passover week 2019 - churros with salted caramel sauce

I have a confession to make. I've never eaten churros before, let alone made any. I also don't eat deep fried food so what possessed me to make churros is beyond me.

I found a recipe on the internet and discovered that churros are essentially fried choux pastry usually served with chocolate sauce but on this occasion, salted caramel sauce.

Now matzo meal makes excellent choux pastry (don't ask me how or why) so I figured I could easily convert the recipe to make passover churros. 

I made the choux dough, piped it, deep fried it, rolled it in cinnamon sugar then had to stop myself from eating the entire batch. They were so good!

Here's the recipe for you. For all my recipes I use a 250 ml cup, a 20 ml tablespoon, unsalted butter and 60g eggs. 

Churros with salted caramel sauce – makes 24

250ml (1 cup) water
80g unsalted butter
1 tablespoon caster sugar
1 cup superfine matzo meal
Large pinch salt
2 eggs, at room temperature
100g (½ cup) caster sugar, extra, to roll
½ tsp cinnamon
Vegetable oil, to deep fry

Salted caramel sauce
100g (½ cup) caster sugar
60ml (¼ cup) water
80ml (⅓ cup) double cream
Sea salt flakes

Salted caramel sauce
Stir sugar and water in a saucepan over low heat, brushing down the side of pan occasionally with a wet pastry brush for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Boil the caramel, without stirring, for 5 minutes or until deep golden. Remove from the heat and carefully stir in the cream (mixture may spit). Set caramel sauce aside for 15 minutes to thicken slightly. Add a sprinkle of sea salt flakes to taste.

Stir the water, butter and sugar in a saucepan over medium heat until mixture comes to the boil. Add matzo meal and salt and stir with a wooden spoon for 1 minute or until the dough comes away from the side of the pan. Set aside for 5 minutes.

Transfer dough to a large bowl. Use electric beaters to beat eggs into dough, 1 at a time, beating well after each addition, until well combined. Spoon into a large piping bag fitted with a 1.5 cm fluted nozzle. Place the extra sugar on a plate and stir in the cinnamon until well combined.

Pour oil into saucepan to reach a depth of 6 cm. Heat oil over medium heat until it reaches 180°C . Pipe four 12 cm lengths into oil, cutting dough with a knife. Cook for 2-3 minutes or until golden. Drain on paper towel. Toss in the cinnamon sugar. Repeat with remaining dough, reheating oil. Serve hot with the caramel sauce.

These were delicious plain but with the salted caramel sauce. Ooh la la! The salted caramel sauce was so good one of my workmates asked if she could take the leftovers home with her.

I'd run not walk to make these again next Passover. See you all tomorrow with the last of my Passover bakes for 2019.

Bye for now,


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