Buñuelos de Viento (Puffs of Air)
As I've already mentioned in a couple of posts this week, I held a Spanish-themed dinner party over the weekend and when it came to choosing a dessert, I already knew what I wanted to make. These sweet treats are halfway between a doughnut and a profiterole and I have to say they are INCREDIBLE.
Although they may look and sound a little daunting, these mouthfuls of pure heaven are actually really simple to make and you can go from ingredients to finished product in around 15-20 minutes. They went down really well at the dinner table with both adults and kids alike and they were polished off within seconds. I also highly recommend serving them with hot chocolate dipping sauce, which unfortunately disappeared before I had chance to take a photo! The recipe for the puffs themselves is taken from Omar Allibhoy's book and it worked really well so I haven't changed a thing about it and the hot chocolate dipping sauce is my own naughty creation - enjoy!
Buñuelos de Viento (Puffs of Air)
Serves 8-10
100ml water
45g butter
2g table salt
75g plain flour
2 large eggs (preferably free range)
3g bicarbonate of soda
vegetable oil for frying
icing sugar for sprinkling
For the hot chocolate dipping sauce:
150g 70% dark chocolate
150ml double cream
4 tbsp strong black coffee
100g mini marshmallows
100ml honey
1 tsp hot chilli powder
pinch of salt
Place the water, butter sand salt in a pan and bring to the boil. Add the flour, remove from the heat and mix with a wooden spoon for about 1 minutes until it is well combined and the mixture has become a ball. Leave to rest for 5 minutes.
Add the eggs one at a time, mixing well before the next addition. Add the bicarbonate of soda and stir in - the mixture should have the consistency of thick yoghurt.
Pour enough oil into a deep pan to give three inches depth of oil and heat until 190C. Alternatively, heat a deep fat fryer to the same temperature. Use a couple of teaspoons to start dropping in knobs of dough, about the size of a cherry, in batches. The dough should start frying and puff up after about 30 seconds. Once brown on one side, flip each doughnut over. They should take around a minute on each side. Scoop out with a slotted spoon and drain on kitchen paper. Dust with icing sugar and continue to fry, drain and sprinkle until you have used up all the dough.
For the dipping sauce, add all the ingredients except the chilli powder and salt to a saucepan. Heat gently and stir continuously until everything has melted into a sauce. Take off the heat and add the chilli powder and salt, mix well and serve.
TIP: You can also fill these with any manner of things. For example, whipped cream, crème pâtissière (thick custard) and chocolate ganache work really well. Simply use a piping bag to make a whole and fill them.
Although they may look and sound a little daunting, these mouthfuls of pure heaven are actually really simple to make and you can go from ingredients to finished product in around 15-20 minutes. They went down really well at the dinner table with both adults and kids alike and they were polished off within seconds. I also highly recommend serving them with hot chocolate dipping sauce, which unfortunately disappeared before I had chance to take a photo! The recipe for the puffs themselves is taken from Omar Allibhoy's book and it worked really well so I haven't changed a thing about it and the hot chocolate dipping sauce is my own naughty creation - enjoy!
Buñuelos de Viento (Puffs of Air)
Serves 8-10100ml water
45g butter
2g table salt
75g plain flour
2 large eggs (preferably free range)
3g bicarbonate of soda
vegetable oil for frying
icing sugar for sprinkling
For the hot chocolate dipping sauce:
150g 70% dark chocolate
150ml double cream
4 tbsp strong black coffee
100g mini marshmallows
100ml honey
1 tsp hot chilli powder
pinch of salt
Place the water, butter sand salt in a pan and bring to the boil. Add the flour, remove from the heat and mix with a wooden spoon for about 1 minutes until it is well combined and the mixture has become a ball. Leave to rest for 5 minutes.
Add the eggs one at a time, mixing well before the next addition. Add the bicarbonate of soda and stir in - the mixture should have the consistency of thick yoghurt.
Pour enough oil into a deep pan to give three inches depth of oil and heat until 190C. Alternatively, heat a deep fat fryer to the same temperature. Use a couple of teaspoons to start dropping in knobs of dough, about the size of a cherry, in batches. The dough should start frying and puff up after about 30 seconds. Once brown on one side, flip each doughnut over. They should take around a minute on each side. Scoop out with a slotted spoon and drain on kitchen paper. Dust with icing sugar and continue to fry, drain and sprinkle until you have used up all the dough.
For the dipping sauce, add all the ingredients except the chilli powder and salt to a saucepan. Heat gently and stir continuously until everything has melted into a sauce. Take off the heat and add the chilli powder and salt, mix well and serve.
TIP: You can also fill these with any manner of things. For example, whipped cream, crème pâtissière (thick custard) and chocolate ganache work really well. Simply use a piping bag to make a whole and fill them.
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