4 weeks ago
7
Prep time: 30 minutes
Cook time: 45 minutes
Serves 4.
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Ingredients
Whipped cream, to serve
Liqueur & Chocolate Sauce
100ml thickened cream
100ml milk
200g milk chocolate, chopped
125ml whiskey
3 tbs golden syrup
½ tsp vanilla extract
Caramel sauce
130g brown sugar
125g butter
300ml thickened cream
¼ tsp salt
Pistachio mascarpone cream
100g shelled pistachios, toasted
300ml thickened cream
2 tbs icing sugar
Churros
250ml milk
70g butter
¼ tsp salt
150g plain flour
3 eggs, lightly beaten
Vegetable oil, for deep frying
cinnamon sugar, for rolling
Method
1. To make chocolate sauce, heat cream and milk in a saucepan until hot. Remove from heat and add remaining ingredients. Whisk until smooth and combined.
2. To make caramel sauce, stir sugar and butter in a medium saucepan over medium heat until melted and combined. Whisk in cream and salt. Bring to a boil. Simmer for 10 minutes or until thickend.
3. To make pistachio mascarpone, process pistachios to form fine crumbs. Whisk mascarpone and icing sugar until light and fluffy. Fold in pistachios.
4. To make churros, bring milk, butter and salt to a simmer in a small saucepan over medium heat. Add flour and whisk until well combined.
5. Remove from heat and cool slightly. Whisk in eggs to form a smooth batter. Spoon into a piping bag fitted with a large star-shaped nozzle.
6. Working in batches, pipe 10cm spirals of batter into hot oil, using scissors to cut off lengths. Fry for 3 minutes or until golden and crisp. Remove with a slotted spoon and drain on absorbent paper. Roll in sugar.
7. Serve churros with chocolate and caramel sauces and whipped cream.
English (US) ·