The starting point is a mass made with wheat and rice flour, worked until the ideal texture is achieved. After frying in oil and covering with cinnamon, the churros are accompanied by a sauce inspired by the nogada, with a sweet and creamy turn.
Ingredients for churros:
- Water 350 ml
- 20 ml oil
- Sugar 10 gr
- Ps 4 gr
- 200 gr Wheat Flour
- 50 gr rice flour
- 1 piece egg
- Frying oil, necessary quantity
Additional ingredients
- Sugar 200 gr
- Cinnamon powder 5 gr
- Granada 1 piece
- Pugging 2 twigs
- CASTILLA NURS 200 GR
Churros preparation
Step 1. Cernir wheat flour and mix with rice flour. Put the water, salt and oil in a small pot and take to fire until it breaks boil; Remove from heat.
Step 2. Add the flour in the water and mix very well. Take a fire again until the mixture is well integrated. It can be put in electric blender with shovel until it cools. When the dough is cold, add the egg and mix.
Step 3. Put the oil, place the dough in a sleeve with Duya de Estrella and form the churros directly in the hot oil so that it cold.
Step 4. Mix the rest of sugar with the cinnamon, pass the churros in this mixture and reserve.
Sauce for churros
- Cream cheese 250 gr
- Cabra cheese 70 gr
- White chocolate 250 gr
- Condensate milk 150 ml
- Toasted almond without peel 70 gr
- 70 gr roasted nut
- Liquor of Jerez 2 Oz
- 500 ml milk
Preparation:
Step 1. Mielt the chocolate by heating a little of the milk, adding to a blender together with the rest of the ingredients until obtaining a homogeneous mixture.
Step 2. Serve the sauce in a bowl and accompany with the churros. Decorate with seeds from Granada, chopped peppermint and walnut from Castilla
