Churros with Caramelised White Chocolate Ganache

churros overhead large

Like a less wholesome version of Sesame Street, this post is brought to you by the colour brown. Why brown? Because brown is the hue of tastiness. See also: gravy, Jack Daniels, crispy chicken skin, 10 year Scotch and the thin bits on croissants. I seem to have mash liquor on that list twice; oh well,  nevermind. I made a whole slew of delicious things with the intention of photographing and writing about them, and belatedly realised they all happened to be a very similar shade of brown and thus were going to be bloody hard to make look desirable and visually appealing. Rather than attempting to solve this [admittedly not huge] problem, I’m just going to roll with it.

Churros are Spanish doughnuts which are made long and thin, and are classically served with dulce de leche or dipped in thickened hot chocolate. At breakfast time. There’s nothing objectionable about any of those concepts, but caramelised white chocolate ganache is definitely worth a try. It is especially worthwhile if, like me, you are one of the generation of New Zealanders who lived in the halcyon days of Cadbury Caramilk bars, and were then dealt the crushing blow of having them suddenly and cruelly taken away from us. Oh, what is life? This event clearly had an untoward effect on me, but it turns out that the mysterious and lovely Caramilk bar is just white chocolate that’s been in the oven, and you can do it with minimal effort at home. I also made a little dukkah-esque mixture of sweet toasted nuts with cinnamon, vanilla and fancy shredded coconut, because I thought it would be tasty. And it WAS.  read more…

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