Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Raspberry sauce
Choux pastry
To mix in the eggs
To deep-fry the churros
How it's done
Raspberry sauce
Purée the raspberries with the icing sugar and lime juice, cover and chill.
Choux pastry
Bring the water, butter, vanilla seeds and salt to the boil, reduce the heat. Combine the flour, psyllium and baking powder, add all at once, stir with a risotto spoon for approx. 1 1/2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat.
To mix in the eggs
Using the whisk attachment on a hand mixer, gradually whisk in the eggs; the dough should be soft but not runny. Transfer the dough to a piping bag with a serrated nozzle (approx. 10 mm in diameter)
To deep-fry the churros
Fill a pot to 1/3 with oil and heat it to approx. 160°C. Pipe the dough (approx. 8 cm long) into the hot oil in batches, cut with scissors, deep-fry for approx. 5 mins. until golden brown. Remove and drain on paper towels. Mix the sugar and cinnamon, toss the churros in the sugar.
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