Egg Yolk Churros

By corlear

Ingredients

• For the tempura batter:
• 3/4 cup plain flour
• 1/2 cup water
• 1 tsp dried yeast
• salt
• sugar
• For the potato soufflé:
• 2 7-oz frying potatoes
• 4 1/2 cups 0.4º olive oil
• salt
• For the egg yolk:
• 1 syringe
• 4 tbsp pasteurized egg yolks
• To finish:
• 1/2 cup sugar

Details

Servings 10

Preparation

Step 1

For the tempura batter:
1. Dissolve the yeast in cold water.
2. Add the flour, salt and sugar and beat until you get a thin, creamy dough.
3. Cover with clingfilm and keep in the fridge for at least 2 hours.
4. Stir the mixture before using it.

For the potato soufflé:
1. Trim the potatoes into chunks that should be 2" wide, ¾" high and as long as possible. Plunge in water for approximately 10 minutes.
2. Remove from the water and dry with a tea towel.
3. Use a mandolin to cut 20 rectangular slices (1½ x ¾" and 1/10" thick).
4. Place between 2 tea towels to keep them dry.
5. Put the oil into two pans and heat one to 160ºF and the other to 355ºF.
6. Place the potato slices one by one in the oil at 160ºF. Gradually increase the temperature to 205ºF.
7. Move the pan from side to side for around 7 minutes.
8. The potatoes should begin to rise to the surface. There should be barely any bubbles around them and they should look as if they are about to puff up.
9. Drain them using a slotted spoon and plunge them quickly in the piping hot oil. There has to be a sudden change in temperature to make them swell up.
Stir until they completely swell and are golden brown in color and are completely crunchy. Drain on kitchen paper.
10. Season with salt while still hot.

For the egg yolk:
1. Sieve the egg yolks and place them in a syringe.

Final Steps & Preparation:
1. Coat the potatoes in the tempura batter and fry in the oil at 345ºF.
2. Use the syringe to make a small hole in the potatoes, fill them with egg yolk and coat in the sugar.
3. Put in the salamandra for 6 seconds and serve.