Fried pâte à choux churros made with Pillsbury Biscuit crumbles, topped with cinnamon & sugar and a salted caramel sauce.
by Chef Ana de Anda
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with General Mills Convenience and Foodservice.
Pate A Choux /Churro Mix
Yields 18 cream puffs
INGREDIENTS
- 125 g. Water
- 125 g. Milk (can use whole milk or 2 %)
- 3 g. Salt
- 2 g. Sugar
- 105 g. Butter
- 100 g. Bread Flour
- 3-5 ea. Eggs *
- 50 g. Baked Pillsbury Biscuit crumbs
METHOD
- Melt butter
- Once butter is melted add water, milk, salt and sugar.
- Bring to a boil, then remove from heat and add flour/biscuit crumbs all at once.
- Cook for 2 min over medium heat-stirring vigorously with wooden spoon.
- Transfer dough to a mixing bowl.
- Using a paddle attachment start mixing on low speed- let steam come out.
- Add eggs, one at a time- make sure everything is incorporated fully before adding each egg. (You may not use all eggs, it depends on how wet the mixture is. You want a shiny mixture that’s neither stiff or runny.)*
- Put dough in piping bag.
- Pipe onto the hot oil at 350 F and fry until golden brown.
- Once outside of the oil, dust with cinnamon/biscuit churro.
Cinnamon Biscuit Sugar
INGREDIENTS
- 1 ea. Pillsbury Baked Biscuit (crumbs)
- 1 cup Sugar
- 1 1/2 tbsp. Cinnamon
METHOD
-
Baked the biscuits and let cool before making the crumble.
-
Mix all ingredients until combined. Reserve to dust churros.
On a plate, stack the cinnamon /biscuit dusted churros and drizzle with your favorite salted caramel sauce.
