Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
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Worst Cooks in America
Churros with Pistachios, White Chocolate Amaretto Ganache and Salted Caramel
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- Level: Intermediate
- Total: 1 hr 20 min (includes cooling time)
- Active: 55 min
- Yield: 12 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 680
- Total Fat
- 43 g
- Saturated Fat
- 15 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 1 g
- Sugar
- 58 g
- Protein
- 6 g
- Cholesterol
- 76 mg
- Sodium
- 313 mg
In the world of desserts, churros are probably some of the quicker sweets you can make. The dough is fried until crisp and golden brown then rolled in sugar and served hot for a delicious snack. Work in batches so that you don’t crowd the churros while deep-frying them. For serving, I am offering you two of my favorite dipping sauces — a white chocolate amaretto ganache and a salted caramel. Dip as you please and enjoy.
- Level: Intermediate
- Total: 1 hr 20 min (includes cooling time)
- Active: 55 min
- Yield: 12 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 680
- Total Fat
- 43 g
- Saturated Fat
- 15 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 1 g
- Sugar
- 58 g
- Protein
- 6 g
- Cholesterol
- 76 mg
- Sodium
- 313 mg
Ingredients
Churros:
Salted Caramel:
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Directions
Special equipment:
a deep-fry thermometer; a piping bag fitted with a star tip- For the churros: Add enough vegetable oil to a large, heavy-bottom pot to measure about 2 inches deep and heat to 360 degrees F on a deep-fry thermometer.
- Add the butter, salt, 1 tablespoon sugar, scraped vanilla seeds with pod and 1 cup water to a medium saucepan and bring to a boil. Remove the vanilla pod and add the flour, then reduce the heat to medium and cook, stirring, until the mixture starts to form a ball and is smooth, 2 to 3 minutes. Transfer to a mixing bowl and let cool. Using an electric hand mixer, slowly beat in the eggs one at a time until smooth.
- Transfer the mixture to a piping bag fitted with a star tip. Cut out 12 strips of parchment paper each measuring about 8-by-2 inches. Pipe the dough into 6-inch-long strips on each rectangle.
- Working in batches, place the churros in the oil, dough-side down, and cook until golden brown, 3 to 4 minutes per side (remove the parchment with tongs). Drain the churros on paper towels and roll in the remaining 1 cup granulated sugar.
- For the salted caramel: Combine the granulated sugar, lemon juice and 1/4 cup water in a heavy-bottomed saucepan over medium-high heat. Cook for a few minutes until the sugar dissolves. Allow the mixture to come to a boil, then reduce the heat to medium and cook until the sugar turns a deep amber color, 4 to 5 minutes. Remove from the heat.
- Carefully pour in the heavy cream, stirring constantly, until fully incorporated. Stir in the butter until melted and smooth, then add 1 to 2 teaspoons flaky sea salt, depending on how salty you’d like it. Let the caramel cool for 5 minutes, then pour into a serving dish.
- For the white chocolate amaretto ganache: Heat the heavy cream in a pan over medium-low heat just until it begins to simmer. Place the white chocolate in a heatproof bowl and set over the pan of hot heavy cream to partially melt for a few minutes. Remove the cream from the heat and pour it over the partially melted white chocolate. Add the amaretto and almond extract and stir until the ganache is fully melted, smooth and shiny.
- To assemble, dip one end of each churro in the white chocolate ganache, then roll in the chopped pistachios. Serve the churros alongside the salted caramel and remaining white chocolate ganache.
