Finally a recipe! Lately I know I haven’t been widely available, sometimes life is busy … we get so caught up in things of the everyday life, that time it’s never enough.
The backyard of my mother in law has been very generous this month: tangerines, cabbages, broccoli, nuts. Also came some beautiful sweet potatoes, and this weekend was the ideal opportunity for putting them to good use. I confess that I don’t love them as a company to meat or fish, but in desserts they’re very versatile.
These churros came out something special, and the ganache flavored with orange helps to cut their richness. I know that Christmas is almost at the door (bye bye diet! Only one month missing, have you noticed ?? !!) but on a rainy Sunday, I couldn’t ask for anything else!
TIME: 45 MIN
1 tsp salt
300g Wheat Flour
200g sweet potato
Oil for frying (1/2 L)
100g Dark Chocolate (70%)
Zest of 1/2 Orange
Bake the potatoes (with the skin) and when cooked drain and let them cool. Scoop out the skin and reduce them to puree. Reserve.
Put a container in a water bath, melt the chocolate with the cream and orange zest, stirring occasionally. Reserve.
In a pot add the water and salt and bring them to boil.
Turn off the heat and add the flour stirring constantly. Add the potato pulp and the egg, mix and set aside for 15 minutes in the refrigerator.
Place the oil in a pan or fryer and let it heat (up to 160 ° C approximately).
Place the dough in a pastry bag and start putting pieces of it into the hot oil. You can fry circles of dough and then cut after they’re ready with the help of scissors, or as you put the dough in the oil with the help of an extra pair of hands cut it into equal lengths.
When golden remove the churros, place them on paper towels before serving with the chocolate ganache. Serve hot.