Churros & hazelnut mayonaise

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.
Level:
Easy

Churros

Ingredients: Churros

  • 320 g
    water
  • 160 g
    butter
  • 4 g
    salt

Preparation: Churros

Mix together and bring to the boil.

Ingredients: Churros

  • 320 g
    flour

Preparation: Churros

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

Ingredients: Churros

  • 200 g
    whole egg(s)

Preparation: Churros

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: Hazelnut mayonaise

  • 360 g
    cream
  • 120 g
    invert sugar

Preparation: Hazelnut mayonaise

Heat together in the Thermomix (40°C).

Ingredients: Hazelnut mayonaise

Preparation: Hazelnut mayonaise

Mix in the paste until well emulsified.

Ingredients: Hazelnut mayonaise

  • 135 g
    NCB-HD706

Preparation: Hazelnut mayonaise

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