Churros Recipe With Freeze-Dried Raspberries
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30 minutes prep time
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20 minutes cook time
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Easy
Churros are long doughnuts popular in Spain and in the Spanish and Portuguese speaking worlds. It’s easy to see why they’ve become so popular – the deep-fried crispy choux-pastry in this Spanish churros recipe, dipped into a thick chocolate sauce, makes for the perfect indulgent breakfast or a fun dessert to share at any time of the day.
There’s no denying that fried pastry can be heavy, but in this churros recipe we roll the fried churros in a tart raspberry sugar coating made from freeze-dried raspberries which cuts through the richness. You can opt for grinding freeze-dried raspberries to make a powder, or simply use our pure raspberry powder to make things a little quicker. Paired with a dark chocolate dipping sauce and presented in individual mini wooden cones our Spanish churros with freeze-dried raspberries have something of a fairground, childish sense of fun about them!
Ingredients Serves: 6
- 250ml water
- 2 tbsp caster sugar
- 2 tbsp butter, in small pieces
- 1 tsp fine salt
- 150g plain flour, sifted
- 500ml sunflower oil for frying, Superfast thermapen thermometer
- 1 piping bag
- 1 star-shaped nozzle
For the freeze-dried raspberry sugar
- 2 tbsp freeze-dried raspberries or 1 tbsp raspberry powder
- 2 tbsp caster sugar
For the chocolate dipping sauce
- 75g dark couverture chocolate (70%)
- 100ml double cream
- 1 tbsp glucose or corn syrup
Presentation
- Mini wooden cones
- Canapé cone tray
Method
- Heat the butter, water, sugar and salt in a pan.
- When it comes to the boil remove the pan from the heat, add the sifted flour and stir quickly to combine.
- Return the pan to the heat over a very low flame, to dry the dough mixture until it starts to come away from the edges of the pan - this won’t take very long – 30 seconds to 1 minute.
- Place the nozzle into the base of a piping bag and fill with the dough.
- Heat the oil to 170°C using the thermapen thermometer and pipe short lengths of the dough into the oil, cutting them with scissors or a knife. Careful not to pipe too many in at once or they will stick together. Cook in the oil for a couple of minutes or until light brown and crispy - cooking time depends on size of the piped churros.
- Lift out with a slotted spoon to drain on absorbent paper. Grind the freeze-dried raspberries to a powder in a pestle and mortar (or just use raspberry powder) and mix with the sugar on a plate. Roll the churros in the raspberry sugar to coat.
- To make the chocolate dipping sauce, heat the double cream with the corn syrup. When it comes to the boil pour it over the chocolate and stir until you have a smooth, glossy sauce.
- Serve the chocolate in espresso cups and fill the mini wooden cones with the raspberry churros.
