Rompope Filled Churros Recipes

ROMPOPE-FILLED CHURROS

Steps:

• Combine the sanding sugar and cinnamon in a large shallow dish or pan that's large enough to roll the churros in (at least 8-inches wide). Set aside.
• Set up a baking sheet lined with a bunch of paper towels for the finished churros.
• In a medium saucepan over medium-high heat, bring the butter, sugar, salt and 1 cup water to a boil. Reduce heat to low. Sift the flour into the saucepan and stir for about 1 minute. (The mixture will immediately form a sticky ball.)
• Transfer the mixture to a stand mixer fitted with a paddle attachment. With the mixer running on low, add the eggs one at a time. Mix until the eggs are well incorporated.
• Fill a Dutch oven or pan with 2-2 1/2 inches of oil and place it over high heat. You want the oil to be at 345 to 365 degrees F during the frying process; use a thermometer to monitor the process closely. When the oil hits 340 degrees F, turn the heat down to medium and try to maintain the temperature range.
• Fit a pastry bag with a large closed-star tip and fill it 3/4 full with the churro dough.
• Squeeze the dough directly into the oil in 4 inch lengths, using scissors or a paring knife to separate the dough from the bag. You can fry 4 - 5 churros at a time, use metal tongs to keep them separated in the pan, about 2 minutes on each side until the churros are deep golden all over.
• Gently remove the finished churros with tongs and place them directly into the cinnamon-sugar mixture, rolling to coat them evenly. Place them on the paper towel lined sheet tray.
• Repeat until you've used all the dough.
• Poke a hole in the end of each churro with the tip of a paring knife. Fill a pastry bag fitted with a large (3/16-inch, #801) round tip with the Rompope Pastry Cream. Take each churro, insert the pastry tip in the end and fill. Repeat until all churros are filled. Serve warm.
• Combine the milk, almonds and granulated sugar in a blender and puree until smooth. Transfer to a pot, add the cinnamon stick and bring the mixture just to a boil over medium heat, scalding it.
• Meanwhile, whisk together the egg yolks, cornstarch and a pinch of salt in a bowl. Slowly whisk in the scalded milk mixture, then return the mixture back to the pot over medium heat. Cook, whisking constantly, until thick and you can see the trails of your whisk, about 2 minutes. Remove from the heat and whisk in the butter, then the rum. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until ready to use.

CHURROS

Steps:

• To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
• To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
• Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
• Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
• When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
• Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.

ROMPOPE

Steps:

• Combine the milk, sugar, nutmeg, baking soda, allspice and cinnamon in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally and checking to make sure the milk doesn't boil over, until the mixture is slightly reduced and the flavors come together, about 30 minutes.
• Whisk the egg yolks by hand in a large stainless steel or heatproof bowl until well combined. Slowly pour in the milk mixture, whisking. Return the mixture to the saucepan over medium heat. Add the almond extract and 1/4 teaspoon salt and cook until the mixture comes to a boil and starts to thicken, 6 to 8 minutes. Turn off the heat, immediately add the rum or brandy and stir to combine.
• Remove the pan from the heat, discard the cinnamon stick and allspice berries and let cool at room temperature. Refrigerate until chilled. Serve over ice.