What says "holiday" more than a holiday churro? We mean, how could you not? We got to meet the Barcino Pumpkin Pie Churro and man, our mouths are sufficiently watered. Get to know this recipe and let us know if you make it for your holiday loved ones.
Makes 4” Churros
60g Brown Sugar
380g All Purpose Flour
Bring water, butter, sugar, and salt to a boil. Remove from heat and add flour all at once, stirring with a spatula until the dough starts to pull away from the sides of the pot and forms a cohesive ball. Return the pot to the heat and cook over medium heat for 2 minutes, moving the dough constantly. Transfer to a mixer, using the paddle attachment to mix for 1 minute, allowing the dough to cool. Add the eggs one at a time until the batter is smooth and the eggs are fully incorporated. Place the batter into an airtight container to sit overnight in the refrigerator.
Transfer the batter to a piping bag with a medium sized star tip. Pipe 3-4” long churros directly into the fryer at 375°F. Cook until golden brown, about 2 minutes. Remove churros from the fryer and dry on paper towels. Toss in cinnamon sugar until evenly coated.
White Chocolate Pumpkin Crema
400g Heavy Cream
200g Pumpkin Puree
Pinch Sea Salt
75g Egg Yolks
200g White Chocolate (Such as Valrhona)
½ tsp Ground Cinnamon
¼ tsp Ground Ginger
¼ tsp Ground Clove
In a small sauce pot, bring heavy cream, pumpkin puree, cinnamon, clove, salt, and ginger to a scald. In a separate bowl, whisk together the yolks and sugar, slowly adding a little of the hot mixture into the yolks while whisking constantly, until all the hot cream is incorporated. Add mixture back into the small sauce pot and add the bloomed gelatin. Cook mixture over low to medium heat until it coats the back of a spoon. Strain through a fine mesh strainer. Pour the strained mixture over white chocolate and mix with a spatula until it reaches a smooth consistency. Finish the crema by mixing with a hand-held immersion blender until completely smooth and glossy. Pour into a sealed container and let set for 24 hours in the refrigerator
*Yields 2 Cups
100g Heavy Cream
75g Glucose Syrup
3g Sea Salt
In a small sauce pot bring milk, cream, and glucose syrup to a boil. Pour the mixture over the chocolate and salt. Let sit for 2 minutes, then mix with a spatula until fully incorporated. Serve warm.
// Thank you to the team at Barcino for sharing their recipe to our readers. Photographs by Senny Mau.
We are the collective editors of Bob Cut Mag. We edit, write, and scour the internet for the cool of the cool. Email us? Editor@bobcutmag.com