Recipe 1: Potato Churro
Serves: 4 Persons
Preparation time: 45 minutes
Cooking time: 5 minutes
Techniques: Boiling, whisking, piping, deep frying
Method
- Peel and steam/boil potatoes (about 30min). Puree potatoes through sieve by pressing or use mixer. Let cool down.
- Mix dry ingredients together.
- Add eggs to the potato puree powerfully whisking until smooth. Add dry ingredients and mix until even.
- First set piping tube to a piping bag and then add the mass.
- Heat oil to 180 Celsius degrees. Squeeze mass till poles or spiral shapes straight to oil.
- Cook 2-3 min until golden brown from both sides (Turn them around when golden from the other side and cook the other side).
- Let cool down for a moment, about 45 seconds. Roll the churros in cinnamon- sugar mixture and serve with chocolate sauce.
Recommendations
Floury potatoes are suggested
Allergens
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Recipe 2: Chili-Orange Chocolate Sauce
Serves: 4 Persons
Preparation time: 6 minutes
Cooking time: 5 minutes
Techniques: Heating, grating, straining
Ingredients
- 25 g Orange juice
- 8 g Orange peel
- 10 g Heavy cream
- 1 g Chili flakes
- 50 g Caramel chocolate 36%
- 50 g Manjari chocolate 64%
Method
- Measure all the ingredients into a saucepan except the chocolate.
- Heat up the cream for 5 minutes.
- Place chocolates into a separate bowl and place a sieve on top of the bowl.
- Pour the hot liquid trough the sieve onto the chocolate and mix until the chocolate has melted completely.
Recommendations
Manjari and caramel chocolate can be replaced with ordinary milk chocolate and dark chocolate.
Ingredients
Icing