Churro spirals with ancho chilli
These churro spirals are dusted with a generous mixture of brown sugar and smoky ancho chilli powder, then topped with a disc of mezcal-infused semi-frozen chocolate ganache. Santiago finishes the dish with a sprinkling of crunchy pork crackling, for the ultimate sweet and salty dessert.
This recipe is an extract from Open Kitchen: Top Chefs share Inspirational Recipes to try at Home. Next, try Helen Graham's recipe for saffron-braised fennel, preserved lemon labneh and black olive salsa.
See all the best recipes from the House & Garden archive.
Yield
Serves 12
Ingredients
Dough
Chocolate
To finish
Dough
Step 1
Bring 250g water, butter, 2g fine salt and sugar to the boil in a pan. Add the flour and cook out for 5 minutes, making sure it’s completely incorporated.
Step 2
Transfer the dough to a bowl and use an electric whisk or stand mixer to beat the dough at medium speed for 5 minutes. Check the temperature of the dough, and, once it’s below 40°C, add the egg and continue mixing for 5 minutes on medium.
Step 3
Transfer to a piping bag and refrigerate until cool. Once cool, pipe the cold mix into 12 cm diameter flat spirals, about 30g of mixture per spiral. Freeze until solid.
Chocolate
Step 4
While the churros freeze, make the chocolate. Bring the milk and cream to 70°C, then whisk in the egg. Bring the mixture up to 82°C, stirring frequently. Add the chocolate and mezcal and mix well.
Step 5
Pour the mixture out onto a tray – it should be about 2 mm thick. Use an offset spatula to help spread it out evenly. Allow to set, then cut into discs with the 7 cm cutter.
Step 6
Transfer the discs to the freezer in a flat layer to set firmly.
To serve
Step 7
Heat a few centimetres of oil to 190°C in a high-sided saucepan. Fry the frozen churros until golden brown, then drain on paper towels.
Step 8
Mix the ancho chilli powder and brown sugar in a mixing bowl, then transfer to the tray. Add the churros to the chilli sugar, and toss to completely cover.
Step 9
Transfer the churros to a plate and top each one with a chocolate disc. Use a blow torch to slightly melt the chocolate, then top it with a sprinkling of pork crackling.
