes. Return the pot to a boil, then whisk in the coffee and cocoa powder and turn the heat off. Separate the eggs and put the yolks in a large bowl. Slowly add the cream mixture to the egg, whisking constantly. Return the mixture to the saucepan on low and stir until it thickens slightly. Put the chopped chocolate in a large bowl and place a sieve over the bowl. Strain the cream mixture through the sieve into the chocolate and mix until the chocolate melts. Serve hot or cold, it's delicious either way!
No comments:
Post a Comment