Churros with Chocolate Mousse
Galaxy Gas Nitrous Infused Recipes
Churros have an amazingly indulging taste. That is the reason this Spanish breakfast delicacy has become popular all over the world. Churros are sticky and sweet and melt in the mouth; they are often drizzled with a chocolate sauce. Ideally, churros should have a crunchy outside and a chewy texture inside. Usually made from basic pastry dough, they have everything lying in your pantry, so no hassle. The dough is sticky but is not very difficult to handle. Churros are a kind of fried dough. Churros are a popular breakfast in Spanish and Portuguese cuisine. Today they are served with very interesting toppings as you may eat them even as a dessert. The most popular churro toppings are chocolate sauce, ice cream, and dulce de leche. Churros are one of the world’s best treats when made fresh. They are soft and tender from the inside while the outsides are crispy and crunchy with an irresistible flavor. When you create the Galaxy Gas Nitrous Recipe: Churros with Chocolate Mousse, we are sure that everyone will love them.
- Heavy cream – 1 cup
- Milk – 1 cup
- Dark couverture – 2/3 cup
- Cinnamon – 1 ½ teaspoon
- Rum – 2 teaspoon
- Maple syrup – 1 ½ tablespoon
- Salt – 2 pinch
- Butter – 2 tablespoon
- Sugar – 1 tablespoon
- Orange peel – 1/4
- Eggs – 2
- Vegetable oil
- Galaxy Gas Whipped Cream Dispenser - 1
- Galaxy Gas Whipped Cream Charger - 1
- In a saucepan, add half of the milk with one teaspoon cinnamon, maple syrup, rum, cream, dark chocolate, and a pinch of salt and cook on low heat while stirring continuously until it takes the form of a smooth mixture.
- Pour the mixture into 0.5 L Galaxy Gas Whipped Cream Dispenser through a funnel and sieve.
- Charge with one Galaxy Gas Whipped Cream Charger and shake vigorously. Keep in the refrigerator for 1 – 2 hours.
- You can keep this chocolate mousse refrigerated for about ten days, so you can always keep it prepared in advance.
- Boil the remaining milk with sugar, butter, and spices.
- Add flour and continue to stir until the mass begins separating from the bottom of the pan.
- Add the eggs and stir vigorously to prevent lump formation.
- When the mixture is smooth, fill it in a piping bag and attach a star grommet
- In a saucepan, heat oil up to 380 degrees Fahrenheit
- Dispense the churros from the piping bag directly into the hot oil and bake them.
- Turn the side when golden brown and take it out from the pan when both sides are done.
- Roll out in sugar and cinnamon. Dispense the chocolate foam from the Galaxy Gas Whipped Cream Dispenser and serve.
Are Churros a Breakfast or a Dessert?
Traditionally, churros are served as breakfast in Spain, particularly as breakfast for festive days and Sundays. Churros as street food are consumed by youngsters after a long night out at 6 a.m. before they finally return home. Some people take the churros home to share this treat with their family.
Churros are eaten as a snack, especially in cold or rainy weather. They are not a popular dessert on their own as they are fried and heavy. They may accompany a dessert such as chocolate ice cream, chocolate mousse, or chocolate pudding.
Tips for making delicious churros:
Preheat the oil in a pan over low heat while you make the dough.
Use a candy thermometer to monitor the oil temperature before and during frying the churros.
You can experiment with the number of eggs in the recipe. Three eggs will give an annoyingly predominant egg flavor, while two eggs will make the mixture rise and have a richer flavor. However, some people feel that adding only one egg is sufficient.
Always use a piping tip with a closed star and rounded off edges. It will give clearly defined edges that allow a crispier texture and the classical churro formation.
It is better to remove the mixture from the stove before mixing the eggs. This is essential if your egg curdles while mixing and takes the appearance of scrambled eggs.
Do not leave the churros alone while they are frying. Vigilance is essential to ensure that the churros are equally cooked from all sides. Bring them gradually to a golden brown color. Undercooked sides do not get crispy and remain uncooked from inside.
Use paper towels to absorb the extra oil before you roll the churros in cinnamon sugar. Wet or oily churros absorb too much sugar, and the coating becomes thick. On the other hand, excessively dried churros will not stick the sugar coating properly. You can wait for approximately 15 seconds before rolling them.
Churros are served best when warm.
If you will fry the churros in oil that is not hot enough, they will become soft and will not get their crispy texture.
How to reheat churros?
As churros are fried food, it tastes best when served warm and fresh. If you have some leftover churros or made them ahead of time, you can reheat them in a preheated oven at 400 degrees Fahrenheit for 5 to 10 minutes.
If you are reheating churros in a microwave, wrap them in a paper towel and place them on a plate. Then heat them for 1 minute. Reheat if the churros aren’t warm enough after one minute.
Need more comforting chocolate? Pair these churros with the Galaxy Gas Nitrous Recipe: Special Hot Chocolate!
Photo by Tina Dawson