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Churros, pimentón, chorizo & dried ham

For this recipe, use the churros maker (53502920). This is the ideal tool for making savoury churros.

Tip: don't forget to turn the device over while baking, so the churros bake evenly.

With this small kitchen tool, you can get creative with the tastiest appetizers. By using this affordable device in a less obvious way, you can achieve surprising results.

Ingredients

225mlspiced tomato juice
2Smoked paprika powder
120gFlour
45gButter
2Eggs
60gCornmeal
1finely grated cheese
1finely chopped red chili pepper

1Chorizo sausage
about 400 ml sunflower oil
100gEgg white
Fresh herbs
100gYogurt
dried raw ham

Preparation

  1. Heat tomato juice with the butter and smoked paprika powder over low heat.
  2. When the butter has melted, add the sifted flour and cornmeal.
  3. Mix well until a dough ball forms.
  4. Remove from the heat, let cool slightly, and then mix in the eggs one by one.
  5. Finally, mix in the cheese &

  1. Slice the chorizo sausage.
  2. Fry in a pan.
  3. Put the chorizo and the rendered fat in a blender.
  4. Add the sunflower oil and blend until smooth.
  5. Strain the mixture to obtain chorizo oil.
  6. Put the yogurt and egg white in a measuring cup.
  7. Insert an immersion blender and, while blending, gradually add the oil until it reaches mayonnaise thickness.
  8. Pipe dots of this mayonnaise onto the fried churros.
  9. Garnish with dried raw ham (crisped in the oven at 100°C) and fresh herbs.