Savory Churros — Whipped Brie & Chili Honey Dip
Cook time: 20 minutes
Servings: 16–18 churros
INGREDIENTS:
・ 250ml / 8.5fl oz water
・ 80g / 2.8oz unsalted butter
・ 130g / 4.6oz plain flour
・ 3 large eggs
・ 50g / 1.8oz parmesan, finely grated
・ 1 tsp smoked paprika
・ 1 tsp fine salt
・ ½ tsp garlic powder
・ Pinch of cayenne
Parmesan Paprika Toss
・ 40g / 1.4oz parmesan, finely grated
・ 1 tsp smoked paprika
・ ½ tsp flaky salt
・ Pinch of cayenne
Whipped Brie
・ 200g / 7oz brie, rind removed, room temperature
・ 80g / 2.8oz cream cheese
・ 2 tbsp heavy cream
・ 1 tsp lemon juice
・ Pinch of white pepper
Chili Honey
・ 100g / 3.5oz runny honey
・ 1–2 tsp chili flakes
・ 1 tsp apple cider vinegar
・ Pinch of flaky salt
Finish
・ Fresh thyme leaves
・ Extra parmesan shavings
・ Smoked paprika dusting
・ Neutral oil for frying
Salty. Crispy. Smoky. Then cold brie. Then hot honey. In exactly that order.
INSTRUCTIONS
Chili Honey
1. Combine honey, chili flakes, vinegar, and salt in a small saucepan.
2. Warm over low heat for 3 minutes. Do not boil.
3. Remove from heat. Cool to room temperature. Set aside.
Whipped Brie
4. Remove rind from brie completely. Cut into rough chunks.
5. Add brie, cream cheese, heavy cream, lemon juice, and white pepper to a bowl.
6. Beat on medium-high for 3 minutes until completely smooth and cloud-like.
7. Transfer to a serving bowl. Refrigerate until needed.
Churro Dough
8. Combine water, butter, salt, smoked paprika, garlic powder, and cayenne in a saucepan.
9. Bring to a rolling boil over medium heat.
10. Remove from heat. Add flour all at once. Beat hard until a smooth dough ball forms.
11. Return to low heat. Stir for 2 minutes until the dough pulls away from the sides cleanly.
12. Transfer to a bowl. Cool for 5 minutes.
13. Add eggs one at a time, beating fully after each addition.
14. Add grated parmesan. Beat until fully incorporated. The dough should be smooth and glossy.
15. Transfer to a piping bag fitted with a large star nozzle.
Fry
16. Heat neutral oil in a deep pan to 180°C / 355°F.
17. Pipe churros directly into the oil in 12cm / 5in lengths. Snip with scissors.
18. Fry in batches of three or four. Do not crowd the pan.
19. Cook for 3–4 minutes, turning once, until deeply golden on all sides.
20. Drain on a wire rack immediately.
Parmesan Toss
21. Combine grated parmesan, smoked paprika, salt, and cayenne in a wide bowl.
22. Toss hot churros immediately in the parmesan mixture.
23. Coat every ridge. The heat from the churros melts the parmesan slightly onto the surface.
Plate and Serve
24. Stack churros loosely on the plate.
25. Place whipped brie alongside in a small bowl.
26. Pour chili honey aggressively over the churro stack.
27. Scatter fresh thyme, extra parmesan shavings, and a dusting of smoked paprika.
