Receta: Churros de patata
Compartir
Ingredientes
- 22 oz. Markon Idaho Baker Potatoes
- 4 oz. Gordon Choice Heavy Whipping Cream
- 1 oz. Gordon Choice Unsalted Butter
- 3 oz. Gordon Choice All-Purpose Flour
- ¼ de cucharadita de nuez moscada molida de Trade East
- ½ tsp. Kosher Salt
- 4 ct. Gordon Choice Large Eggs
- ½ oz. Trade East Coffee Rub
Preparación de la receta
- Heat the oven and the fryer to 350°F.
- Wrap the potatoes individually in foil and bake for about 1 hour until tender.
- Remove the potato skins.
- Pass the potatoes through a ricer and reserve.
- Combine the heavy cream, butter, nutmeg and salt in a sauce pot. Bring it to a boil and add the sifted flour, stirring until it resembles a roux.
- Add the dough to a mixer with paddle attachment and paddle to cool it slightly, then add the eggs one at a time to incorporate.
- Mix in the riced potato until fully incorporated.
- Place the dough into a pastry bag with your largest star tip and refrigerate so the dough rests and lightens.
- Squeeze out 6″ of dough (about 2 oz.) into the fryer and cook until it’s golden-brown (about 5 minutes).
- Drain the fryer oil from the churro and shake with coffee rub seasoning.
Otras recetas para disfrutar
Algo en lo que pensar.
La comida es lo primero.
Creemos en el poder de la buena comida: en su capacidad para unir a las personas y hacer que los momentos sean especiales.
