It was only after I’d made, styled and photographed this dessert that I planned to post next week that I realised that it’d actually be a pretty awesome dessert for Valentines Day. Apparently in February I develop an infatuation with doughnuts and raspberries, as last year’s post contained accidentally similar flavours!
Let me preface this post by saying I’ve never been a fan of the rampant commercialism that comes along with VDay. This is also my first one as a single lady in years… But this year I’m actually a little thankful for a little reminder to show and tell my friends how much I love and appreciate them, because it’s something we perhaps don’t do as often as we should. I know I’m guilty.
I like to show my love for the people in my life with cooking, whether it be making their favourite foods or express posting them a batch of cookies. More than anything I wish I could teleport all of my friends from their various corners of the globe, get them all in a room together, drink some wine, laugh a lot, cook them an incredible meal, and finish with this dessert.
So whether you’re spending time with your boyfriend, girlfriend or best friend, I hope you tell them how much they mean to you. And not just on Valentines Day, but often. I urge you to avoid the tacky store-bought flowers and overpriced chocolates. This year, show your love with something homemade instead, whether it be a home-cooked meal, a scrapbook of photos, or if you’re crafty, a DIY gift. There’s lots of ideas over here!
These churros all but vanished, they were consumed so fast. A few even went missing during the photo shoot. I love this combination of flavours – a barely sweet doughnut cooked to a perfect golden brown, paired with a white chocolate and raspberry ganache, that also includes a healthy splash of Chambord raspberry liqueur. And some sprinkles for good measure, because lets face it – sprinkles are never a bad idea 🙂
• 325g plain flour
• 30g caster sugar
• 60ml olive oil
• Vegetable oil, for deep frying
To make the churros, combine flour, sugar and ½ teaspoon fine salt in the bowl of an electric mixer fitted with the paddle attachment. Combine olive oil and 450ml water in a saucepan and bring to the boil over medium-high heat. With mixer on low-medium speed, carefully add flour to mixture and mix to combine. Increase speed to medium-high and beat until very smooth (2-3 minutes).
Transfer to a piping bag fitted with a 2cm star nozzle, squeeze bag to expel any air bubbles and rest at room temperature for 30 minutes.