Nomad Lounge Gluten Free Churros Copycat Recipe
Yield - 6 Churros
*Recipe from diznify.com
Make the Chili Strawberry Sauce
INGREDIENTS
- 1 pound strawberries, hulled and quartered
- 1/3 cup dark brown sugar
- 1/2 teaspoon lemon juice
- 1/8 teaspoon cayenne pepper
INSTRUCTIONS
1. Put all ingredients in a medium saucepan and turn heat to medium low.
2. Stirring occasionally, gently simmer for about 25 minutes.
3. Turn heat up to medium and cook for about 5 minutes, until slightly thickened.
4. Using a fine mesh strainer, strain sauce into a bowl. (The leftover berry pieces make good waffle topping.)
5. Refrigerate until ready to serve. Sauce will thicken as it cools, but final result should be close to a thin glaze. Yield: 1/3 cup.
Make the Vanilla Sauce.
INGREDIENTS
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/4 teaspoon vanilla extract
- 1.5 tablespoons sugar
- 1 teaspoon cornstarch
- 1 egg yolk
INSTRUCTIONS
1. In a saucepan, combine heavy cream, milk, vanilla and sugar. Heat on medium, whisking occasionally so as not to burn, until boiling.
2. While waiting for the sauce to boil, whisk the cornstarch into your egg yolk.
3. Once boiling, remove the sauce from the stove. Add a tablespoon of the sauce into your egg yolk while whisking constantly (this is called tempering the egg and it’s very important to whisk constantly). Then, add the tempered egg into your sauce.
4. If the sauce isn't thick enough, return to the heat, simmering and whisking constantly for 5- 10 minutes until thickened.
5. Once thickened, pour the sauce into a microwave safe dish and set the bowl over ice for 15 minutes or until the sauce cools. Then store in the fridge until ready to use. Yield: 1/2 cup.
Make the Gluten Free Churros
Ingredients:
- 1 cup (250ml) water
- 1/4 cup (56g) unsalted butter,diced into small cubes
- 1 Tbsp (13g) granulated sugar
- 1/4 tsp salt
- 1 cup (141g) CUP4CUP Multipurpose flour(scoop and level to measure)
- 1 large egg
- 1/2 tsp vanilla extract
- Vegetable oil, for frying
- 1/2 cup (100g) granulated sugar
- 3/4 tsp ground cinnamon
Instructions:
- For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
- Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter.
- Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
- Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).
- Transfer mixture to a large mixing bowl, let cool 5 minutes.
- Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).
- Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch). I recommend using the Ateco 845 or 846.
- Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
- Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
- Repeat process with remaining dough (frying no more than 5 at once). Serve warm with chocolate ganache or caramel sauce for dipping if desired.
