shortbread (churros) with apricots and chocolate sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash and halve the apricots and remove the stone. Cut the fruit into slices. Stir sauce powder with 5 tablespoons of juice until smooth. Caramelise 75 g sugar in a saucepan. Add the apricots, turn briefly in the caramel.

2. 2

   Deglaze with 300 ml juice. Simmer for 2-3 minutes until the caramel has dissolved. Stir in the sauce powder and bring to the boil briefly. Remove from heat and let it cool down. Chop the chocolate for the chocolate sauce.

3. 3

   Heat the cream and 1 tablespoon of sugar, remove from heat and melt the chocolate in the hot cream. Pour into a bowl and set aside covered. For the churros, pour flour into a bowl.

4. 4

   Bring 500 ml of water, oil and salt to the boil briefly. Pour over the flour and knead immediately with the dough hooks of the hand mixer to a smooth dough. Heat frying oil to approx. 180 °C. Pour the dough in portions into a piping bag with a large star-shaped spout.

5. 5

   Spray approx. 20 strips (approx. 10 cm long) on baking paper. Squeeze a few strips together as a curl. Slide 3-4 of each strip into the hot fat. Bake for 4-5 minutes until golden brown. Take out with a skimmer and drain well on kitchen paper.

6. 6

   Mix 100 g sugar and cinnamon. Turn half the churros in cinnamon sugar, the other half in 100 g sugar. Serve with compote and chocolate sauce. Decorate with mint.

Nutrition Facts

KCAL
260 kcal

CARBS
36 g

FATS
12 g

PROTEINS
3 g