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Herb churros
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 1052
  • Fat about 77g
  • Carbohydrates about 45g
  • Protein about 43g
This is needed
This is needed for 4 portion
Dough
  • 2.5 dl water
  • 75 g butter
  • 0.5 tsp salt
  • 100 g white flour
  • 100 g spelt flour
  • 3 tbsp mixed herbs (rosemary, thyme, flat-leaf parsley), finely chopped
  • 2 tbsp dried tomatoes, finely chopped
  • 4 eggs, beaten
To deep-fry
  • oil for deep-frying
Fondue
  • 150 g goats' cheese, coarsely grated
  • 150 g mild Gruyère, coarsely grated
  • 1 tbsp cornflour
  • 150 g mild Emmental, coarsely grated
  • 3 dl apple juice
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And that's how it's done
And that's how it's done
Dough
Bring the water, butter and salt to the boil, reduce the heat. Add all of the flour, herbs and tomatoes at once, stir with a wooden spoon for approx. 1 1/2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Gradually stir in the eggs. The mixture should be soft but not runny. Transfer the to a piping bag with a serrated nozzle (approx. 10 mm in diameter)
To deep-fry
Fill a pot to 1/3 with oil and heat it to approx. 160°C. Pipe the dough (approx. 10 cm long) into the hot oil in batches, cut with scissors, deep-fry for approx. 6 mins. Remove and drain on paper towels.
Fondue
Empty the cheese into the fondue pot. Whisk together the cornflour and apple juice, add to the pot. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted, season. Serve with the churros.