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.

Favorites
Share
- facebook
- twitter
- googleplus
- linkedin
- email
Print

Churros & hazelnut mayonaise

Recipe components

Callebaut® ingredients

Churros

Ingredients	Preparation
320g water 160g butter 4g salt	Mix together and bring to the boil.
320g flour	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

Ingredients	Preparation
360g cream 120g invert sugar	Heat together in the Thermomix (40°C).
385g Callebaut - Giandujas & Nut Creams - Nuts - Pure Roasted Hazelnut Paste - 5kg Bucket	Mix in the paste until well emulsified.
135g Callebaut - Cocoa Products - Cocoa - Cocoa Butter Mycryo™ - 600g Can	Leave to cool until 36°C and mix in the Mycryo® and the salt. Leave to rest and put aside in small serving pots.