Roasted Pumpkin Churros with Chocolate Ganache and Salted Caramel Sauce
- 1 small pumpkin
- 2 cups of roasted pumpkin puree.
- 6 tbsp of butter.
- 1/4 cup of water.
- 1 tsp kosher salt.
- 1 tsp of organic ground pure vanilla.
- 1 cinnamon stick.
- 2 1/4 cups of organic plain flour.
- 1 large organic egg.
- Canola oil for frying.
Preheat your oven at 400 F. Cut your pumpkin in quarts and scoop the seeds out with a spoon, place the pieces on a baking tray with parchment paper, and bake until the flesh is soft. Once your pumpkin is ready take it out of the oven and allow to cool down a little bit, then scoop out the cooked pumpkin flesh and place it in a blender, add a little water just enough to blend it all in, then your puree will be ready for your churros.
To make the churro dough place 2 cups of your pumpkin puree, the butter, water, salt, vanilla and cinnamon stick in a sauce pan and simmer up until your butter melts and your cinnamon infuses flavor, like 15 to 20 min keep the mix in a low heat and keep stirring.
Remove your cinnamon stick and add the flour in two parts, make sure you stir the mix energetically with a wooden spoon you want to blend all the flour and any lumps in the mix (good arm workout). After this I remove the pan from the heat and place my dough into the mixer I add the egg and and work a little bit my dough mixing with the palette of the mixer, do this until on medium speed for a couple of minutes.
Heat your oil on a large frying pan, fill with oil at least 1 1/2 inch deep, heat your oil up until you get 400 F check with your kitchen thermometer, the temperature is very important you want to get crispy and cooked through churros. Fill your already prepped pipping bag with a fitted star tip with the pumpkin dough, prepare a baking tray on the side with paper towel to absorb the extra oil from the churros.
Once your oil is reached the ideal frying temperature get your pipping bag in one hand and a little knife in the other, pipe on top of your oil until you get the desire size and then cut the dough and let it drop into the oil, repeat the same with a few churros do it in batches. When your churros are brown on all sides ( use kitchen tongs to move them around) take them out with your tongs and place them on the tray, sprinkle sugar and cinnamon while they are still warm.
Chocolate Ganache Ingredients:
- 150 gms of good quality semi sweet chocolate.
- 150 ml of heavy whipping cream.
- Ground chilli ancho.
Melt your chocolate in a bain Marie, then remove from the heat and add to your bowl the cream, mix until you get a dark glossy sauce, serve on a little bowl and dip in your churros if you add a sprinkle of ground chili ancho you'll have and amazing tasting churro.
Salted Caramel Sauce Ingredients:
- 1 cup caster sugar.
- 6 tbsp salted butter.
- 1/2 cup heavy cream.
- 1 tsp of kosher salt.
Place your sugar in a sauce pan, heat it up over medium heat making sure you stir all the time with a spatula, the sugar will start forming clumps and then it will turn into a thick amber color liquid.
Be careful not to get burned because it's going to start bubbling. Add your butter and keep stirring until until this melts. Add your cream little by little and keep stirring at least until it boils for another minute.
Remove from the heat and add the salt stir in and your sauce will be ready. Let it cool down before using and place it in a small bowl, dip your churros in and add a little sprinkle of kosher salt for that perfect churro.