Churros with Pork Crackling Recipe

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.

Find more Mexican-inspired recipes here.


Ingredients for Churros: Serves: 12


How to make Churros

  1. 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.
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. Transfer the discs to the freezer in a flat layer to set firmly. 
  7. 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. 
  8. 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.
  9. 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. 
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