Churros Bowl

Chocolate mousse piped into churro bowls. This is a Sanjeev Kapoor exclusive recipe.

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Churros Bowl

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


  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.