Gordon Ramsay’s Churros and Chocolate

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Gordon Ramsay: Churros with hot Chocolate
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  « Gordon Ramsay’s El Gato Negro Sea Bass a la MallorquinaGordon Ramsay’s Simply Thai Spicy Sweet Pork » Gordon Ramsay’s Churros and Chocolate   80 people like this. Be the first of your friends.   LikeLike Serves 4Makes 16 x 3-4 inch churros with extra to spare (if needed to test the churros before serving them) Ingredients For the churros: 250g plain flourPinch of salt50g unsalted butter200ml water For the hot chocolate: 150g dark chocolate (70% cocoa solids) plus extra for grating300ml double cream1 vanilla pod, split2” stick cinnamon !  red chilli, unchopped1 orange, 3-4 pieces of peel only For the sugar and cinnamon: Approx 50g caster sugar for dustingApprox 3 tsp ground cinnamon300ml vegetable oil for deep fryingSturdy piping bag with a star nozzle  Method 1.  Place the flour and salt in a mixing bowl. Melt the butter in a small saucepan and add the water and bring to the boil. Straight away pour thisinto the flour and mix using an electric whisk to make a smooth paste. The finished paste should slowly drop from the whisk; if the mixture is toodry, add up to 3 tablespoons of warm water to loosen the mixture slightly. Cover with cling film and place in the fridge to rest for 30 minutes. 2.  To make the spiced chocolate break the chocolate into a heatproof bowl; heat the double cream in a saucepan with the vanilla pod, cinnamonstick, orange peel and chilli and bring to the boil. Strain the peel and spices from the cream onto the broken pieces of chocolate. Stir until the heatfrom the hot cream has melted the chocolate completely. 3.  Mix caster sugar and some ground cinnamon on a plate to roll the churros through once cooked. 4.  Spoon the churros paste into a sturdy piping bag fitted with star nozzle and chill until ready to use. Heat vegetable oil in a deep fat fryer orheavy bottomed pan to 180°C. Deep fry the churros a few at a time: pipe out 3-4 inch lengths directly into the hot oil and deep fry forapproximately 4 minutes until golden brown and cooked through. 5.  Remove the crispy churros with a slotted spoon and drain any excess oil. Place the drained churros directly onto the plate of sugar andcinnamon and coat generously while they are still warm. 6.  Divide the hot chocolate into 4 serving glasses, and place on a small plate with 4 sugar and cinnamon coated churros alongside. Garnish thefinished dish with grated chocolate and serve. 80 people like this. Be the first of your friends. LikeLike  Tweet This Post  Bookmark It    Hide Sites This entry was posted on Thursday, January 28th, 2010 at 3:14 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. Leave a Reply   Name (required)   Mail (will not be published) (required)   Website  Submit CommentSearch... Pages About Archives October 2012February 2010January 2010November 2009October 2009September 2009 Categories Bio (1)Books (20)Dvds (7)Recipes (86)Shepards pie (1)Restaurants (5)TV shows (7)Youtube (2)  Recent Entries Chili cooking with the man himself and ClaudiaPrawn cocktail by Gordon Ramsay on Cookalong show.Gordon Ramsay’s Herb Crusted Rack of Lamb – F Word Series OneGordon Ramsay’s Potatoes Boulangère Recipe from The F WordGordon Ramsay’s Chicken Breast Supreme with Haricot Bean SaladGordon Ramsay’s Veal Marsala with Sautéed VegetablesGordon Ramsay’s Spicy Tiger Prawn Pilaf Gordon Ramsay’s Spiced Tomato and Coconut SoupGordon Ramsay’s Sweet Tamarind ChutneyGordon Ramsay’s Chilli Beef FryCopyright © The Gordon Ramsay Blog - Powered by WordPress ProSense theme created by Dosh Dosh and The Wrong Advices.
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