Churros with Pineapple, Guava and Boba by Wendy Watson | Pastry Arts
From her love of guava, Pastry Chef Wendy Watson surprises by juxtaposing of sweet, crave-worthy churros alongside tangy tropical notes & winter citrus.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at pastryartsmag.com.
Cooking tools:
Ingredients
- 1,000 g pineapple puree
- 50 g granulated sugar
- 45 g white wine
- 55 g white wine vinegar
- 2250 g milk
- 450 g heavy cream
- 675 g granulated sugar, divided
- 1000 g guava puree
- 75 g glucose syrup
- 225 g granulated sugar
- 255 g egg yolks
- 6 trimmed or 4 whole rosemary stems
- 800 g granulated sugar
- 1 1/2 lt water
- 250 g Boba tapioca pearls
- Orange segments (5 for each plate)
- Chopped fresh rosemary
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Guava plate
four-magazine.com
Churros
pauladeen.com
Marshmallow pavlova with pineapple curd - Legendary Recipes %
legenrecipes.com
Pastelitos de Guayaba + Queso (Guava Cheese Pastries)
abetterchoice.com.au
Churros - Benjamina Ebuehi
anotherpantry.co.uk
Pineapple & ginger pavlova recipe | Good Food
bbcgoodfood.com
Guava Pastry
chsugar.com
Grandma Inez's Pineapple Pie | Food Stuff
foodstf.com