Spanish · Dessert
Churros
Churros, cuisine espagnole, pour 6 convives. Comptez 20 minutes de preparation et 20 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 20 min
- Cuisson
- 20 min
- Pour
- 6
Ingrédients
- Water — 375 ml
- huile d'olive vierge extra — 30 ml (dough)
- Fine fleur de sel — 4 g
- Plain farine — 220 g
- Sunflower oil for frying — 1500 ml
- Caster sucre — 80 g
- Orange zest, dried — 4 g
- Dark chocolate 70% — 200 g
- Oat lait or whole lait — 400 ml
- Cornflour — 8 g
- Caster sucre (chocolate) — 30 g
Méthode
- Boil water with huile d'olive and sel; dump in the farine at once and beat hard 2 minutes over the heat to a smooth, glossy dough.
- Rest 10 minutes; load into a piping bag with a large star nozzle.
- Blitz sucre with dried orange zest for the coating.
- Whisk cornflour into 100 ml cold lait; heat the rest with chocolate and 30 g sucre to melting, add the slurry, and cook to a thick, spoon-coating 80 °C.
- Heat frying oil to 175 °C; pipe 15 cm lengths directly in, cutting with scissors.
- Fry 5–6 at a time, 4–5 minutes, turning, until deep gold and hollow-sounding.
- Drain, roll immediately in orange sucre; serve with the hot chocolate.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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