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Potato Churros, Dust with Paprika
Tex Mex Fusion Flavor: Crispy churros with smoked corn kernel béchamel
Western
Ingredients
Potato Churros, Dust with Paprika
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.0
Cost per Serving
Food Cost Margin
Churros
Filtered Water
/ml
500.0 ml
0%
Oil
/g
200.0 g
0%
Fine Sugar
/g
10.0 g
0%
Plain Flour
/g
150.0 g
0%
Corn Bechamel
Corn kernel, charred
/g
100.0 g
0%
Knorr White Sauce Mix 850g
/g
60.0 g
0%
Filtered Water
/ml
600.0 ml
0%
To Serve
Fresh Chervil
/g
11.0 g
0%
Smoked Paprika Powder
/g
30.0 g
0%
/
Churros
-
Filtered Water 500.0 ml
-
Oil 200.0 g
-
Fine Sugar 10.0 g
-
Plain Flour 150.0 g
Corn Bechamel
-
Corn kernel, charred 100.0 g
-
Filtered Water 600.0 ml
To Serve
-
Fresh Chervil 11.0 g
-
Smoked Paprika Powder 30.0 g
Preparation
-
Churros
- In a pot, bring water to a boil. Once boiling, pour in the oil and remaining ingredients.
- Using a spatula, combine all ingredients till it forms a ball of dough. Remove from heat.
- Let it cool to room temperature.
- Once cooled, place choux paste intoa piping bag and pipe into deep fryer.
- Fry churros till golden brown.
- Set aside and strain oil before use.
-
Corn Bechamel
- In a pot, Add in water and Knorr White Sauce Mix and stire till combined.
- Slowly bring it up to a boil and cook till thickened.
- Add in charred corn kernels and blend till smooth.
- Keep warm before serving.
-
To Serve
- Sprinkle churros with smoked paprika.
- In a shot glass, pour in corn bechamel and fried churros.
- Garnish with Chervil before serving.
