Strawberry & Raspberry-Filled Churros

Before starting this Raspberry & Strawberry-Filled Churros recipe, organise all the necessary ingredients for the churro dough.

For the churro dough: Pour the water in a saucepan.

Add the salt. Make sure you add 5 grams (a pinch won't be enough).

Bring the water to a boil.

In the meantime, place the flour in the stand mixer recipient. Use the flat beater.

When the water starts boiling...

... pour over the flour while mixing at low speed.

Add the orange blossom water...

... and mix until homogeneous, without lumps.

Stop the beater when homogeneous.

Fill the churro dough press with the dough. Fit the machine with the plastic attachment for stuffed churros.

Place the top part back on...

... and screw tight.

Arrange paper towels at the bottom of a food tray.

Heat the oil at 190°C in a deep fryer. Start pushing the dough with the press...

... and cut the churros to the desired length with a knife. For stuffed churros, I recommend making them quite short. The central hole in long churros will tend to re-seal itself easily while frying.

Fry until gold...

... then flip with a skimmer and continue frying until golden on all sides, then transfer over the paper towel.

Repeat the operation with the rest of the batter.

Fry the churros until golden, then transfer over the paper towel.

When the churros are cooked, use the probe of a thermometer to recreate the central holes.

The churros are ready.

For the strawberry/raspberry confit: Organise all the necessary ingredients.

Pour the strawberry purée in a saucepan.

Add the fresh raspberries...

... and add 40 grams of castor sugar.

Blend the rest of the sugar with the pectin NH coating.

Place the preparation over medium heat. When the temperature reaches 60°C...

... add the sugar and pectin mix, whisking vigorously to avoid lumps.

Bring to a boil and cook for a further 2 minutes to activate the pectin.

Transfer the confit in a food tray...

... cover the surface with cling film...

... and refrigerate until set.

When the confit has set, transfer into a mixing bowl...

... and whisk until smooth.

Transfer the confit into a piping bag fitted with a filling nozzle.

Fill the churros with the confit...

... from both ends.

Set the churros aside.

Get a teaspoon of freeze-dried raspberry powder...

... add to the castor sugar.

... and combine well. We now have a raspberry-flavoured sugar.

Roll the churros in the raspberry-flavoured sugar to coat them.

The churros are now ready. Enjoy!