Churros with cappuccino, which are neither churros, nor cappuccino. Or at least not as we know them. Chef Aingeru Etxebarria has prepared a recipe as surprising as it is delicious.
Meats / Eggs
For the churros:
For the cappuccino:
For the potato foam:
To make the churros, put the milk, oregano, butter, salt and sugar in a saucepan. Mix well and bring to the boil over a medium heat. When it reaches the boil take it off the heat, pour in the flour and beat it with a hand whisk until it forms a uniform dough.
Return the saucepan to the heat and continue stirring until the dough comes away from the sides. At that point, remove it from the heat again and let it cool. Once the dough is off the heat and cooled, add the eggs one at a time while stirring so that they mix in well. Put the dough in an icing bag with a star nozzle and leave it to stand for at least 10 minutes.
Add the piped dough to a wok containing the hot oil and let it brown well. When it is ready, place on a tray to drain with paper towels.
The mushroom purée
Sauté the vegetables in a casserole dish with a splash of oil. Once they have browned, add the mushrooms. Wait for the mushrooms to also brown and then add the water and let the whole thing cook for about 20 minutes on a low heat. Finally, mash, strain and whip the mixture and add salt to taste.
The potato foam
Wash and peel the small potato then cook it. Cover it with the cream and leave it to boil. Then mash, strain and whip it. It should be a relatively liquid mixture, so add more cream if necessary. Season and put it all into a siphon with two cartridges.
Fill a glass with ¾ parts purée and top with the potato foam. Put some churros next to it as an accompaniment.
This dish was made with a lot of art, love and quality ingredients, using a set of kitchen utensils that, as well as being practical and durable, also have a sophisticated design.