 | Churros with Red Jalapeño GanacheBy The Perfect Purée of Napa Valley, Photo by Edward Howell |
| Ingredients for the Churros: | |
| • | 240 ml. water |
| • | 85 g. unsalted butter |
| • | 13 g. granulated sugar |
| • | 1/2 tsp. salt |
| • | 120 g. cup all-purpose flour |
| • | 3 large eggs |
| • | 1 tsp. vanilla extract |
| • | Vegetable oil for frying |
| • | 3/4 cup sugar |
| • | 2 tsp. cinnamon |
| Method for the Churros: | |
| 1. | Bring the water, butter, salt, and sugar to a rolling boil over medium-high heat in a large saucepan. When it boils, immediately take the pan off the heat. |
| 2. | Stirring with a wooden spoon, add all the flour at once, and stir hard until all the flour is incorporated 30 to 60 seconds. |
| 3. | Return to the heat and cook, stirring, for 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). |
| 4. | Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time, and the vanilla. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy, and the eggs are completely incorporated. The dough should be thick but fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg, and mix until incorporated. |
| 5. | Heat oil to 370°F. |
| 6. | Using a pastry bag fitted with a large star tip, pipe 6-inch pieces using a star tip. It’s best to fry about three at a time. |
| 7. | Fry on either side for 90 seconds to 2 minutes or until golden brown. |
| 8. | Remove with tongs and allow to drain on a paper towel for about thirty seconds before placing in the cinnamon sugar. Spoon sugar over, remove excess, and serve. |
| Ingredients for the Red Jalapeño Ganache: | |
| • | 1 tsp. The Perfect Purée Red Jalapeño Puree, thawed. |
| • | 2/3 cup chocolate chips |
| • | 2/3 cup heavy cream |
| Method for the Red Jalapeño Ganache: | |
| 1. | Place the chocolate chips and Red Jalapeño Puree into a bowl. |
| 2. | Heat the heavy cream in the microwave until hot. |
| 3. | Pour over the chocolate and Red Jalapeño mixture and stir until the chocolate has melted. |
| 4. | Serve with churros. |