Churros with raspberry sauce

Churros with raspberry sauce

Total: 50 Min. | Active: 50 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 139 kcal
, Fat: 9 g
, Carbohydrate: 12 g
, Protein: 2 g


20 pieces


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:

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Raspberry sauce

200g frozen raspberries, defrosted
40g icing sugar
1 lime, use only the juice

Choux pastry

2 ½dl water
75g lactose-free butter
½ vanilla pod, cut open lengthwise; only use the scraped-out seeds
¼tsp salt
140g gluten-free flour (Schär)
½tbsp ground psyllium
1pinch gluten-free baking powder (Dr. Oetker)

To mix in the eggs

4 eggs, beaten

To deep-fry the churros

oil for deep-frying
5tbsp sugar
½tsp cinnamon
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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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