Potato Churros, Dust with Paprika
Tex Mex Fusion Flavor: Crispy churros with smoked corn kernel béchamel

Ingredients
Potato Churros, Dust with Paprika
Calculate Dish Cost
Churros
Corn Bechamel

To Serve
Churros
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Filtered Water 500.0 ml
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Oil 200.0 g
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Fine Sugar 10.0 g
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Plain Flour 150.0 g
Corn Bechamel
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Corn kernel, charred 100.0 g
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Filtered Water 600.0 ml
To Serve
-
Fresh Chervil 11.0 g
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Smoked Paprika Powder 30.0 g
Preparation
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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.
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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.
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To Serve
- Sprinkle churros with smoked paprika.
- In a shot glass, pour in corn bechamel and fried churros.
- Garnish with Chervil before serving.