Miguel Maestre's churros con chocolate
- 250ml milk
- 2 vanilla beans
- 1 tbsp caster sugar
- 100g unsalted butter
- 110g flour
- 3 egg yolks
- 1 egg white
Miguel Maestre, chef at Number One Wine Bar, has signed up as an ambassador for A Taste of Harmony. Churros are sometimes referred to as the Spanish doughnut. "Churros are my favourite recipe in the world," Maestre says. "The funny thing is, in Spain we have them for breakfast but here you make them for dessert. I haven't met one person who didn't enjoy them. It's such a simple thing; simple to make and really tasty."
Method
In a saucepan, combine the milk, vanilla, sugar and butter and bring to the boil. Cool until warm. Sieve the flour into the mixture, whisk until smooth. Add one egg yolk at a time and the white at the end. Mix until silky. Pipe with a star nozzle into 170C hot oil. Pat dry and dust with extra caster sugar.
For chocolate sauce, use one kilogram of chocolate and melt with one litre of condensed milk, a splash of rum and milk to thin its consistency.
Serves 2 or makes about 20 pieces
