PUMPKIN CHURROS WITH BUTTERSCOTCH DIPPING SAUCE

PUMPKIN FRITTER CHURROS WITH BUTTERSCOTCH VELVET DIPPING SAUCE

(Serves 6)

250 ml             boiling water

250 ml             cake flour

5 ml                 ground cinnamon

125 ml             butter

150 ml             pumpkin puree

3                      eggs

COATING

125 ml             castor sugar

5 ml                 ground cinnamon

BUTTERSCOTCH VELVET DIPPING SAUCE OR MAKE A CARAMEL OR DARK CHOCOLATE DIPPING SAUCE

250 ml             FIRST CHOICE butterscotch velvet

250 g               white chocolate, chopped

METHOD:

• Place the boiling water in a saucepan, add the butter and melt.  Bring to the boil
• Add the flour and cinnamon all at once – and stir with a wooden spoon until it comes together into a ball.  Cook for about 2 minutes on medium heat whilst stirring well.
• Remove from the heat, transfer the choux pastry to a clean bowl
• Leave to cool for at least 5 minutes and add the pumpkin.
• Add the eggs one at a time and beat well after every addition. Make sure all the egg is incorporated before adding the next egg.
• Heat enough sunflower oil in a deep-fryer to about 160°C
• Spoon the choux paste into a piping bag fitted with a star nozzle and pipe about 6 strips directly into the hot oil, snipping off each dough strip with a pair of scissors.  Fry until golden brown and crisp and drain on paper towel.  
• Roll in the cinnamon sugar and serve warm with the butterscotch velvet dipping sauce
• TO MAKE THE DIPPING SAUCE:  combine the butterscotch velvet and white chocolate in a glass bowl and heat 30 seconds in the microwave, remove, stir well and continue until the chocolate is melted.  Cool completely