|Brown Sugar||2 tbsp|
|Club House Sea Salt, French Mediterranean||1/4 tsp|
|Club House Vanilla Extract, Pure||tsp|
|Club House Cinnamon, Ground||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|
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.