Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Churros - just like in Mexico
Mexico City has its own restaurants, the churrerias, which specialise in this delicious lard pastry. Try it and find out why people drive from all over town for the best churros.
Preparation time: 30 minutes
Difficulty level: 2 out of 5
Food styling: Pierre Reboul
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | ml | Water |
| 60 | g | Butter |
| 15 | g | Sugar |
| Salt | ||
| 140 | g | Flour |
| 1 | piece(s) | Egg |
| 1/2 | packet | Vanilla sugar |
| 100 | g | Fine granulated sugar, for sprinkling |
| 2 | teaspoon(s) | Cinnamon, ground |
- Put the water, butter, sugar and a pinch of salt in a pan and bring to the boil. Add the flour and simmer over a medium heat, stirring constantly, until a smooth batter forms. Remove from the heat and leave to cool for five minutes.
- Add the vanilla sugar and egg to the batter and mix in well with a mixer. When the batter is homogeneous, place it in a piping bag with a star-shaped insert about one centimetre in diameter.
- Mix the cinnamon and sugar in a large, shallow bowl.
- Heat the lard in a heavy pan until it has reached the perfect frying temperature, about 180 °C. Press the churros directly into the hot fat with the piping bag and cut the dough to the desired length with scissors. Only place as many churros in the hot fat as will fit comfortably next to each other. Bake, turning occasionally, until golden brown all over (about four minutes).
- Remove from the fat, drain briefly on kitchen paper and turn while still hot in the sugar-cinnamon mixture. Serve with warm chocolate sauce or Nutella for dipping.
