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Aubergine Buñuelos with Creamy Piquillo Pepper

At Sosa Ingredients, we have been accompanying gastronomy professionals for decades with technical solutions, cutting-edge ingredients and a clear vision: to boost creativity without sacrificing excellence. Today, we are pleased to present the first of a series of six recipes developed in collaboration with chef Javier Sánchez. Javier Sánchez.

Crispier buñuelos

The recipe for Aubergine Buñuelos with Creamy Piquillo Pepper is a perfect balance between texture, flavour and technique. Through carefully selected ingredients, Javier develops a traditional elaboration to a modern and sophisticated proposal, ideal for restaurants looking to differentiate themselves.

Two of the most versatile ingredients take center stage:

Flaxfiber: a plant-based texturizer with high fiber content, provides structure and a creamy and stable texture to the piquillo bell pepper cream, maintaining a pleasant mouthfeel and an excellent presentation on the plate.
Procrunx: this wheat fibre enhances the aubergine buñuelo by generating a drier and crispier coating, ideal for fried foods that do not lose texture over time.

We invite you to discover the step-by-step of this recipe and to experience new culinary possibilities with ingredients that make a difference.

Aubergine Buñuelos with Creamy Piquillo Pepper

This recipe has been elaborated by Chef Javier Sánchez: the final elaboration comprises approximately 30 buñuelos, taking into account the use of a sphere mold of approximately 15 grams for the filling.

Ingredients

Aubergine Buñuelos with Creamy Piquillo Pepper
- 10g - Buñuelos Dough
- 15 g - Aubergine Filling
- 5g - Creamy Piquillo Pepper
- qs - Flowers
Buñuelos Dough
- 290g - Strong flour
- 120g - Water
- 60g - Sugar
- 3g - Sodium bicarbonate
- 180 g - Fresh egg
- 90g - Procrunx
Aubergine Filling
- 500g - Aubergine
- 30g - Grated Parmesan
- 5g - Garlic
- 5g - Salt
- 3g - White pepper
- 1g - Flaxfiber
Creamy Piquillo Pepper Soup
- 500g - Piquillo bell pepper
- 5g - Salt
- 30g - Honey
- 10g - Flaxfiber

Prepared by

Buñuelos Dough
1. Mix all solid ingredients and sift.
2. Mix the solid and liquid elements with the aid of a hand blender or food processor until a light, lump-free dough is obtained.
3. Keep covered in the refrigerator for at least two hours to allow the dough to set.
Aubergine Filling
1. Roast the unpeeled aubergines directly on the fire.
2. Sear the aubergine on all sides until tender inside.
3. Reserve the aubergine covered in a bowl with a cloth until cool.
4. Peel the aubergine and drain the water in a colander.
5. Discard the remaining water from draining the aubergine.
6. Mash the aubergine with the rest of the ingredients until a light and silky cream is obtained.
7. Strain through a fine sieve and place the cream in a piping bag.
8. Pour the cream into the sphere mold.
9. Place the mold in the freezer until the doughnut filling is frozen.
Creamy Piquillo Pepper
1. Place the piquillo peppers, salt, honey and flaxfiber in a food processor.
2. Grind at maximum power until a stable creamy bell pepper sauce is obtained.
3. Strain through a fine sieve.
4. Reserve in a cooking bottle.
Final Presentation: Aubergine Buñuelos with Creamy Piquillo Pepper
1. Remove the frozen aubergine balls from the mold.
2. Pierce with the help of a toothpick or skewer.
3. Dip the balls in the fritter batter and drain the excess.
4. Fry in abundant oil at 180 degrees centigrade.
5. Drain excess oil on absorbent paper.
6. Serve the buñuelos on a plate with the creamy bell pepper sauce on top and decorate with edible flowers and sprouts.

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