Gabe Bertaccini’s Churros with White Chocolate Ganache | Worst Cooks in America | Food Network

In the world of desserts, churros are probably some of the quicker sweets you can make! Gabe serves his with two of his favorite dipping sauces — a white chocolate amaretto ganache and a salted caramel!

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Churros with Pistachios, White Chocolate Amaretto Ganache and Salted Caramel
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 1 hr 20 min (includes cooling time)
Active: 55 min
Yield: 12 churros

Ingredients

Churros:

Vegetable oil, for frying
1/2 stick (4 tablespoons) unsalted butter, diced into small cubes
1/4 teaspoon kosher salt
1 cup plus 1 tablespoon granulated sugar
1 vanilla bean pod, seeds scraped
1 cup all-purpose flour
2 large eggs

Salted Caramel:
1 1/2 cups granulated sugar
Juice of 1/2 lemon
1 cup heavy cream
3 tablespoons unsalted butter
1 to 2 teaspoons flaky sea salt
White Chocolate Amaretto Ganache:
1 1/2 cups white chocolate callets (wafers)
1/4 cup amaretto
1/4 teaspoon almond extract
3/4 cup pistachios, finely chopped

Directions

Special equipment: a deep-fry thermometer; a piping bag fitted with a star tip

For the churros: Add enough vegetable oil to a large, heavy-bottom pot to measure about 2 inches deep and heat to 360 degrees F on a deep-fry thermometer.

Add the butter, salt, 1 tablespoon sugar, scraped vanilla seeds with pod and 1 cup water to a medium saucepan and bring to a boil. Remove the vanilla pod and add the flour, then reduce the heat to medium and cook, stirring, until the mixture starts to form a ball and is smooth, 2 to 3 minutes. Transfer to a mixing bowl and let cool. Using an electric hand mixer, slowly beat in the eggs one at a time until smooth.

Transfer the mixture to a piping bag fitted with a star tip. Cut out 12 strips of parchment paper each measuring about 8-by-2 inches. Pipe the dough into 6-inch-long strips on each rectangle.
Working in batches, place the churros in the oil, dough-side down, and cook until golden brown, 3 to 4 minutes per side (remove the parchment with tongs). Drain the churros on paper towels and roll in the remaining 1 cup granulated sugar.

For the salted caramel: Combine the granulated sugar, lemon juice and 1/4 cup water in a heavy-bottomed saucepan over medium-high heat. Cook for a few minutes until the sugar dissolves. Allow the mixture to come to a boil, then reduce the heat to medium and cook until the sugar turns a deep amber color, 4 to 5 minutes. Remove from the heat.

Carefully pour in the heavy cream, stirring constantly, until fully incorporated. Stir in the butter until melted and smooth, then add 1 to 2 teaspoons flaky sea salt, depending on how salty you’d like it. Let the caramel cool for 5 minutes, then pour into a serving dish.

For the white chocolate amaretto ganache: Heat the heavy cream in a pan over medium-low heat just until it begins to simmer. Place the white chocolate in a heatproof bowl and set over the pan of hot heavy cream to partially melt for a few minutes. Remove the cream from the heat and pour it over the partially melted white chocolate. Add the amaretto and almond extract and stir until the ganache is fully melted, smooth and shiny.

To assemble, dip one end of each churro in the white chocolate ganache, then roll in the chopped pistachios. Serve the churros alongside the salted caramel and remaining white chocolate ganache.

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Gabe Bertaccini’s Churros with White Chocolate Ganache | Worst Cooks in America | Food Network


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