Kaktus-Churros Mit Schokolade

To make the Cactus Churros con Chocolate, first boil milk, 60 ml water, salt and butter in a small saucepan for the choux pastry. Add flour all at once and stir to form a dumpling until a white layer forms on the bottom of the pot. Heat (burn off) the dough dumpling while stirring for about 1 minute, transfer to another bowl and let cool slightly.

Knead in the eggs, one at a time, using the dough hooks of a hand mixer, until you have a shiny, smooth mixture.

Pour the dough into a piping bag fitted with a star-shaped nozzle. Cut 10 pieces of baking paper of the same size (12 x 15 cm) and pipe a churro on each sheet. First, pipe the cactus arms from the outside to the inside. Then spray the cactus stem from top to bottom in the center.

Heat the fat in a medium saucepan to 150-180 °C. Ideally, use a cooking thermometer. Ideally, use a cooking thermometer for this. The fat is ready to fry when small bubbles rise up the handle of a wooden cooking spoon.

Gently slide the churros, including the baking paper, into the hot fat and fry for about 1 1/2 minutes. Then carefully peel off baking paper and turn churros over. Once the churros are golden brown, remove from the fat, drain on a paper towel. Roll in sugar to taste.

For the dip, warm the chocolate-nut spread slightly and serve with the churros. To serve, pour brown sugar into small cups (or flower pots) and place churros inside.

Cactus Churros con Chocol

Preparation Tip:

The Cactus Churros con Chocolate also make an excellent culinary souvenir.

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