Churros fresh out of the fryer are the best!
I wouldn't say I'm a churro expert, but I've had a few in my day - none in an "authentic" setting however. Have you ever had a cold one? I have, at AT&T - hard and stale. Yuck! I think the best are at Disneyland. They fly off the cart so fast that they don't have time to go bad. (It might also have to do with that whole "magical" thing they have going on.)
Churros [04.24.2010]
Since Disneyland isn't just around the corner, I decided it was time to make my own churro. I scanned through a few recipes online - the batter seemed to be a basic pate a choux that was piped and fried. However, the one I decided on using was a pate a choux without the eggs. I had my reservations because I thought it would come out too dense. However, this recipe had the most positive feedback, so I went for it.
I was pleased with the results. The outside ridges were crispy and the inside was soft and not raw, but slightly chewy, which I personally liked. I served the churros with a caramel dipping sauce. I believe that using a thermometer was helpful in even frying, since many reviews had problems with burning the outside and raw dough inside.
A couple of months ago, I bought the smallest tart rings I could find - 2.75" diameter. Needless to say, I started tart
making right away.
Lemon Lavender Tarts [04.13.2010]
Chocolate Custard Tarts [04.20.2010]
For the lemon lavender tarts, I made a regular lemon curd with dried lavender. Once the curd was made, I strained out the lavender, filled tart shells that I pre-baked and finished the tarts in the oven for about 5 minutes. I also ground together some sugar, lemon zest and dried lavender to sprinkle on the finished tarts.
The chocolate custard starts as a basic sweetened ganache but with the addition of flavor and egg. As with the lemon lavender tarts, I filled tart shells I had pre-baked and finished them in the oven. For the finishing touch, I added a piece of edible gold leaf - thanks Thip!
I have come to enjoy taking photos of flowers in addition to food. In my opinion, the set up is quite similar.
Narcissus [03.29.2010]
