“Puffed “churros” filled with pistachio cream”

Original recipe by Eric Ortuño
Pastry Chef & Learning Director 
Associate Founder of l’Atelier Barcelona
Relais Desserts International

 

Churros dough

• Flour (w 320) - 1 Kg
• Pressed yeast - 40 g
• Salt - 20 g
• Powder milk - 40 g
• Water - 500 g
• Dry butter - 200 g
• Dry butter - 600 g

Knead the flour with the salt, sugar, pressed yeast, milk powder, 200 g of butter and water.
Knead for 15 minutes on 1st speed.
Chill the dough for 12 hours at 2 ºC.
Roll out the 600 g of butter into a square.
Roll out the dough into a rectangle, put the butter in the center of the dough and fold the ends of the dough into the center. Spread and give a simple fold, leave to rest for 40 minutes in a fridge at 3ºC and renew the operation 2 more times (with due rest).

Spread on 4 mm thick sheet. Ferment at 24 ºC for 1’30h. Cut rectangles of 2x6 cm. Cook on a “plancha” for churros.

Pistachio cream (filling)

• Pure pistachio paste Soc Chef - 200 g
• White chocolate - 100 g

Mix the melted white chocolate with the pure pistachio paste.

Assembly

Fill with the pistachio cream. Roll in sugar.

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