Churros with raspberry sauce


Total time: 50m
Preparation Time: 50m

Servings
For 20 piece


Nutritional Information

Contains 139 Kcal, 2g Protein, 12g Carbohydrates, 9g Fat


Ingredients

  • Raspberry sauce
  • 200 g frozen raspberries, defrosted
  • 40 g icing sugar
  • 1 lime, use only the juice
  • Choux pastry
  • 2.5 dl water
  • 75 g lactose-free butter
  • 0.25 tsp salt
  • 0.5 vanilla pod, cut open lengthwise; only use the scraped-out seeds
  • 140 g gluten-free flour (Schär)
  • 0.5 tbsp ground psyllium
  • 1 pinch gluten-free baking powder (Dr. Oetker)
  • To mix in the eggs
  • 4 eggs, beaten
  • To deep-fry the churros
  • oil for deep-frying
  • 5 tbsp sugar
  • 0.5 tsp cinnamon

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Instructions

  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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