FoodPoint

Season 1 BONUS Recipes: Pair of Choux – Intermediate – Party Food

Surprise! Just dropping in to give you a couple more recipes. These weren’t officially included in Season 1 as they are really just a different way to use one of the recipes already posted.

You may have guessed from the awkwardly punny name that this has something to do with choux pastry. If so, you’d be right! This pastry is actually much more versatile than just profiteroles or éclairs. So here are some other ways to try on choux! (I know, I need help…)

NOTE: While you can copy exactly my Choux Pastry recipe from Episode 1.01, for best results instead use a full cup of flour, and only 3 eggs. This will ensure a better structure for these particular recipes. You will also need a deep fryer. If you don’t have one, feel free to try this in a deep pot on a cooktop, but it’s really not ideal.

PART A – CHURROS

I’ve been a fan of churros for years now, and here in Australia the trend finally seems to be catching on.

There are quite a few variations on the recipe, but the choux pastry version is the one I use most often.

Ingredients:
½ Choux Pastry batter
½ cup caster sugar
2 tsp ground cinnamon
Oil (for deep frying)
Melted dark chocolate mixed with a splash of warm milk, to serve

See? Nothing to it! The other half of the choux pastry batter will go into the next recipe, but if you want only churros (and seriously, who could blame you?) then use the full amount of batter and increase the sugar and cinnamon accordingly.

I’ll leave you to judge how much oil you’ll need as I don’t know what size/type your fryer is. I usually use canola oil for deep frying, but if you have another type you prefer, use that instead.

Method:

1. Preheat the fryer to 190°C (375°F).

2. Mix together the sugar and cinnamon, then pour onto a plate and place aside.

3. Transfer the choux pastry batter to a piping bag with a star-shaped nozzle approx. 1-1.5cm (½ inch) wide.

4. Carefully pipe logs of the batter directly into the oil. (If necessary, cut off the end from the piping nozzle with a knife or some kitchen scissors. Sometimes it sticks! Also, try not to overcrowd the fryer.)

5. Fry until golden brown, turning occasionally, then remove with a slotted spoon (or something similar).

6. Place onto some kitchen towel for a minute or 2, then dredge generously in the cinnamon sugar.

7. Serve with the melted chocolate on the side for dipping.

Makes 20-30 depending on how big you pipe them.

A video of this recipe is also available - https://youtu.be/Vxh_NbH_eXc.

PART B – BUÑUELO BITES

One of my closest friends has been pestering asking me to make these for a while (although I secretly think she just likes saying the name). So this is for her!

I did a bit of research and there seems to be both a sweet and a savoury variation of buñuelos. As I’ve already travelled the sweet route of fried choux pastry, I’ll opt for savoury here.

Ingredients:
½ Choux Pastry batter
75g Manchego cheese, grated
½ tsp cayenne pepper
Pinch of salt
Oil (for deep frying)

I use Manchego cheese to try to keep these at least vaguely Spanish/South American, plus I also like the flavour of it. If you cannot find it, then some kind of cheddar will be nice too.

The cayenne is there for a little kick. If you want to leave it out, I really can’t stop you.

As per the other recipe, I’ll leave you to figure out how much oil you’ll need. And once again, if you want only buñuelos then use the full amount of batter and increase the cheese, cayenne pepper and salt accordingly.

Method:

1. Preheat the fryer to 190°C (375°F).

2. In a bowl, mix together the choux pastry, grated cheese, cayenne pepper and salt until combined.

3. Roll the batter into small balls (approx. 1.5cm or 2/3 inch) and place onto a lightly oiled plate until needed. (TIP: Also splash a few drops of oil onto your hands and rub together until your palms are coated. This should stop the pastry from sticking. I’d like to think I can trust you not to use the boiling oil for this, but just in case I can’t: DON’T DO THAT!)

4. Fry batches of the buñuelo bites until golden brown, turning occasionally, then remove with a slotted spoon (or something similar) and place onto some kitchen towel for a few minutes to drain. (Again, try not to overcrowd the fryer. Some of the cheese may try to escape from the buñuelos, but then you end up with crispy cheese and who wouldn’t want that?)

5. Serve with some sauces on the side for dipping. (If you watch the video I'll show you how to make a couple of different types.)

Makes 20-30 depending on how big you roll them.

A video of this recipe is also available - https://youtu.be/c26RtcFeUv4.

I hope you enjoyed these bonuses, and Season 2 starts on 5^th June 2015! If you have any recipe requests, please do not hesitate to email me, and maybe you’ll see it on a future episode!