




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
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