Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Show:
Worst Cooks in America
Churros with Dark Chocolate Coconut Ganache and Pineapple Rum Caramel
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- Level: Intermediate
- Total: 1 hr 5 min
- Active: 55 min
- Yield: 12 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 453
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 5 g
- Cholesterol
- 99 mg
- Sodium
- 73 mg
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 55 min
- Yield: 12 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 453
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 5 g
- Cholesterol
- 99 mg
- Sodium
- 73 mg
Ingredients
Pineapple Rum Caramel:
Coconut Chocolate Sauce:
Churros:
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Directions
Special equipment:
a pastry bag fitted with a large star tip; a deep-fry thermometer- For the pineapple rum caramel: Add the granulated sugar, pineapple juice and dark rum to a large saucepan. Turn on the heat to medium-low and cook for a few minutes, until the sugar fully dissolves. Continue to cook for 5 to 6 minutes until it starts to turn amber in color, then whisk in the butter a few cubes at a time, incorporating the butter fully before each addition. Carefully whisk in the heavy cream, then remove from the heat. Keep warm until serving.
- For the coconut chocolate sauce: Set up a double boiler over a pot of boiling water. Add the chocolate to the bowl and gently melt. Stir in the coconut cream and coconut extract and mix until fully incorporated and smooth. Keep warm until serving.
- For the churros: Add the butter, salt and 1 cup water to a small saucepan over medium heat. Cook a few minutes until the butter fully melts, then add the flour and whisk until the flour is fully incorporated into the butter. Switch to a wooden spoon and mix the dough vigorously over the heat until it pulls away from the sides of the pan and has a slightly sweaty sheen, 3 to 4 minutes.
- Transfer the dough to the bowl of an electric mixer and let cool for 2 to 3 minutes. Beat in the eggs on medium-low speed one at a time, fully incorporating each egg before adding the next. Place the dough in a pastry bag fitted with a large star tip.
- Add enough oil to a large, heavy-bottomed pot to measure 2 inches deep. Heat the oil until it registers 325 degrees F on a deep-fry thermometer.
- Cut 12 strips of parchment paper each measuring about 8-by-2 inches. Pipe the dough into 6-inch-long strips on each rectangle. In batches, carefully place the pieces of parchment paper into the hot oil, dough side facing down. The churro will release from the paper as it begins to cook. Carefully remove the paper from the oil with a pair of tongs and discard. Fry the churros, turning frequently, until golden brown and crispy on all sides, 4 to 5 minutes. Remove the churros from the oil and blot on a paper towel-lined plate for a second, then immediately roll the churros in the brown sugar.
- Dip half of the churros lengthwise in the caramel sauce. Sprinkle on the freeze-dried mango. Dip the remaining churros in the chocolate sauce and roll in the toasted coconut. Allow to set on a wire rack or lined sheet tray.
- Mix the crushed pineapple into the remaining caramel. Serve the churros alongside the chocolate and pineapple caramel dipping sauces.
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