Churros Bowl

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Heat sufficient oil in a pan. Deep-fry churro bowls till golden. Drain and coat with castor sugar.
6. Pipe chocolate mousse into the churro bowls, drizzle caramel sauce, garnish with white chocolate curls and serve immediately.