GLUTEN FREE CHURROS WITH HAZELNUT CREAM

I’m sorry to all of you who are on January health kicks, but I had these over the Christmas period and they were too good not to share!  I watched and drooled through the making of churros on The Great British Bake Off last autumn, googling almost immediately where I could buy churros to cook at home, but sadly I was left disappointed. The faff of having to make my own churros and deep fry them didn’t appeal to me, so I couldn’t have been more happier when my sister Faye announced she would be making homemade churros as a dessert to follow on from our Mexican feast on new years eve.

My sister Faye has been a coeliac for over 10 years now so our churros were gluten free but still tasted absolutely amazing, but feel free to replace with gluten flour.

Ingredients | makes 24

240ml milk
60g unsalted butter, chopped
Pinch of salt
190g Gluten free self raising flour
1tsp xanthan gum
4 eggs
50g granulated sugar
Oil, for frying

For the chocolate sauce:
100g macabella crunch chocolate spread
100g crème fraîche

  1. To make the churros add the milk, butter and salt to a large saucepan on a medium heat until the butter is melted and the mixture begins to boil.
  2. Remove the pan from the heat, add the flour and stir vigorously. Return the pan to the heat and continue to stir  for 3 minutes until the mixture begins to pull away from the sides of the pan and comes together in a ball. Remove from the heat and allow the mixture to cool.
  3. Transfer half the dough to food processor and pour the beaten eggs on top and then add the remaining dough. Pulse until the mixture is smooth then leave to cool.
  4. While the dough is cooling, pour 2 inches of frying oil in a heavy-bottom pan with high sides and heat the oil over medium heat until the temperature of the oil reaches 350°F. Transfer the dough into a pastry bag fitted with a large star tip. Pipe out about 3 strips of dough, 3 to 4 inches long, into the hot oil. Fry for about 2 minutes, gently flip over the churros, and fry for another 2 minutes or until golden brown and firm.
  5. Remove from the oil to a paper towel-lined plate, allow to cool briefly before tossing the hot churros in sugar. Repeat with the remaining dough.
  6. Once the churros are ready, make the chocolate sauce. Simply mix the chocolate spread and crème fraîche together.

Recipe credit: http://glutenfreeonashoestring.com/gluten-free-churros-recipe/

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