Monday, 30 May 2016

Churros with Salted Caramel Sauce


It didn’t come to my mind to do Churros until I saw my friend, Cecilia Yap posted her Churros on FB.  Deep fried dough rolled in with sugar and ground cinnamon then dipped it with caramel sauce.  Eat it when they are hot. Ooo…  I was attracted to her Churros!   2 weeks ago, I’m so glad to have her come over and made Churros with me.
The last time I had Churros was like a decade ago at one of the theme park in California.  To be honest, I don’t really remember my first encounter with this dessert.  My 2 boys were very young then.  But I do remember they enjoyed eating it with the chocolate sauce.

My family liked it so much that I made it again.  As I don’t have large star piping tip, I used a smaller one and pipe the dough into flower. 
 Also, instead of frying it, I baked it.  The outcome was equally good, which is crispy on the outside, warm and fluffy on the inside.

From now on, how could I ever forgotten about Churros!

Happy Baking!

1 cup          Water
½ cup       Butter or vegetable oil
1 tbsp        Sugar
1 tsp           Salt
1 cup          Flour
1 tsp           Baking powder
1                 Egg
1 tsp           Vanilla extract
1 cup          Sugar
1 tbsp        Cinnamon powder

(1)Head up water, butter, sugar and salt until just about boil.  Lower the temperature.

(2)Add flour and baking powder.

(3)Remove from the heat and stir continuously until it forms a ball shaped dough.

(4)Add egg and vanilla extract.

(5)Continue to mix until it becomes soft mixture that is not sticky when touched.

(6)Then fill the dough into a pastry piping bag with the tip attached.

(7)Heat up the wok with oil or Preheat oven to 180°C.  Fry the dough until it turned golden brown or bake in the oven for about 20 mins.

(8)In a bowl, mix the 1 cup of sugar with Cinnamon powder.  Cool the churros slightly before coating them with cinnamon sugar.

(9)Serve with caramel sauce.

Caramel Sauce
2 cups       Caster sugar
12 tbsp      Unsalted butter
1 cup          Heavy cream
1 tbsp        Sea salt

(1)Add the sugar in an even layer over the bottom of a heavy saucepan, with a capacity of at least 2 or 3 quarts. Heat the sugar over medium-high heat, whisking it as it begins to melt. You'll see that the sugar will begin to form clumps, but that's okay. Just keep whisking and as it continues to cook, they will melt back down.  Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks

(2)Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, cook the sugar until it reaches 170°C.

(3)As soon as the caramel reaches 170°C , add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.

(4)Remove the pan from the heat and slowly pour the cream into the caramel. Again, be careful because the mixture will once again bubble up ferociously. 

(5)Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and whisk to incorporate.

(6)Set the sauce aside to cool for 10 to 15 minutes and then pour into your favorite glass jar and let cool to room temperature. You can refrigerate the sauce for up to 2 weeks. You'll want to warm the sauce up before using.

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