Paradise Churros

It’s that time of the week again, the Great British Bake Off is on and we are teaming up with the amazing company, Nothing But, to create our own Great British Bake Off showstopper. You will be able to see our creations and the other star bakers on Nothing But’s Instagram and blog.

We wanted to push out the boat with Nothing But and show you how many incredible ways you can use these snacks, they’re not for just opening the bag and simply snacking. Prepare for your taste buds to be blown. The past two creations can be seen here, Apple & Fig Monkey Bread & Banana Split Cupcakes.

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Nothing But are freeze dried snacks that are incredibly healthy for you and contain nothing but goodness. They contain 1 of your 5 a day, NO ADDED FAT, SUGAR, SALT OR COLOURINGS.. that has to be in caps because that is amazing.  Once you taste these desirable treats you’ll be surprised that they are just that, A-MAZ-ING.  Over here you can check out all their fruity and veg flavours.

Well, summer seems to have returned and with this in mind and thinking about the batter challenge next week, we have decided to use the Pineapple and Grape Nothing But snacks to create a fruity Churros.  Traditionally served with hot chocolate sauce we have put our own spin on this classic.  The Churros once cooked are either rolled in a grape sugar or a pineapple sugar we made using the Nothing But freeze dried snacks.  We really liked the result so instead of a chocolate dipping sauce we created a fresh pineapple and grape sauce incorporating all the freeze dried snack too.  We love the end result and hope you do too!

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Ingredients –

The Dipping Sauce

  • 1 medium pineapple
  • 1/2 punnet of green grapes
  • 1 tbsp lemon juice
  • 1 duck eggs, plus 1 extra yolk
  • 75g caster sugar
  • 60g unsalted butter
  • 1.5 tbsp double cream, fully chilled
  • 1 packet nothing but pineapple & grape

The Churros

  • 130g almond meal
  • 245g plain flour
  • 400ml water
  • 240ml whole milk / almond milk
  • 1/4 tsp himalayan salt
  • 30g unsalted butter
  • 2 tsp vanilla bean
  • 1 drop almond extract
  • 3 tbsp almond oil

The Finish

  • 2 packets of nothing but pineapple & grape
  • 50g caster sugar

Instructions

  1. First let’s make the pineapple and grape dipping sauce. Core and slice the pineapple and place this into a food processor along with the grape and lemon juice and the nothing but snack.  Blend on high until smooth.
  2. Place this fruity concoction into a metal bowl. Add the whole egg and the separate egg yolk with the sugar also.  Place this bowl over a pan of boiling water,  a ban-marie.  Keep whisking until the mixture just coats the back of the spoon.  You can tell if it is ready by placing the spoon in the mixture and slide your finger down the spoon and the mixture should stay put.  Do not allow this mixture to get hot let alone boiling.
  3. Lift the bowl off the pan and stir in the butter. Once the butter is mixed well place the curd into a clean heatproof bowl.  Place cling-film over the bowl making sure it touches the curd, to prevent a skin from forming.  Chill for at least 2 hours.
  4. Using a whisk, whip the cream until it reaches soft peaks and then gently fold into the chilled fruit curd. Transfer into a nicer looking bowl – as you’ll serve in this. Keep in fridge until 5 minutes before.
  5. Now lets make the churros.  Put the water, milk, salt, butter, vanilla, almond extract, and almond oil into a large pan.  Put the heat to low and stir gently with a flexible spatula.  Bring to the boil once the items that can melt have melted. Tip in the almond meal and plain flour.
  6. Beat with strength over a low heat once again for a few minutes until the batter / dough is glossy and smooth and leaves the pan with no residue.
  7. Remove from pan from the heat and allow it to cool enough, so its ok to handle.
  8. Fit a piping bag with a star tip and fill the piping bag with the dough. Pipe the dough onto baking paper in teardrop ropes, approx. 14cm. Allow to chill for 15 minutes.
  9. Meanwhile, heat your deep fat fryer to 190C.
  10. Blend the freeze dried pineapple until it resembles a fine dust. Then do the same to the grape. Make sure you put them in different bowls.  Add 25g caster sugar to each of the fruit dust and mix until combined.
  11. Carefully peel a churro off the baking paper and lower into the oil. Fry for 3-4 minutes until it is a lovely golden brown. Remove from the fryer and drain as much as you can, using a slotted spoon. Now roll in one of the fruity sugars. This is your test run so work out the perfect time and start cooking in batches of three.
  12. Arrange the churros on a large serving platter and scatter some chopped freezer dried snacks on them, serve with the curd.

You could also really up this snack and fill the churros with the fruit curd. Oh my.. it is so good! All you have to is once you’ve rolled them into the sugar allow them to cool a little a push the middle out using a small holed straw. Now place the curd in a piping bag, and snip of the end and squeeze the curd in the middle.

– Deborah & Charlotte x

2 thoughts on “Paradise Churros

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