GBBO 2016, Week 4 Batter

Benjamina’s Pistachio and White Chocolate Churros


For the Churros

  • 25g granulated sugar
  • 165g salted butter
  • 275ml water
  • 1/4 tsp fine sea salt
  • 225g plain flour, sifted
  • 4 medium eggs, at room temperature
  • 1 tsp vanilla extract
  • 100g caster sugar
  • sunflower oil, for deep frying
  • 60g white chocolate, chopped
  • 100g unsalted pistachio nuts (shelled)



  1. To make the churro dough, put the sugar butter, water and salt into a pan and heat gently, stirring frequently, until the sugar has dissolved and the butter has melted. Bring to the boil, then tip in the flour, all in one go. Beat vigorously over low heat until the mixture forms a smooth, glossy ball of thick dough. Remove from the heat and transfer to a heatproof mixing bowl. Leave to cool until lukewarm, then, one at a time, add the eggs, beating well after each addition with a, electric whisk. Whisk in the vanilla extract
  2. Transfer to a large piping bag bag fitted with a star nozzle. Pipe the churros on to baking paper lined baking tray: pipe the fingers exactly 10cm long, cutting off the dough at the end with scissors to give a neat rounded edge, place in the fridge to chill for 15 minutes
  3. Heat the oil in a large, deep pan to 190 degrees C. Remove the churros from the fridge and cut around them so that you are left with a square of baking paper under each churro. Carefully remove each finger from the baking paper into the hot oil. Fry, turning it frequently so it colours evenly, about 6 minutes until they reach a rich golden brown and cooked through. Lift out and drain o kitchen paper before rolling to coat in the caster sugar. Leave to cool on a rack. Fry the churros in small batches so that the fryer doesn’t become crowded
  4. Finely crush the pistachios and melt the white chocolate. Dip each churro into the chocolate and sprinkle with the pistachio dust. Arrange on a platter and allow to cool before serving



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