Santiago Lastra's churro spirals are dusted with a generous mixture of brown sugar and smoky ancho chilli powder, then topped with a disc of mezcal-infused semi-frozen chocolate ganache.
The dish is finished with a sprinkling of crunchy pork crackling, for the ultimate sweet and salty dessert.
Extracted from Open Kitchen by Great British Chefs (Clearview Books, £25).
All Photography by Andrew Hayes-Watkins.
Ingredients for Churros:
How to make Churros
- Dough: Bring 250g water, butter, 2g fine salt and sugar to the boil in a pan. Add the flour and cook out for 5 minutes, making sure it’s completely incorporated.
- Transfer the dough to a bowl and use an electric whisk or stand mixer to beat the dough at medium speed for 5 minutes. Check the temperature of the dough, and, once it’s below 40°C, add the egg and continue mixing for 5 minutes on medium.
- Transfer to a piping bag and refrigerate until cool. Once cool, pipe the cold mix into 12cm diameter flat spirals, about 30g of mixture per spiral. Freeze until solid.
- Chocolate: While the churros freeze, make the chocolate. Bring the milk and cream to 70°C, then whisk in the egg. Bring the mixture up to 82°C, stirring frequently. Add the chocolate and mezcal and mix well.
- Pour the mixture out onto a tray – it should be about 2mm thick. Use an offset spatula to help spread it out evenly. Allow to set, then cut into discs with the 7cm cutter.
- Transfer the discs to the freezer in a flat layer to set firmly.
- To serve: Heat a few centimetres of oil to 190°C in a high-sided saucepan. Fry the frozen churros until golden brown, then drain on paper towels.
- Mix the ancho chilli powder and brown sugar in a mixing bowl, then transfer to the tray. Add the churros to the chilli sugar, and toss to completely cover.
- Transfer the churros to a plate and top each one with a chocolate disc. Use a blow torch to slightly melt the chocolate, then top it with a sprinkling of pork crackling.