Spicy Churro with Cream Cheese and Coconut Filling


*This recipe was created for servings. To adjust the serving quantity, enter a new yield ( to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

SHARE NOW:

IngredientsQuantities
Spicy Churro
Butter 1/4 cup
Brown Sugar 2 tbsp
Club House Sea Salt, French Mediterranean 1/4 tsp
Water 1 cup
Flour 1 cup
Club House Vanilla Extract, Pure tsp
Eggs 4 each
Oil 1/2 tsp
Club House Cinnamon, Ground 2 tbsp
Sugar 2 tbsp
Club House La Grille Chipotle Mango Seasoning 1 tsp
Cream Cheese and Coconut Filling
Thai Kitchen Coconut Milk 400 mL
Cream cheese 65 g
Sugar 3 tbsp

Instructions

This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Competitions Team 7: Sarah Hoebeke, Mihali Patel, Amanda Hadfield and Marco Discullio.

For the Spicy Churro: In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, Club House Sea Salt, French Mediterranean and water, and bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball. Remove from heat and let cool for 5 minutes before proceeding to the next step. Mix in the Club House Pure Vanilla Extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a big star tip. On a parchment line baking tray, pipe the dough into 2-inch-long strips and freeze until solid. Heat oil in a deep pot to 350˚F (175˚C). Fry until golden brown, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly. Remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in Club House Cinnamon, sugar and La Grille Chipotle Mango Seasoning.

For the Cream Cheese and Coconut Filling: Using a whisk softened cream cheese. Carefully remove the coconut cream from the top and whip the cream until soft and airy about 3-5 minutes.

You might also be interested in:


Hybrid desserts set to take Canada by storm

Say cheese

Canadian consumers drive demand for decadent pizzas

Poutine How listening to patrons can really pay off

Cronut craze gains pace with new Canadian variants