Yield: approximately 2 dozen pieces
- 1¼ c. water
- 1 T. oil
- 1 ½ T. unsalted butter
- 1 T. sugar
- ½ t. salt
- ½ t. vanilla extract
- 1¼ c. all-purpose flour
- 2 eggs, slightly beaten
- 1 c. sugar
- 2 T. cinnamon
- Sift the flour and set aside. Combine water, oil, butter, sugar, salt, and vanilla in a heavy bottom pot and bring to a boil. Remove pot from the heat and quickly stir in flour.
- Return pot to the heat (medium) and vigorously stir the mixture until it forms into a ball of dough and a film has developed inside the pot. Remove from heat and beat in the egg until smooth.
- Allow mixture to cool a bit. Fill a pastry bag fitted with a #7 star tip with the slightly cooled mixture. Pipe 3" strips onto a sheet pan lined with wax or parchment paper. Refrigerate or freeze until ready to use. Allow dough to thaw for about 10 mins. if frozen.
- Heat about 2" of oil in a heavy bottom pot or skillet to 375 degrees. Carefully lower the churros dough into the hot oil. Don't do more than 3-4 at a time. Fry strips until golden brown.
- Lift churros out with a slotted spoon and drain them on paper towels. Toss hot churros in cinnamon sugar.
- 8 oz. bittersweet chocolate, chopped
- 1 ½ oz. unsweetened chocolate, chopped
- 5 T. butter
- 1 can (14 oz.) sweetened condensed milk
- ¼ c. corn syrup
- pinch of salt
- 2 t. vanilla extract
- 2 t. unsweetened cocoa powder
- ½ c. hot coffee
- 2 T. sweet chili puree (see recipe below)
- 1 t. ground cinnamon
- Combine all the ingredients in a heat proof bowl and melt over simmering pot of water. Do not overheat the chocolate.
- Whisk until smooth. Use hand blender if available.
- 4-5 Guajillo chilis, stem & seeds removed
- ½ c. sugar
- Soak dry chilis with boiling hot water for about 15 mins. to soften.
- Drain off liquid and place chilis in a pot with the sugar and just enough water to cover.
- Simmer until most of the liquid (about 90%) has evaporated. Puree mixture in a blender. Strain.
- 2 ¼ c. sugar
- 2 T. corn syrup
- 1 ¾ c. heavy cream
- ¾ t. sea salt
- ½ t. vanilla extract
- Combine sugar and corn syrup with just enough water to moisten sugar and cook to a medium dark amber color.
- Reduce heat and slowly whisk in cream, then add salt and vanilla. Allow everything to boil for about 3 mins., whisking gently. Remove from heat and transfer sauce to a heat-proof container and cool to room temperature.
- To prevent crystallization, do not disturb the caramel while it is cooling.
Mi2Sweets is the brainchild of Pastry Chef Mimi Young, who describes her scrumptious creations as "sweet comfort" with a healthy dose of fun. Her mission is to conjure up happy childhood memories through the taste buds, to feed both the stomach and the soul.
Whether it is an old-fashioned Banana Cream Pie piled high with whipped cream, a whimsical lingerie sugar cookie, or a delectable wedding cake of devil's food and malted milk créme filling, Mi2Sweets strives to put you in your "happy place."
Mimi graduated from culinary school in 1994 at the top of her class and went on to become Pastry Chef at several Bay Area establishments, including JOHNFRANK, Grand Café, Scala's Bistro, and Palio d'Asti.
At Scala's Bistro, Mimi created some of her most favorite crowd-pleasing specialties such as Sticky Toffee Pudding with Guinness, Cherry Cheesecake Sundae, and the "tongue in cheek" Dulce and Bananas. She's also won raves for her most ingenious cookie dough truffles, featured in Daily Candy.
At Palio d'Asti, Mimi brought her signature style to the Italian table, once again infusing the seasonal dessert menu with lively flavors and a whimsical sense of play, as evidenced in her bacon-infused Bombolonis, with maple custard, maple glaze, and maple-candied bacon bits.
For more information about Mi2Sweets, visit www.mi2sweets.com