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Butternut churros with caramel sauce

Butternut churros with caramel sauce

 INGREDIENTS

  • 200ml milk
  • 200ml water
  • 250g butternut, peeled and cubed
  • 125g butter
  • 280g cake flour
  • 3 extra-large eggs
  • sunflower oil, to deep-fry
  • 100g castor sugar
  • 30ml (2 tbsp) ground cinnamon
  • 125ml (½ cup) salted caramel + extra, to serve

Salted Caramel recipe

INGREDIENTS

  • 660g white sugar
  • 250ml (1 cup) water
  • 10 ml (2 tsp) sea salt
  • 110g butter
  • 375ml (1 ½ cups) fresh cream

INSTRUCTIONS

  • In a medium pot over medium heat, combine the milk, water and butternut, and cook, 20 minutes. Add the butter and, using a masher, mash the butternut until smooth. Remove from heat. Using a wooden spoon, quickly stir in the cake flour, until combined and the mixture comes together in a ball. Return to low heat and cook, stirring constantly, until the mixture pulls away from the sides of the pot and a film appears on the surface.
  • Transfer the dough to a clean mixing bowl and cover with cling film to avoid a skin from forming. Allow to cool completely. Gradually add the eggs and stir to incorporate.
  • Heat the oil over medium heat in a deep-fat fryer or deep pot to 180*C (if using a deep pot, measure the temperature with a sugar thermometer). Scoop the batter into a piping bag fitted with a large star nozzle and squeeze approximately 12cm-long churros directly into the hot oil (use scissors to snip off each length of the batter). Deep-fry until golden brown, about 5 minutes. Combine the castor sugar and cinnamon in a large bowl. Gently toss the churros through the cinnamon sugar while hot.
  • Fill a piping bag with a 0,5cm small round nozzle with the salted caramel. Using skewers, carve a hole through the centre of each churro and squeeze the salted caramel into the “tunnels”. Serve the remaining salted caramel alongside.

INSTRUCTIONS FOR CARAMEL SAUCE

  • Place the sugar and water in a medium saucepan over low heat and stir until the sugar has dissolved (do not stir until the syrup boils). Place a sugar thermometer in the saucepan and increase the heat to high. Bring to a boil and cook, 15 – 20 minutes, without stirring until the temperature reaches 150*C and the mixture is caramel in colour.
  • Remove from heat and, working quickly, add the salt, butter and cream. Whisk to combine. Return to the heat and cook, a further 3 minutes or until slightly thickened. Remove from the heat and allow to cool completely.

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Tame Communications (known as tame TIMES) was established in 2009. This long-established popular community title includes the key shopping centres:  Alberton City, Mal...

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