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Churros stuffed with chocolate ganache infused with patron tequila

Sweet

Corn doughnuts with a tequila and chocolate stuffing, sprinkled with a cinnamon sugar!

L'idée déco

You could always replace the dark chocolate with milk chocolate for a slightly sweeter version of this recipe!

Ingredients

Recipe for 12 Tapas

Churro dough

100 Gr
Wheat flour
50 Gr
Polenta
5 Gr
Baking powder
5 Gr
Sugar
1 Unit(s)
Egg
90 Ml
Milk

Chocolate ganache

150 Ml
Cream 35%
150 Gr
Dark chocolate
10 Ml
Tequila

Cinnamon sugar

50 Gr
Icing sugar
5 Gr
Cinnamon

Preparation time: 30.00 min

Preheat your friteuse at 400.00 °F

  • Ganache

    Place the chocolate in a mixing bowl.  Bring the cream to a boil and then pour directly onto the chocolate.  Wait 30 seconds and then mix well until fully combined.  Add the tequila.  Mold the ganache into silicone molds and transfer to the freezer for 15 minutes.  Once well set, plant a skewer into each ganache ball and then place back in freezer until ready to serve.

  • Churro dough

    Start by combining all of the dry ingredients.  In a separate bowl, combine the milk and egg.  Combine both bowls with the help of a whisk, making sure that there aren't any clumps.  Let the dough rest for at least 30 minutes before using.

  • Cinnamon sugar

    In a mixing bowl, combine the cinnamon and the sugar.

  • Cooking

    Dip the ganache balls directly into the churro dough with the help of a skewer and then transfer directly to the fryer.  Cook for 2-3 minutes or until you reach a nice golden crispy outside.  Sprinkle with the cinnamon sugar and serve still warm!

You could always replace the dark chocolate with milk chocolate for a slightly sweeter version of this recipe!

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