Chocolate Churros

By corlear

Ingredients

• For the puffed potatoes:
• 4 Buffet potatoes
• 2 1/2 cup 0.4º olive oil (divided between
• two saucepans)
• For the tempura batter:
• 11/2 oz plain flour
• 1/2 oz fresh yeast
• 11/4 cup water
• 1 tsp salt
• 1 tsp sugar
• For the warm chocolate cream:
• 4 oz 64% chocolate
• 8 tbsp single cream (35% fat)
• To finish:
• sugar
• syringe

Details

Servings 10

Preparation

Step 1

For the puffed potatoes:
1. Choose potatoes without any eyes. Peel and cut them lengthwise into rectangles measuring 2¼" long and 1/10" thick.
2. Wash them in cold water for 10 minutes and dry them thoroughly with a clean cloth. Quickly put them one by one into a deep fryer, which should not be very and increase the heat.
3. Move the saucepan or frying pan so that the ingredients are constantly moving.
4. When the potatoes are cooked (that is when they float up to the surface of the fryer), drain them.
5. Place them in the other pan with very hot oil, which will cause the potatoes to puff up.
5. Drain and keep on one side.

For the tempura batter:
1. Dissolve the yeast and the sugar in the water and mix the flour with the salt.
2. Put the two mixtures together and leave to prove at room temperature for between 15 and 30 minutes, depending on the room temperature (the warmer the room, the less time will be needed)
3. Keep in the fridge for around 4 hours before using it.

For the warm chocolate cream:
1. Bring the cream to the boil and then add the diced chocolate.
2. Stir until both ingredients are thoroughly mixed.
3. Keep at 113ºF.

Final Steps & Preparation:
1. Fry the potatoes in a generous amount of hot oil to puff them up and be crispy.
2. Lightly coat the puffed potatoes in the tempura batter. Fry them again so they are crunchy.
3. Use a syringe to fill the inside of the potato with the warm chocolate cream.
4. Coat the filled potato with the sugar.