Churros with Pineapple, Guava and Boba by Wendy Watson

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Born from my love of guava, I try to surprise guests’ taste buds with the juxtaposition of sweet, crave-worthy churros alongside tangy tropical notes and winter citrus. Refreshing, bright, and earthy flavors from the citrus, pineapple, and rosemary work to build contrast to the hot churro and cold guava ice cream. It’s an exciting dessert that keeps you coming back for another bite.

Yield: 24 servings


Churros

  • 1419 g water
  • 240 g granulated sugar
  • 12 g kosher salt
  • 156 g unsalted butter
  • 960 g all-purpose flour
  • 12 g baking powder
  • 6 large eggs

1. In a heavy-bottomed pot, bring the water, sugar, salt and butter to a boil.
2. Add the flour and baking powder and stir with a large spoon until all flour is incorporated and the dough forms a ball.
3. Transfer to a mixing bowl and mix on low speed with a paddle attachment for 5 minutes to allow the dough to cool. Add eggs one at a time.
4. Transfer to a pastry bag fitted with a large star piping tip.


Pineapple Gastrique

  • 1,000 g pineapple puree
  • 50 g granulated sugar
  • 45 g white wine
  • 55 g white wine vinegar

1. Boil all ingredients together until a thick nappé is reached. Allow to cool completely.


Guava Ice Cream

  • 2250 g milk
  • 450 g heavy cream
  • 675 g granulated sugar, divided
  • 1000 g guava puree
  • 75 g glucose syrup
  • 225 g granulated sugar
  • 255 g egg yolks

1. Bring the milk, heavy cream, 450 g of the sugar, the guava puree and glucose syrup to scalding.
2. Combine the remaining 255 g of sugar and yolks together with a whisk and temper the hot liquid in with the yolks. With a rubber spatula stir the entire mixture over a medium-low heat until it reaches 178˚F. Allow to cool completely before spinning in an ice cream spinner.


Rosemary Sugar

  • 6 trimmed or 4 whole rosemary stems
  • 800 g granulated sugar

1. Combine all ingredients in a container and allow to sit for at least 24 hours to infuse the rosemary flavor into the sugar.
2. Remove the stems and blend the sugar in a food processor.


Tapioca (Boba) Pearls

  • 1.5 lt water
  • 250 g Boba tapioca pearls

1. Bring water to a solid boil.
2. Add tapioca pearls and cover for 3 minutes.
3. Uncover and cook for 3 ½ more minutes.
4. Strain and run cool water over the pearls for 1 minute.
5. Store in water for service.


Plating

  • Orange segments (5 for each plate)
  • Chopped fresh rosemary

1. Pipe the churro batter itno three 6” pieces and fry until golden brown on each side in a 350˚F oil.
2. Toss churro sticks in rosemary sugar.
3. Scoop guava ice cream and place in the center of the Pineapple Gastrique.
4. Arrange 3 churro sticks in a triangle around the ice cream so that each corner is overlapping the other. Arrange the orange segments so they surround the ice cream. Strain off the tapioca on your spoon and pour over the top of the ice cream, allowing the pearls to fall where they may. Finish with a sprinkle of fresh rosemary.


About Wendy Watson

Wendy Watson is the Pastry Chef at Grey Ghost Detroit. Her early influence was her mom and grandmother as she learned the basics of cooking and pastry from them. Wendy works to create concepts that are approachable, yet elevated. Find out more at greyghostdetroit.com.