Hazelnut Choux-rros

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These traditional fried treats are made with a standard pâte a choux batter, a staple in most pastry kitchens. In this recipe, I’ve given typical churros an indulgent upgrade with a hazelnut pastry cream. Serve them with a warm chocolate sauce for the ultimate luxury!
Level:
Easy
Makes:
60 Units
Shelf life:
2 Days
Conservation:
Air tight, room temperature

Choux-rros Pastry

Ingredients

  • 500 g
    milk
  • 6 g
    salt
  • 250 g
    butter
  • 250 g
    All purpose flour
  • 400 g
    eggs

Preparation

  1. Boil the milk with the butter and salt.
  2. Add sieved flour and Put into a mixer and add eggs gradually until the dough starts to thicken.heat for a few minutes.
  3. Put into a mixer and add eggs gradually until the dough starts to thicken.
  4. For this recipe, the mixture needs to be thick, as opposed to a typical choux pastry that falls down the spatula like a ribbon.
  5. When finished, pipe straight lines onto a tray using a star-tipped piping bag and freeze.

Hazelnut Pastry Cream

Ingredients

Preparation

  1. Dissolve the cornstarch in the milk.
  2. Add egg yolks and salt to the mixture then strain and put aside.
  3. In a another pan, heat the milk with the cream, sugar and vanilla.
  4. Once brought to a boil, add the cornstarch mixture and cook until it thickens.
  5. Pour a small amount into the hazelnut paste and emulsify.
  6. Mix the base with the rest.
  7. Chill as quickly as possible and store in the fridge.

Assembly

  1. Once frozen, cut the choux-rros into 10cm long pieces.
  2. Fry in plenty of oil at approximately 175/180°C.
  3. Once fried, coat in crystal sugar and fill with the hazelnut pastry cream.
  4. Serve immediately.

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