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  • 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
  1. 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.
  2. 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.
  3. To Serve

    • Sprinkle churros with smoked paprika.
    • In a shot glass, pour in corn bechamel and fried churros.
    • Garnish with Chervil before serving.