“Estrella del Cielo: Vegan Churros con Chocolate y Miel de Pino”

Allergens

Contains nuts.

Ingredients

• 1. For the Churros:
• 1 cup water
• 2 tbsp coconut oil
• 1 1/2 cups all
• purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 3 cups vegetable oil (for frying)
• A pinch of sugar and cinnamon for dusting 2. For the Pine Nut Honey:
• 1/2 cup pine nuts, toasted
• 1/4 cup wildflower honey
• 1 tsp lemon juice 3. For the Dark Chocolate Drizzle:
• 100g vegan dark chocolate, chopped

Instructions

1. In a saucepan, combine water and coconut oil bring to a boil. Remove from heat and stir in flour, cinnamon, salt, and vanilla extract until a smooth dough forms.
2. Transfer dough into a piping bag fitted with a large star tip. Pipe 5 inch strips of dough onto a parchment lined baking sheet, cutting off excess dough with a knife or scissors.
3. Heat vegetable oil in a deep frying pan to 360°F (180°C). Fry churros until golden brown, about 2 3 minutes per side. Remove and drain on paper towels.
4. For the Pine Nut Honey: Blend toasted pine nuts, honey, and lemon juice in a blender until smooth. Strain through a fine mesh sieve and set aside.
5. For the Dark Chocolate Drizzle: In a microwave safe bowl, melt chocolate in 20 second increments, stirring between each until completely melted and smooth.
6. Dust fried churros with a pinch of sugar and cinnamon. Arrange on a plate, drizzle generously with Pine Nut Honey and Dark Chocolate Drizzle.

Chef’s Insight

The key to perfect churros lies in the dough consistency and the frying temperature, which creates an irresistible balance of crispiness and fluffiness.

Notes

Adjust the frying time according to your desired churro crispiness level.