Churros with peaches and custard

Churros with peaches and custard

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

This is a kind of fried dough pastry that is very similar to choux pastry in an eclair, but is deep-fried and rolled in sugar. Churros are very popular in France, Spain, Portugal and South America. It’s best to use a star-shaped nozzle to give the churros their distinctive shape – and also so that they can hold in more hot chocolate sauce. Make sure to use fresh oil when you fry the churros so you don’t taint their flavour.

Ingredients

Quantity Ingredient

For the custard

Quantity Ingredient
5 egg yolks
100g caster sugar
250ml milk
250ml double cream
1 vanilla pod, split and seeds scraped

For the peaches

Quantity Ingredient
4 peaches, stoned and roughly chopped
25g caster sugar
75g unsalted butter
2 large sprigs basil, leaves picked and roughly torn

For the churros

Quantity Ingredient
vegetable oil, for deep-frying
50g caster sugar, plus extra for dusting
75g unsalted butter
200g plain flour
1/4 teaspoon baking powder
1 egg

Method

  1. Start by making the custard. Whisk the egg yolks in a bowl with half the sugar. Put the milk, cream and remaining sugar into a saucepan with the vanilla pod, set over a medium heat and bring to the boil.
  2. When the milk is boiling, pour it onto the egg yolks, whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking occasionally until thick enough to coat the back of a wooden spoon. Strain into a bowl and set aside.
  3. Put the peaches, sugar and butter into a sauté pan with 50ml of water and set over a medium heat. Add the basil leaves, cover and cook for 5–10 minutes until tender and softened. Place in a serving dish.
  4. To make the churros, heat a deep-fat fryer to 150°C, or heat the oil for deep-frying in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  5. Bring 250ml of water, the sugar and butter to the boil in a saucepan set over a medium heat. When boiling, add the flour and baking powder, and beat to a smooth batter. Remove from the heat and beat in the egg, continuing to beat until the batter is smooth and shiny.
  6. Place a large star nozzle in a piping bag and fill with half the batter, then pipe directly into the fat fryer or frying pan in lines, cutting by dipping a pair of metal scissors into the hot oil, then snipping through the batter. Cook for 5–6 minutes until golden and crispy, then lift out and drain on kitchen paper. Repeat with the remaining batter. Toss the churros with caster sugar to coat.
  7. Spoon the custard and peaches into separate bowls, then pile the churros on one big plate and tuck in!
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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