Churros & hazelnut mayonaise

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
level 1

Churros make an authentic Spanish breakfast pastry. Traditionally they're served with a thick, hot chocolate dip. In this variation, we tuned the sauce and gave it a sweet hazelnut twist.

Churros & hazelnut mayonaise

Recipe components


  • 320g
  • 160g
  • 4g

Mix together and bring to the boil.

  • 320g

Add flour and stir until dry.
Take away from the heat.

  • 200g
    whole egg(s)

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

  • 360g
  • 120g
    invert sugar

Heat together in the Thermomix (40°C).

Mix in the paste until well emulsified.

Leave to cool until 36°C and mix in the Mycryo® and the salt.
Leave to rest and put aside in small serving pots.