Vegetable oil, for deep frying Callebaut® Gold Chocolate Blossoms
Method
1
Step 1
For the Chocolate Velvet Sauce, place callets in oven-proof bowl; set aside
2
Step 2
Heat cream and milk until simmering and pour over callets
3
Step 3
Let stand for 1 minute. Whisk until smooth. Stir in vanilla
4
Step 4
For the Cinnamon Sugar, stir together sugar and cinnamon until blended
5
Step 5
For the Churros, sift together flour, baking powder and salt; set aside
6
Step 6
Bring water and butter to a boil in medium saucepan. Remove from heat
7
Step 7
Stir in vanilla and immediately add flour mixture and stir with wooden spoon until smooth.
8
Step 8
Let rest for 10 to 15 minutes
9
Step 9
Fill batter into piping bag fitted with 2 cm wide star tip
10
Step 10
Set oil in deep fryer to 190˚C. 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. Drain on paper towels
11
Step 11
While still hot, toss churros with Cinnamon Sugar until coated
12
Step 12
For each serving, serve 3-4 churros and serve with 25 ml Chocolate Velvet Sauce. Garnish with Callebaut® Dark Chocolate Blossoms
Ingredients
Increase Portion Size
Ingredients
823 Callebaut Milk Chocolate
g Callets
ml Double cream
ml Whole milk
2 1/2 tsp Vanilla extract
g Caster sugar
4 tsp Ground cinnamon
g Plain flour
2 tsp Baking powder
1/2 tsp Salt
ml Water
g Butter
Vegetable oil, for deep frying Callebaut® Gold Chocolate Blossoms