Glazed, Filled, Sugared & Dipped by Stephen Collucci

Author:Stephen Collucci [Colicchio, Stephen]
Language: eng
Format: epub
ISBN: 978-0-7704-3358-1
Publisher: Crown Publishing Group
Published: 2013-08-26T16:00:00+00:00

cardamom sugar

MAKES 1 CUP

1 cup sugar

¾ teaspoon ground cardamom

¼ teaspoon salt

In a small bowl, combine the sugar, cardamom, and salt. Use immediately, or store in an airtight container for up to 1 week.

hazelnut churros with CAJETA

I love these Spanish-style fritters, in part because of their whimsical, unusual look. This dough is very similar to what you use to make cream puffs—traditional choux pastry—which results in a fried treat with a super-crunchy exterior and a very moist interior. Churros can be filled with seasonal jams, tossed in different sugars, and accompanied by a variety of dipping sauces so that you never have the same dessert twice. This particular way to serve them is one of my all-time favorites, finished off with a touch of hazelnut and paired with a dipping sauce of cajeta, a milky-sweet caramel syrup that is a traditional Mexican confection. | MAKES ABOUT A DOZEN CHURROS

2 tablespoons sugar

Pinch of salt

1 tablespoon vegetable oil

1 cup all-purpose flour

2 large eggs

Vegetable oil, for frying

Hazelnut Sugar

Cajeta (recipe follows)

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