FOOD WITH MIGUEL MAESTRE CHURROS CHALLENGE

 FOOD WITH MIGUEL MAESTRE
CHURROS CHALLENGE
A Berry institution for over 50 years, The Famous Berry Donut Van has a cult following.
Cooked fresh to order, a drive down to the South Coast is never complete without a stop to
pick up a bag of hot doughy goodness from the van. Miguel heads to Berry to see if he can
win over their doughnut devotees with his Spanish Churros.
THE FAMOUS BERRY DOUGHNUT VAN
The Famous Berry Donut Van has been trading in Berry for over 50 years. In a stationary
van at the end of Queen Street, the staff cook your donuts made to order.
The doughnuts are made the same mix that was perfected all those years ago and are hand
made in a non-automatic mixer. Owner Teresa Nazareth brags that they’ve NEVER sold a
cold donut, and they’ve never re-heated one. She says that people are happy to wait up to
for a bag of fresh doughy goodness.
You can find The Famous Berry Doughnut Van at 73 Queen St, Berry NSW.
Opening Hours: Mon - Thu: 9:00 am-6:00 pm Fri - Sat: 8:00 am-12:00 am
RECIPE
CHURROS CON CHOCOLATE
Serves: 4–6
Prep time: 10 minutes
Cooking Time: 30 minutes
Equipment: piping bag, fryer, oil, whisks, medium size saucepan, small, medium &
large mixing bowls, star nozzle
250ml (8fl oz) milk
1 teaspoon caster sugar
100g (3½oz) unsalted butter, chopped
2 vanilla beans, split, seeds scraped out
115g plain flour
3 egg yolks
vegetable oil, for deep frying
caster sugar, to dust
chocolate sauce
250ml (8fl oz) condensed milk
200g (7oz) dark eating chocolate, chopped
splash milk
splash rum
To make chocolate sauce, stir condensed milk in a small saucepan, over medium
heat until hot. Add chocolate. Whisk until smooth. Whisk in milk and rum. Remove
from heat. Cover to keep warm.
Bring milk, sugar, butter and vanilla beans and seeds to a boil in a medium
saucepan.
Discard vanilla beans. Remove from heat.
Sift in flour. Stir with a wooden spoon until combined and dough comes away from
side of pan. Remove from heat. Stand, covered with plastic wrap, for 3 minutes.
Beat in egg yolks with wooden spoon, one at a time.
Spoon dough into a piping bag fitted with a 2cm star nozzle.
Heat oil to 180°C (350°F) (when a cube of bread turns golden brown, oil is hot
enough). Pipe 5cm lengths into oil, cutting off the dough with a sharp knife.
Deep fry churros until golden brown. Drain on absorbent paper.
Dust with caster sugar. Serve with chocolate sauce.
WEBLINKS
http://www.facebook.com/pages/The-Famous-Berry-Donut-Van/154310057934903