Sorry, you need to enable JavaScript to visit this website.

Pecorino Churros by Rafael Cagali

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
40MIN
Cuisine

Ingredients

Flour: 250g, sifted

Still water: 500ml

Butter: 150g (room temp.)

Salt: 15g

Pecorino cheese: 80g, or Parmesan

Eggs: 250g (5 eggs roughly – whisked)

A tasty and simple appetiser with tangy pecorino cheese by chef Rafael Cagali from restaurant Elis in London.

Method
01.
For the dough

Put water, butter and salt in a pot and bring to a simmer, whisking. Allow to simmer for 2 minutes.

02.

Add flour to the pot and continue whisking/stirring (a rubber spatula is better as less will stick to the spatula) and cook on medium/high heat for 5 minutes. Whisk/stir continuously so it does not stick to the bottom of the pot. The resulting dough should be dry and dense.

03.

Remove from pot and place in a KitchenAid and mix on speed 2 until it begins to cool – roughly 4 minutes.

NOTE: It is possible to do this all by hand, it is just critical that the dough is cooled before you add the eggs to avoid scrambling. To do it by hand, let the dough cool for 10-15 minutes.

04.

Add the pecorino to the dough mix and continue mixing – 2 minutes.

05.

Add whisked eggs slowly into the dough mix on high speed to ensure it does not split.

06.

Keep dough covered and refrigerated until needed.

07.
To serve

Put dough into a piping bag/plastic bag with tip cut off.

08.

Heat any neutral oil (e.g. vegetable oil, peanut oil) to 190°C.

09.

Pipe dough into oil and use scissors to snip off end of each churro length from bag.

10.

Fry until golden brown.

11.

Take churros out of fryer and let drain on paper towel.

12.

Place churros on plate and garnish with plenty of additional pecorino cheese when hot.

Join the community
Badge
Join us for unlimited access to the very best of Fine Dining Lovers