Churros & hazelnut mayonaise (Created by: Alexandre Bourdeaux, Technical Advisor Callebaut® at the CHOCOLATE ACADEMY™ centre in Belgium)


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.

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