Churros
Cinnamon-spiced churros served with a chilled iSi-siphon chocolate-cinnamon mousse and a drizzle of chocolate.
⏱️ Prep: 20 min🍳 Cook: 15 min
Nutrition
per 1 piece350
Calories
5g
Protein
40g
Carbs
18g
Fat
Ingredients
| 230 ml | Heavy cream | |
| 230 ml | Milk | |
| 100 g | Dark couverture | |
| 1.5 tsp | 7.5 ml | Cinnamon |
| 10 ml | Rum | |
| 30 g | Maple syrup | |
| 2 pinches | Salt | |
| 25 g | Butter | |
| 15 g | Sugar | |
| 0.25 | Orange peel | |
| 60 g | Flour | |
| 2 pcs | Eggs | |
| 750 g | Vegetable oil |
Instructions
- Chocolate cinnamon mousse: Heat 130ml of the milk with 1 teaspoon of cinnamon, the rum, maple syrup, cream, dark chocolate and a pinch of salt in a saucepan, stirring until smooth. Pass through an iSi Funnel & Sieve into a 0.5L iSi Whip, screw on one iSi cream charger and shake vigorously. Chill for 1-2 hours.
- Churros: Boil the remaining milk with the butter, sugar and spices, then stir in the flour until the mixture comes away from the sides of the pan. Beat in the eggs gradually to avoid lumps. Pipe the dough (star nozzle) directly into vegetable oil heated to about 170°C and fry. Roll the fried churros in cinnamon and sugar.
- Drizzle with a little melted chocolate.