Food & Home Entertaining – September 2019

100g salted butter

250g cake flour

1 tsp vanilla paste

4 egg yolks, whisked

canola oil, to deep-fry

1 tsp ground cinnamon

3 tbsp castor sugar

HOW TO DO IT

1 For the filling, combine the milk and

honey in a small saucepan placed

over low heat until the mixture is warm

throughout. Do not bring to a boil.

While the milk and honey mixture is

heating up, place the 3 egg yolks, 20g

cake flour and ½ tsp vanilla paste in a

large bowl and combine with a whisk.

2 Temper the egg yolks by pouring in

a little of the warm honey-milk mixture.

Whisk quickly to combine, then slowly

add a little more of the milk mixture

and whisk to combine once more.

Pour the tempered egg-yolk mixture

into the remaining honey-milk mixture

in the saucepan. Return to medium

heat and stir continuously until the

mixture coats the back of a wooden

spoon, 15 – 20 minutes. Remove from

heat and transfer the mixture to a

piping bag fitted with a small, round

nozzle. Set aside until needed.

3 For the churros, place the water and

butter in a medium saucepan. Bring

to a boil over low heat. Add the 250g

cake flour and 1 tsp vanilla paste, and

stir until a smooth ball of dough forms.

Remove from heat and slowly add

the 4 whisked egg yolks a little at a

time, mixing vigorously to combine (it

will take a little muscle). Transfer the

mixture to a piping bag fitted with a

large, star-shaped nozzle.

4 Heat the canola oil in a large pot

over medium heat until it reaches

180 ̊C on a sugar thermometer. Pipe

10cm lengths of dough into the hot

oil and deep-fry until golden brown

and airy, about 10 minutes. Deep-

the mixture reaches 130 ̊C on a sugar

thermometer, remove from heat and

add the bicarbonate of soda, stirring

vigorously with a wooden spoon until

just combined. Be mindful not to over-

stir. Quickly tip the mixture into the

prepared cake tin and set aside until

completely cooled, about 2 hours.

3 Once cooled, remove the slab of

honeycomb from the cake tin and

discard the baking paper. Break/cut

the slab into bite-sized pieces, then

dip each piece in the melted dark

chocolate. Serve with shots of freshly

brewed espresso, if desired.

CHURROS STUFFED WITH

HONEY CUSTARD

Serves 6 A LITTLE EFFORT 2 hrs

WHAT YOU NEED

FILLING

250ml (1 cup) full-cream milk

175g honey

3 egg yolks

20g cake flour

½ tsp vanilla paste

CHURROS

500ml (2 cups) water

CHURROS STUFFED WITH

HONEY CUSTARD

HOW TO DO IT

1 Grease and line the base and sides

of a 20cm-square cake tin with baking

paper. Set aside until needed.

2 Combine the honey and castor

sugar in a large saucepan placed

over medium heat. Gently swirl the

saucepan every now and then until

the sugar has dissolved. Do not stir

the mixture as this will cause it to

crystallise. Keep a very close eye on

the syrup as it can burn quickly. Once

6 WITH 1

48 SEPTEMBER 2019