From Coles Magazine July 2018 - Page 26
Ingredients:
1 small (about 250g) gold sweet potato, peeled, cut into 3cm pieces
90g unsalted butter
1 1/4 cups (185g) plain flour
2 Coles Australian Free Range Eggs, at room temperature
1 Coles Australian Free Range Egg yolk
Vegetable oil, for deep-frying
1/2 cup (110g) caster sugar
1/2 teaspoon ground cinnamon
CHOCOLATE SAUCE
1 cup (250ml) thickened cream
1/3 cup (75g) light brown sugar
1 tablespoon cocoa powder
85g dark chocolate (70% cacao), coarsely chopped
1 teaspoon vanilla extract
Method:
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| Image courtesy of taste.com.au |
1 small (about 250g) gold sweet potato, peeled, cut into 3cm pieces
90g unsalted butter
1 1/4 cups (185g) plain flour
2 Coles Australian Free Range Eggs, at room temperature
1 Coles Australian Free Range Egg yolk
Vegetable oil, for deep-frying
1/2 cup (110g) caster sugar
1/2 teaspoon ground cinnamon
CHOCOLATE SAUCE
1 cup (250ml) thickened cream
1/3 cup (75g) light brown sugar
1 tablespoon cocoa powder
85g dark chocolate (70% cacao), coarsely chopped
1 teaspoon vanilla extract
Method:
- In a small saucepan, cover sweet potato with water. Bring to the boil. Cook for 15 mins or until tender. Drain and transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 2 mins or until pureed. (Alternatively, transfer sweet potato to a food processor and process until pureed.) Set aside to cool.
- In a medium heavy saucepan, bring butter, 1 teaspoon sea salt flakes and 1/2 cup (125ml) water to the boil over medium heat. Add flour and mix with a wooden spoon for 1 min or until a dough forms. Transfer to the clean bowl of the stand mixer and mix on medium speed for 3 mins or until cool.
- Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in 3/4 cup of the sweet potato puree until just blended. Transfer dough to a piping bag fitted with a 12mm star nozzle. Meanwhile, to make the chocolate sauce, in a small saucepan, whisk cream, sugar, cocoa powder and a pinch of salt over medium-high heat for 4 mins or until simmering. Remove from heat. Add chocolate and vanilla. Stir until smooth. Keep warm over low heat.
- Pour enough oil into a large deep saucepan to come halfway up the side. Heat oil to 175°C. Working in batches, and holding bag at an angle so tip is close to the surface of oil, pipe 12cm lengths of dough into the oil, using a paring knife or kitchen scissors to cut off dough and carefully release into the oil. Cook for 2-3 mins each side or until golden all over. Transfer churros to a baking tray lined with paper towel.
- In a large bowl, mix caster sugar and cinnamon. Toss warm churros in cinnamon sugar and serve with warm chocolate sauce.