Monte Cristo Churros with Peppered Cherry Sauce - Butterball Foodservice
Monte Cristo Churros with Peppered Cherry Sauce

Monte Cristo Churros with Peppered Cherry Sauce

Ingredients

3 ea.

Eggs

1 cup + 2 tbsp.

Water

1/2 cup

Butter

2 tbsp.

Sugar

1 tsp.

Salt

1 cup

Flour

1/2 tsp.

Vanilla extract, double strength

1/3 cup

Queso blanco, brunoise dice

1/3 cup

Gruyère, brunoise dice

1/2 cup

Ham, brunoise dice

1/3 cup

Turkey, roasted, brunoise dice

1/4 cup

Powdered sugar

As needed

Peppered Cherry Sauce*

Peppered Cherry Sauce 

1 cup

Cherry jam

1/2 tsp.

Chipotle peppers in adobo, puréed, strained with adobo sauce

1/4 tsp.

Black pepper, medium grind

2 tbsp.

Water

Other Recipe Information 

Recipe Yields: 4 Servings

Directions

Whisk eggs and set aside.

Combine 1 cup water, butter, sugar, and salt in a 4-quart pot with lid. Bring to a boil. Add flour slowly until incorporated, continually stirring with a wooden spoon. Once completely blended, remove from heat.

Add eggs and vanilla extract. Stir with a wooden spoon until completely blended. Cover and allow mixture to cool completely to room temperature, about 1 hour.

Heat canola oil in fryer to 360ºF. Just before frying, blend cheeses, turkey and ham with dough. Distribute evenly with a wooden spoon. Transfer to an 18-inch piping bag fitted with an 11/16 star piping tip.

Pipe 4-inch churros directly into fryer. Pinch churro from piping tip with fingers or cut off with a paring knife. Fry for 3 minutes, remove from fryer and transfer to a paper towel-lined sheet tray. Allow to rest for 60 seconds.

Dust with powdered sugar and serve 5 churros per person with 2 ounces of Peppered Cherry Sauce.

Peppered Cherry Sauce 

Combine all ingredients in a shallow saucepan and bring to simmer slowly over medium heat. Once at a simmer, remove from heat and strain.

Other Recipe Information 

Recipe and image furnished by Plate’s Turkey Inspiration insert.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

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