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Caribbean‘Chaudeau’and ChurroBy Spn MziS

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 Caribbean speciality that you w enjoy cooking.

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ingredients

chaudeau:

2 pt milk

4 eggs

4½ oz caster sugar

1 cinnamon stick

1 vanilla pod

½ oz ginger, peeled and grated

1 tsp orange blossom

1 lime, zest

churros:

9 oz milk

3½ oz butter

salt

sugar

1 vanilla pod

7 oz wheat four

3 eggs

method

chaudeau:

Put the milk in a saucepan, and add the vanilla

pod cut in its middle, the cinnamon stick, zest

o lime, the ginger, and orange blossom. Bring

to a boil.

Mix the eggs and the sugar in a bowl, then pour

the milk on top through a large strainer. Whip

the whole, pour into a saucepan and cook at a

low temperature until the mixture thickens (put

a nger in the mix on the spatula – it has to show

a visible print). Store this cream in the ridge.

(During cooking, in case the cream accidentally

happens to boil or i small deposits appear,

remove the saucepan rom the heat, pour the

mix in a bowl and mix again with a mixer.)

churros:

Put the milk, butter, vanilla pod, sugar and

salt together in a saucepan and bring to a boil.

Then pour the four on the boiling milk and stir

it constantly with a wooden spatula on the heat,

in order to dry out the dough.

Two minutes later, pour the preparation in a

bowl and incorporate the eggs, one by one,

until the mix has absorbed them and has

become homogeneous. You can either keep it

in the ridge or 24 hours or use it immediately.

to serve:

Put your mix in a cuisine piping bag and pour

into a deep ryer (340°F to 400°F), making

sticks o various shapes, i.e. long ones, small

ones, round ones … and keep them in the

deep ryer until they become colored (golden).

Remove them, and drain on absorbent paper.

Sprinkle with sugar, icing sugar or cocoa. In a

large plate, place a glass o the ‘chaudeau’ with

a straw in it, and do the same in another glass

next to the previous one but with the churros in

it. Enjoy hot or cold, dipping.

serves 6

Caribbean ‘Chaudeau’and ChurrosBy Spn MziS

S tep ha n e Mazi ereS

’m originally from t e  oc efort- ur-

 Mer in t e C arente  Maritime region 

of France. t i my frenc  root t at 

 a ve led me  ack to hôtel  e oiny 

twice, a lo ve t e Frenc  in   uenced 

c ult ure of st bart. a ve coen 

t i di   eca ue it i o taty, 

c  urro are well known worldwide and

t e cream i a pecialty of t e  Wet 

ndie, and of co ure it’ f ull of   a vor t at will pleae e v

eryone!

 e ingredient w ic   like to work 

wit  t e mot wit  i    , it i a 

delicate and extremely   ne prod uct; 

alo great for me, a  live on an 

iland wit  t e catc  of t e day in 

proximity. Pl u raw or cooked    i

 very good for yo ur  ealt .

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and an a vid c u a di ver.  lo ve t e 

lifetyle of t e iland, em racing 

nat ural   a vor and com ining t em wit  

re ned Frenc tyle wic  feat ure 

 ea utif ul plate preentation.

 C  h  e  f ’s  t i  p :

 Y  o u  c  a  n u s  e   a   f r  e  e z  e r   p  l  a  s ti  c  b  a  g 

 f  o r  t  h  e   c  h ur r  o  s  i  f  y  o u  d  o   n o t   h  a v  e  

 a   c ui  s i  n e   p i  p i  n g b  a  g.

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 ull o  favor s that 

will please ever yone!