desserts & snacks

Hotel Le Toiny

Caribbean
‘Chaudeau’
and Churros
By Stephane Mazieres

Caribbean speciality that you will also

enjoy cooking.

250 251
 desserts & snacks
Hotel Le Toiny

StEphane Mazieres
ort-sur-
I’m originally from the Rochef
region
Mer in the Charente Maritime
of France. It is my fre
have led me back to Hôtel Le
nch roo ts that
Toiny Caribbean ‘Chaudeau’
twice, as I lov e the Fre
culture of St Barts. I have
nch influenced
chosen
tas ty,
and Churros
this dish bec aus e it is so By Stephane Mazieres
l kno wn wor ldw ide and
churros are wel
a spe cia lty of the West
the cream is
l of
Indies, and of course it’s ful serves 6
l ple ase eve ryo ne!
flavors that wil
ingredients method
to work
The ingredient which I like
h is fish , it is a chaudeau: chaudeau:
with the most wit
rem ely fine pro duct;
delicate and ext 2 pt milk Put the milk in a saucepan, and add the vanilla
me, as I liv e on an 4 eggs pod cut in its middle, the cinnamon stick, zest
also great for
catch of the day in 4½ oz caster sugar of lime, the ginger, and orange blossom. Bring
island with the
raw or coo ked fish is 1 cinnamon stick to a boil.
proximity. Plus
r hea lth . 1 vanilla pod
very good for you ½ oz ginger, peeled and grated Mix the eggs and the sugar in a bowl, then pour
iast
I am an outdoor fitness enthus
1 tsp orange blossom the milk on top through a large strainer. Whip
div er. I lov e the 1 lime, zest the whole, pour into a saucepan and cook at a
and an avid scuba low temperature until the mixture thickens (put
ands, embrac ing
lifestyle of the isl churros: a finger in the mix on the spatula – it has to show
com bin ing them with
natural flavors and 9 oz milk a visible print). Store this cream in the fridge.
whi ch fea tur es
refined French style 3½ oz butter (During cooking, in case the cream accidentally
sentat ions.
beautiful plate pre salt happens to boil or if small deposits appear,
sugar remove the saucepan from the heat, pour the
1 vanilla pod mix in a bowl and mix again with a mixer.)
7 oz wheat flour
3 eggs churros:
Put the milk, butter, vanilla pod, sugar and
salt together in a saucepan and bring to a boil.
Then pour the flour on the boiling milk and stir
it constantly with a wooden spatula on the heat,
Chef’s tip: in order to dry out the dough.

c bag
You can use a freezer plasti
t have
for the chur ros if you do no
a cuisine piping bag.
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 fridge for 24 hours or use it immediately.

full of to serve:

flavors that
Put your mix in a cuisine piping bag and pour
into a deep fryer (340°F to 400°F), making
sticks of various shapes, i.e. long ones, small

will please
ones, round ones … and keep them in the
deep fryer until they become colored (golden).
Remove them, and drain on absorbent paper.

everyone!
Sprinkle with sugar, icing sugar or cocoa. In a
large plate, place a glass of 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.

252 253