Nomu13-06-11 -Celeriac remoulade with grilled salmon
Salmon trout on celeriac remoulade
Nomu13-06-11 -Shallot tart tatin
French shallot tarte tatin with a goat's cheese fondant
Nomu13-06-11 -Potato and goats cheese pizza
Rustic potato pizza with garlic, thyme and goat's cheese
Nomu13-06-11 -Vegetable chips
Root vegetable crisps
Nomu13-06-11 -Jerusalem artichoke soup
Jerusalem artichoke soup
Nomu13-06-11 -_MG_8073
Chicken and root vegetable roast
Nomu13-06-11 -Frittata
Spanish tortilla
NoMU-June-morrocan lamb shank
Moroccan lamb shank tagine
NoMU-June-leek risotto
Leek risotto
NoMU-June-crispy fish
Crispy fish on cauliflower puree with caramelised onions
NoMU-June-minestrone
Minestrone
Nomu-RM670511-PotRoastLamb
Pot roast lamb with shallots and organic potatoes
Nomu-RM670511-ChocHazelBiscuits
Ice cream scoop chocolate & hazelnut biscuits
Nomu-RM670511-prep1
Homemade puff pastry
Nomu-RM670511-Applepastries
Apple & almond foldovers
Nomu-RM670511-ChestnutSoup
Roasted chestnut soup
Nomu-RM670511-PullApartBuns
Cheese & thyme pull-apart buns
Nomu-RM670511-ChesnutGnocchi
Gnocchi & roasted chestnuts with burnt sage butter
Pear tarte tatin
Pear tarte tatin
Fresh Pesto Penne
Fresh and easy pesto pasta
Churros With Hot Chocolate Dipping Sauce

Churros With Hot Chocolate Dipping Sauce

Ingredients

CHURROS:
1 cup water
2 tbsp light brown or white sugar
8 g unsalted butter
1/4 tsp NOMU Sea Salt
1 cup cake flour
2 eggs
½ tsp NOMU Vanilla Extract or NOMU Vanilla Essence
Neutral vegetable oil (like sunflower, canola or grapeseed), for frying
NOMU Sweet RUB, for dusting

CHOCOLATE DIPPING SAUCE:
½ cup cream
6 tbsp NOMU Just Add Water or Decadent Hot Chocolate 

Directions

In a saucepan, combine the water, sugar, butter and salt. Bring to a boil and remove from the heat. Quickly add the cake flour and stir vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the pot. Set aside to cool slightly. In a separate bowl, lightly whisk together the eggs and Vanilla. Add the egg mixture bit by bit to the dough, stirring well between additions until completely incorporated – the mixture should be soft, smooth and glossy. Spoon the dough into a piping bag fitted with a star-shaped piping nozzle.

Preheat ± 5cm oil in a saucepan to 180°C or until a piece of bread dropped into the hot oil immediately starts sizzling.

Working in batches, pipe 6-10 cm long churros into the hot oil, snipping them off with a pair of kitchen scissors. You can either make them straight or loop them if you wish.

Fry for a minute on one side, then carefully turn over using a slotted spoon and continue frying until golden brown and crispy all over. Remove the churros from the oil, place on kitchen paper to drain any excess oil, then dust generously with NOMU Sweet Rub or cinnamon sugar. Serve while still warm with delicious chocolate dipping sauce.

To make the dipping sauce, heat the cream on the stove, or in the microwave until just below boiling point. Add the NOMU Hot Chocolate and stir well until smooth and silky.

 

Tips: Do NOT use a plain round nozzle for churros, only a star tip! Using a round tip can cause steam build-up, leading to a churros explosion.

If you don’t have any of our delicious Sweet Rub in your pantry, make your own cinnamon sugar by combining 1/4 cup sugar with 1 tsp NOMU Ground Cinnamon.

Ingredients

CHURROS:
1 cup water
2 tbsp light brown or white sugar
8 g unsalted butter
1/4 tsp NOMU Sea Salt
1 cup cake flour
2 eggs
½ tsp NOMU Vanilla Extract or NOMU Vanilla Essence
Neutral vegetable oil (like sunflower, canola or grapeseed), for frying
NOMU Sweet RUB, for dusting

CHOCOLATE DIPPING SAUCE:
½ cup cream
6 tbsp NOMU Just Add Water or Decadent Hot Chocolate 

Directions

In a saucepan, combine the water, sugar, butter and salt. Bring to a boil and remove from the heat. Quickly add the cake flour and stir vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the pot. Set aside to cool slightly. In a separate bowl, lightly whisk together the eggs and Vanilla. Add the egg mixture bit by bit to the dough, stirring well between additions until completely incorporated – the mixture should be soft, smooth and glossy. Spoon the dough into a piping bag fitted with a star-shaped piping nozzle.

Preheat ± 5cm oil in a saucepan to 180°C or until a piece of bread dropped into the hot oil immediately starts sizzling.

Working in batches, pipe 6-10 cm long churros into the hot oil, snipping them off with a pair of kitchen scissors. You can either make them straight or loop them if you wish.

Fry for a minute on one side, then carefully turn over using a slotted spoon and continue frying until golden brown and crispy all over. Remove the churros from the oil, place on kitchen paper to drain any excess oil, then dust generously with NOMU Sweet Rub or cinnamon sugar. Serve while still warm with delicious chocolate dipping sauce.

To make the dipping sauce, heat the cream on the stove, or in the microwave until just below boiling point. Add the NOMU Hot Chocolate and stir well until smooth and silky.

 

Tips: Do NOT use a plain round nozzle for churros, only a star tip! Using a round tip can cause steam build-up, leading to a churros explosion.

If you don’t have any of our delicious Sweet Rub in your pantry, make your own cinnamon sugar by combining 1/4 cup sugar with 1 tsp NOMU Ground Cinnamon.

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips