Tossed with cinnamon sugar, these Spanish style fried pastries are classically served for breakfast, but they make the perfect dessert paired with a milk chocolate sauce for dipping.
Makes: 6
Ingredients
- 250g Callebaut 823
- 125ml double cream (48%)
- 75 ml Whole milk
- 1 spoon(s) Concentrated vanilla extract
- 175g caster sugar
- 4 spoon(s) ground cinnamon
- 500g plain flour
- 2 spoon(s) baking powder
- 1/2 spoon(s) salt
- Vegetable oil
- Mona Lisa Blossoms – Caramel – 2.5kg
Preparation
1. For the Chocolate Velvet Sauce, place the callets in an oven-proof bowl and set aside
2. Heat the cream and milk until simmering and pour over the callets. Let stand for 1 minute, then whisk until smooth and stir in half the vanilla
3. For the Cinnamon Sugar, stir together the sugar and cinnamon until blended
4. For the Churros, sift together the flour, baking powder and salt then set aside
5. Fill the batter into a piping bag fitted with a 2cm wide star tip and set the oil in the deep fryer to 190˚C
6. In batches, or to order, pipe 10 cm lengths of batter, cutting with scissors, into hot oil for 2 to 5 minutes or until golden brown and cooked through.
7. Drain on paper towels while still hot, toss churros with Cinnamon Sugar until coated
8. For each serving, serve 3-4 churros and serve with 25ml Chocolate Velvet Sauce. Garnish with Callebaut® Dark Chocolate Blossoms
