Churros Moderne

(with baked churros powder, white chocolate marquise, spiced warm chocolate, cinnamon-sugar)

Ingredients

For baked churros powder

• 120 g butter

• 1 tsp castor sugar

• pinch of salt

• 240 ml water

• 240 g all-purpose flour

• 3 eggs

• 2 tbsp castor sugar

• 1 g cinnamon powder 

For white chocolate marquise

• 40 ml whole milk

• 40 ml liquid glucose

• 75 ml double cream

• 100 g white chocolate, roughly chopped

• 2 gelatin sheets, soaked in water

For spiced warm chocolate

• 50 ml cooking cream

• 2 tbsp whole milk

• 100 g dark chocolate, roughly chopped

• 1 tbsp unsalted butter

• pinch of cinnamon powder

• pinch of nutmeg powder

For crunchy tuile

• 25 g unsalted butter, softened 

• 25 g icing sugar

• 1 egg white 

• 25 g all-purpose flour

For meringue

• 3 egg whites

• 140 g castor sugar 

• 2 g cornstarch

• 2 g all-purpose flour 

• 2 drops white wine vinegar

Method

For baked churros powder

Pre-heat oven to 180° C.

Place water, butter, sugar and salt in a saucepan and bring to boil, stirring occasionally until the butter melts.

Turn heat to low. Add flour and stir well with a wooden spatula until the mixture comes together to form a ball.

Remove from heat. Incorporate the eggs one at a time, while stirring continuously.

Allow to cool. Transfer into a piping bag with star nozzle.

Pipe the mixture into long strips on a baking tray lined with silicone mat.

Bake for 25 minutes.

Remove from oven and allow to cool. Make a coarse powder using a food processor.

Add castor sugar and cinnamon powder and mix well.

For white chocolate marquise

Secure the base of cylindrical steel moulds (diameter 1.5") with cling film,

In a saucepan, mix milk, cooking cream and liquid glucose, and bring to boil.

Remove from heat. Add chocolate and stir until it dissolves in the liquid.

Add gelatin and mix well.

Pass through a fine strainer and pour into the moulds.

Refrigerate for 2 hours.

For spiced warm chocolate

In a heavy-bottomed saucepan, boil cooking cream and milk.

Remove from heat. Incorporate chocolate by whisking well.

Pass through a fine strainer and stir in unsalted butter and spice powders.

For crunchy tuile

Pre-heat oven to 170° C.

In a mixing bowl, mix icing sugar and egg white with a whisk.

Add flour and mix well. Incorporate the softened butter.

Spread mixture on a silicone mat in a thin layer. Bake for 8-10 minutes or until golden brown.

For meringue

Using the KitchenAid stand mixer, whisk egg whites at speed 4 for 30 seconds or until fluffy.

Increase speed to 8. Gradually add the sugar and continue to whip for 3 minutes or until soft peaks form.

Add vinegar, continue to whip until stiff. Remove mixing bowl from the stand mixer. Fold in flour and corn starch.

Transfer into a piping bag. Pipe different shapes and sizes on a silicone mat.

Bake at 90° C for 2 hours or until dry and crunchy.

Assembling and finishing

Unmould and cut 0.5 cm-thick slices of chocolate marquise. Place at the centre of individual plates.

Top up with 4 tbsp of churros powder. Garnish with pieces of crunchy tuile and meringues. Serve with warm spiced chocolate sauce on the side.