Spanish breakfast on France Bleu Gascogne with the excellent churros of our chef of the day, the dynamic Ben DEspagnet, Au Cheval Blanc in Tosse. Extra churros, soft on the inside and crispy on the outside! Churros for dessert on the summer menu which have been such a hit that the chef could well keep them on the future menu.
– CWM
To accompany them, Benjamin chose a caramel chocolate sauce, an addictive sauce! But before dipping them greedily in it, he rolls them in his cinnamon-flavoured sugar, a treat!
Classic churros or banana churros?
It’s that the chef offers us both. Difficult to choose between one or the other, so it is better to give in directly to temptation.
– CWM
By re-listening to today’s show, Benjamin gives you his complete recipe for classic churros and here for the greedy, here is the recipe for banana churros:
Ingredients (for a dozen):
- A large ripe banana or two small ones
- 80g of butter
- 200g flour
- 3 or 4 cl of water
- 1 egg
- 1 pinch of salt
Mash your banana with the water. Add the butter in pieces. Boil, add flour and mix well. Add the egg and mix again. Your dough is ready. Fill your piping bag (star nozzle) and prepare an oil bath (fryer or saucepan). Dip your churros until golden brown. Churros hold up very well to freezing.
No piping bag and even less a piping bag? Benjamin gives you his tip on today’s show.
On the sauce side, to reproduce the chef’s chocolate caramel sauce, there are two solutions: either you find the chocolate-caramel in the shops or you make your own caramel. For the dosage bet on 200 grams of cream and 300 grams of chocolate and caramel.
To find the restaurant menu, menus and special evenings (squid evening on Thursday, September 29), go to the restaurant’s Facebook page.