Matcha Churros with White Chocolate Dip

Method

1. Sift the coating matcha together with the sugar onto a plate and mix well. Sift the flour into a heatproof bowl and get ready a piping bag with a 1 cm open star tip, scissors, a tray lined with paper towels, tongs and a thermometer.

   Add in this stepMatcha powder (for matcha sugar) 1 tspSugar (for matcha sugar) 3 tbspAll-purpose flour 125 g

2. Put the water, butter, dough sugar and salt in a 16 cm pot and bring to a rolling boil over high heat, about 3 min, until the butter melts. Take it off the heat, pour it over the flour all at once and stir hard with a wooden spoon for 1 minute into a smooth, thick dough. Cover with a damp cloth and leave for 10 minutes.

   Add in this stepWater 135 mlUnsalted butter 15 gSugar (for the dough) 1 tspSalt 1 pinch

   high heat

3. Make the dip. Warm the cream in a small 14 cm pot over medium-low heat for 2 min, just until steaming. Put the dip matcha in a small cup and stir in 1 tbsp of the hot cream to make a smooth paste. Take the pot off the heat, add the white chocolate and stir until melted, then whisk in the matcha paste until smooth. White chocolate scorches easily, so never let it boil.

   Add in this stepHeavy cream 80 mlMatcha powder (for the dip) 1 tspWhite chocolate, finely chopped 80 g

   medium-low heat

4. Pour oil into a deep 18 cm pot, at least 3 cm deep and no more than one third of its height, and heat over medium-high heat for 7 min to 185 °C. Without a thermometer, drop in a small piece of dough: it should rise at once with lively bubbles. Keep wet utensils away and a lid within reach.

   Add in this stepSunflower oil (for deep-frying) 0.9 L

   medium-high heat

5. Half-fill the piping bag, hold it 3 to 4 cm above the oil, pipe 10 cm lengths, snip them off and let them drop away from you. Fry 3 to 5 at a time, in 3 batches, for 2 min 30 sec per batch over medium-high heat, turning once halfway. Lift them out when golden and firm, and wait 30 seconds before the next batch.

   medium-high heat

6. Drain on paper towels for 30 seconds, then roll in the matcha sugar while warm. If they are too hot, the matcha turns dull, so that short wait helps. Serve right away with the white chocolate dip.