Churros & hazelnut mayonaise
(Created by: Alexandre Bourdeaux, Technical Advisor Callebaut® at the CHOCOLATE ACADEMY™ centre in Belgium)
Churros
| Ingredients | Preparation |
|---|---|
|
320 g
water
160 g butter 4 g salt |
Mix together and bring to the boil. |
| 320 g flour |
Add flour and stir until dry. Take away from the heat. |
| 200 g eggs | Mix in the eggs. |
| Fill a piping bag with the batter (use a star nozzle). Pipe out churros in frying oil. Fry only very short and leave to leak out on kitchen paper. Enrobe with cinnamon sugar and serve together with the mayonaise. | |
Hazelnut mayonaise
| Ingredients | Preparation |
|---|---|
|
360 g
cream
120 g invert sugar |
Heat together in the Thermomix (40°C). |
| 385 g pure roasted hazelnut paste Callebaut® PNP | Mix in the paste until well emulsified. |
|
135 g
cocoa butter Callebaut® Mycryo®
1 g salt |
Leave to cool until 36°C and mix in the Mycryo® and the salt. Leave to rest and put aside in small serving pots. |
