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 🙂

Churros with White Chocolate Raspberry Ganache
Serves 6

• 325g plain flour
• 30g caster sugar
• 60ml olive oil
• Vegetable oil, for deep frying

• Rainbow sprinkles, to serve

White Chocolate Raspberry Ganache

• 50ml pouring cream (35% fat)

• 200g white chocolate

• 45g raspberries, coarsely chopped (frozen are fine)

• 30ml Chambord (optional)

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. 

In the meantime, to make ganache, bring cream just to the boil in a small saucepan. Remove from heat, add chocolate, and stand until melted (5 minutes). Stir until smooth and glossy, then add raspberries and Chambord and refrigerate until required.

Preheat vegetable oil in a deep-fryer or deep-sided saucepan to 180°C (350°F). Carefully pipe 15-20cm swirls into oil and cook, turning occasionally, until golden and cooked through. Drain on paper towels and cool slightly. Serve with ganache and rainbow sprinkles.