Cinnamon Churros with Cayenne Pepper Chocolate Ganache and Miso Caramel Dipping Sauce

There seems to be a lot of debate around where the “churro” originally comes from; some say it was the creation of Spanish shepherds to satisfy their sweet tooth whilst at work in the fields; others say it was brought over to Europe by the Portuguese on their return from China, where they were originally a savoury and salty breakfast snack. Either way, with street and market food now influencing the way we eat and enjoy our meals, everyone agrees that these sweet pastries are the treat du jour of the modern culinary world. This Cinnamon Churros with Cayenne Pepper Chocolate Ganache and Miso Caramel Dipping Sauce recipe is typical of the original churro – crunchy on the outside, and soft and fluffy on the inside. Dusted with cinnamon sugar and served with Cayenne Pepper Chocolate Ganache and Miso Caramel Dipping Sauce, these churros pay homage to the original snack whilst simultaneously hitting all of your flavour buttons. Enjoy!
Special thanks to Chloe Boshoff of Dear Chloe Photography for the lovely images.Cinnamon Churros with Cayenne Pepper Chocolate Ganache and Miso Caramel Dipping SauceCinnamon sugar
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Directions

Mix all ingredients in medium bowl to blend

Churro batter

  • 1 cup milk
  • 1/4 cup butter
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 cup flour
  • 4 – 5 large eggs
  • Oil (for frying)

Directions

Place the milk, butter, sugar and salt into a pot and place over medium heat. Stir until the sugar dissolves and the butter melts.

Reduce the heat and add the flour, stirring vigorously until it comes together in a shiny ball. This will take about a minute.

Place into a stand mixer and begin whisking it until the steam dissipates. Add the eggs one at a time until it becomes shiny and develops a sticky paste.

Working in batches, spoon batter into pastry bag fitted with large star tip. Pipe batter into hot oil in 3 1/2- to 4-inch-long ribbons (use knife if necessary to cut batter at end of star tip) and allow batter to slide into oil. Fry churros until brown and cooked through in center, about 2 minutes per side. Transfer to paper towels. Cool 5 minutes, then toss in cinnamon sugar to coat.

Chilli chocolate dip:

  • 200ml cream
  • 300g good quality dark chocolate
  • 1 tbsp cayenne pepper

Directions

Bring the cream to the boil with the cayenne pepper. Remove from heat once it is boiling and add the chocolate. Stir until the chocolate has melted and the consistency is smooth and silky.

Miso caramel dip:

  • 1 1/2 cups cream
  • 6 tablespoons butter
  • 1 1/2 cups sugar
  • 1/3 cup light corn syrup/glucose
  • 1/4 cup water
  • 1/2 cup miso paste
  • 1/2 teaspoon pure vanilla extract

Directions

In a small saucepan, combine the cream and butter and bring just to a simmer over moderate heat.

In a separate medium saucepan, mix the sugar, corn syrup and water and cook over moderately high heat, without stirring, until the sugar is dissolved. Using a 
wet pastry brush, wash down any crystals from the side of the pan. Continue to cook, gently swirling the pan occasionally, until an amber caramel forms, about 5 minutes.

Remove the pan from the heat and whisk in the cream mixture; it will bubble up. When the bubbles subside, very 
carefully pour the hot caramel into a heatproof blender. With the blender on medium speed, gradually add spoonfuls of the miso until incorporated. Transfer to a bowl and let cool, then whisk in the vanilla.

To Serve

Place a couple of churros in a small bowl (I used a mini-bucket) and drizzle with the chocolate ganache and caramel sauce. Enjoy!

Cinnamon Churros with Cayenne Pepper Chocolate Ganache and Miso Caramel Dipping Sauce Cinnamon Churros with Cayenne Pepper Chocolate Ganache and Miso Caramel Dipping Sauce Cinnamon Churros with Cayenne Pepper Chocolate Ganache and Miso Caramel Dipping Sauce Cinnamon Churros with Cayenne Pepper Chocolate Ganache and Miso Caramel Dipping Sauce Cinnamon Churros with Cayenne Pepper Chocolate Ganache and Miso Caramel Dipping Sauce

Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

Author: Alex Poltera

There was probably no way on Earth that Midlands Chef Alex Poltera was not going to end up in a kitchen. Growing up in a household of accomplished and award-winning chefs was bound to have some effect on his upbringing. From a young age, Alex would spend family holidays catching fresh seafood along the Wild Coast.

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