Churros Bowl Chocolate mousse piped into churro bowls. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Feb 2017 in Recipes Course New Update Main Ingredients Refined flour (maida), Butter Cuisine Fusion Course Desserts Prep Time 41-50 minutes Cook time 11-15 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Non Veg Ingredients list for Churros Bowl 1 cup Refined flour (maida) ¼ cup Butter for coating Castor sugar (caster sugar) 1 tablespoon + ¼ teaspoon Salt 2 Eggs as required Olive oil cooking spray for deep-frying Oil to serve Chocolate mousse For topping Caramel sauce for garnishing White chocolate curls Method To make the choux paste, boil 1 cup water in a non-stick pan. Add butter, castor sugar and salt, mix and cook till the butter melts. Add flour and stir vigorously till the mixture becomes smooth with a soft dough consistency and begins to leaves the sides of the pan. Transfer into a bowl and set aside to cool for 5 minutes. Break in eggs, one at a time, and keep mixing till the mixture is a smooth paste. Transfer into a piping bag fitted with a nozzle. Spray the back side of a cupcake mould tray with some olive oil cooking spray and pipe out the choux paste all around covering the mould. Freeze for ½ hour. Gently dislodge the churros bowls from the cupcake mould. Heat sufficient oil in a pan. Deep-fry churro bowls till golden. Drain and coat with castor sugar. Pipe chocolate mousse into the churro bowls, drizzle caramel sauce, garnish with white chocolate curls and serve immediately. #Butter #Castor sugar (caster sugar) #Chocolate #Eggs #Oil #Olive oil #Refined flour (maida) #Salt #Caramel sauce Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article