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

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