French Toast Churros with Orange with glaze

Spanish churros are long fried donuts made from butter choux pastry, which is often rolled in sugar with cinnamon and eat dipping in chocolate sauce. Their taste is simply amazing. But if u you don’t have time or skills to make choux pastry, You can make a simplified version of churros from French toasts. it very fast and simple, and the taste is just as amazing. Chop stiffened bread with long bars. Soak them in an egg mixture and fry in a pan. Bread in flavored sugar immediately with cinnamon and anise and serve with white chocolate sauce and an orange. This ganache is so tasty and unusual that you will probably use it in others desserts. Share with friends: Time: 1 hour. 10 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

French Toast Churros

• 6 slices 4 cm thick. Yesterday crumbly bread without crusts
• 1 tbsp. sugar + 2 tbsp. l
• 2 tsp ground cinnamon
• 1/4 tsp ground star anise
• 3 large eggs
• 2 large yolks
• 2 tbsp. nonfat cream
• 1 tsp vanilla extract
• 1/4 Art. rapeseed oil
• 55 gr. butter

Orange glaze

• 0.5 tbsp. fat cream
• 1/4 Art. almond paste
• 250 gr white chocolate, coarsely chopped
• 2 tsp finely grated orange peel

Recipes with similar ingredients: fancy bun, white chocolate, almond paste, orange zest, eggs, cream, cinnamon, star anise, toasts

Recipe preparation:

1. Preheat the oven to 135 ° C.
2. Cut each slice of bread lengthwise into three pieces (total 18 pieces). Lay on a wire rack mounted on a baking sheet, and bake for 30 minutes to dry the bread. Remove from the oven and let stand for another 30 minutes before frying french toasts.
3. Meanwhile, cook the ganache: in a small saucepan mix cream and almond paste and over low heat, stirring occasionally, bring to a boil, the mixture should not be completely homogeneous. Remove from the stove, cover and let infuse for 10 minutes.
4. Put white chocolate in a heat-resistant bowl (if the cream is strong cooled, reheat it, almost bringing to a boil). Strain hot chocolate cream through a fine sieve, add orange zest and leave for 1 minute. Stir until smooth. Keep warm.
5. French toasts: in shallow baking dish mix 1 tbsp. sugar, cinnamon and star anise. In a bowl, beat the eggs, yolks, 2 tbsp. l sugar, low-fat cream and vanilla extract until homogeneous consistency. Pour into another shallow shape for baking.
6. When working in batches, so as not to overfill the pan, soak bread so that it is soaked in egg mixture, turning slices several times, for about 3 minutes.
7. In a large skillet with non-stick coating over moderate heat heat half the vegetable oil and half the butter, so that it melts. Fry the soaked bread in batches, turning, until golden brown on all sides, about 30 each seconds on each side. Put it out of the pan immediately, roll toast in sugar with cinnamon and transfer to a dish. Same repeat with the remaining vegetable and butter and with bread.
8. Serve warm churros with ganache dip.