Frédéric Bau, École du Grand Chocolat Valrhona

Cactus-Shaped Churros and Ginger Milk Chocolate Sauce

Name: Cactus-Shaped Churros and Ginger Milk Chocolate Sauce
Prep time: 1 h
Cook time: 10 min
Total time: 4 h 10 min
Yield: Serves 6–8
Cuisine: Mexican
Ingredients: 3 ¾ oz. (110 g) milk chocolate, 40 percent cocoa; 1 cup minus 1 tablespoon (235 ml) whipping cream; 3 eggs; 3 ¾ oz. (110 g) milk chocolate, 40 percent cocoa; Scant ⅔ cup (4 ¼ oz./120 g) sugar; 2 tablespoons plus 2 teaspoons (1 ½ oz./40 g) butter; 2 teaspoons (½ oz./15 g) glucose syrup; 1 small piece of ginger rhizome, just over 1 in. (3 cm); ¾ cup (185 ml) milk; 5 tablespoons plus 1 teaspoon (2 ⅔ oz./75 g) butter; Generous ½ cup (1 ¾ oz./50 g) cake flour; Heaped ½ teaspoon (3 g) salt; 1 teaspoon (4 g) sugar; 1 cup (7 oz./200 g) sugar; 1 unwaxed lime; 2 cups (500 ml) oil for frying

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
4 hr 30

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Churros

¾ cup (185 ml) milk
Heaped ½ teaspoon (3 g) salt

Americas
Mexico
Dessert
Central America
Microwave
Vegetarian

Method

Prepare the churros. Bring the milk, salt, sugar, and butter to boil in a saucepan. Pour the flour into the mixture and stir for 1 minute over high heat to dry out the dough. Remove from the heat and incorporate the eggs, one by one, stirring well each time, until the dough is smooth and forms a soft ball.

Spoon the dough into a piping bag and pipe out small cactus shapes using a star-s