Churros, with Dulce de Leche

Recipe by
Christine Manfield

Ingredients

Method

Ingredients

  • Dulche de Leche

  • 200 ml cream
  • 75 g Liquid Glucose
  • 0.5 Vanilla Bean, Split
  • 100 g caster sugar
  • 25 g Lescure Unsalted Butter
  • 1 tsp Halon Mon Vanilla Salt
  • Churros

  • 125 ml Full Cream Milk
  • 60 g caster sugar
  • 125 g Lescure Unsalted Butter
  • 125 ml Water
  • 0.5 tsp Tasman Sea Salt
  • 150 g Plain Flour
  • 3 Eggs, Beaten
  • Extra Caster Sugar, For Coating

Method

    Dulche de Leche

  1. To make the dulce de leche, heat cream, glucose and vanilla bean together in saucepan to simmering point.
  2. Cook the sugar with 2 tbsp water to make caramel.
  3. Add warmed cream mix to caramel, whisk and cook for 2 mins until combined.
  4. Add butter and stir to combine. Remove from heat and leave to cool completely then refrigerate. When ready to serve, stir vanilla salt into the caramel.
  5. Churros

  6. To make the churros, mix the milk, sugar, butter, salt and water in saucepan and bring to boil over moderate heat.
  7. Remove from heat and stir in the flour working quickly until the mixture falls away from the sides of the saucepan.
  8. Transfer to mixing bowl and leave to cool for a few minutes, then gradually whisk in the beaten egg until combined and dough is shiny and forms a ball.
  9. Transfer batter to piping bag fitted with a size 11 star nozzle, tie end to secure and refrigerate for 2 hours until firm.
  10. When ready to serve (to order) - pipe 10cm lengths directly into hot oil and cook at 180C in deep fryer for 4-5 mins till crisp and golden. Drain on paper towel.
  11. Roll in caster sugar to coat and serve immediately with caramel sauce.

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