Strawberry churros

For 4 portions

• 2 punnets Melissa Cress
• 100gr caster sugar
• 200gr strawberries
• 300ml water
• 1 pinch salt
• 150gr flour
• 100gr butter
• 3 eggs
• vegetable oil for frying

• To make the Melissa Cress flavoured sugar blitz the caster sugar with one punnet of freshly cut Melissa Cress, reserve. 
• For the churros, pour the water in a medium saucepan, add the salt and the butter, and bring to boil. 
• Add the flour in the water in once and stir until the paste becomes smooth and homogenic. 
• Transfer the paste/dough into a mixer and blend in the eggs one at the time. 
• Dice half of the strawberries and fold them gently into the mix. 
• Using a star pipping nozzle, place the churros mix into a pipping bag.  
• Bring the vegetable oil to 180°C and pipe the mix into it, making long cylinders. 
• Cook until golden brown and toss each churros into the Melissa Cress sugar. 
• Serve with the rest of the strawberries and the other punnet of freshly cut Melissa Cress. 

Recipe: Franck Pontais