Saturday, April 12, 2014


Our Notes
I had a great time at the KitchenAid Gourmet Summit in the week of 1-5 April at Enderun College, Manila in the Philippines. The Summit was a whole lot of fun, competitions, hands on cooking classes, eating out at some of the best restaurants, gala dinners, bonding with chefs and like minded foodies, classes on food styling, food photography and the latest food trends.
The class before we tried our hand at the Churros
Amongst the hand on classes my favorite was the Churros making class, so here's my step by step to making this yummy snack and trust me it gets easy if you have the KitchenAid stand mixer with you. Least but not the least my cooking partners Daniel Menezes from Hongkong and James Chen from Taiwan were absolutely delightful to work with.
Firstly what is a Churro?
A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, France, the Philippines, Portugal, Latin America and the United States.
Recipe Hand out
Combine the milk, butter, sugar and salt and bring to a boil

Add the flour, remove from heat and mix well

Mix well, return to heat until dry and cool 

shift mixture into your KitchenAid stand mixer

Add the eggs slowly

Chill as the KitchenAid stand mixer does all the hard work

Transfer the mixture in a piping bag

Pipe out the mixture ( in straight lines) on a lined tray  and keep it to cool

Heat the raspberry puree and freeze dried pieces together

When the temperature reaches 40 c add sugar mixed with pectin NH, bring to a boil , cook for a minute and add lemon juice

Taste your sauce

Heat the oil for frying

Take out your chilled churros

Cut them into finger size

Fry one to see if oil is hot enough

Fry them all
Roll them in powdered sugar mixed with a hint of cinnamon
Look yummy don't they?

Serve with the raspberry jam , we left some without rolling in the sugar and some rolled...both tasted beautiful