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.
- Nivo:
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Lako
Churros
Sastojci: Churros
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320 gwater
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160 gbutter
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4 gsalt
Priprema: Churros
Mix together and bring to the boil.
Sastojci: Churros
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320 gflour
Priprema: Churros
Add flour and stir until dry.
Take away from the heat.
Sastojci: Churros
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200 gwhole egg(s)
Priprema: 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
Sastojci: Hazelnut mayonaise
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360 gcream
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120 ginvert sugar
Priprema: Hazelnut mayonaise
Heat together in the Thermomix (40°C).
Sastojci: Hazelnut mayonaise
Priprema: Hazelnut mayonaise
Mix in the paste until well emulsified.
Sastojci: Hazelnut mayonaise
Priprema: 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.
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