Accessories:
• Piping bag
• Medium star catheter
• Frying pan
• Scissors
Ingredients:
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• 100 grams butter
• A glass of milk
• 3 tablespoons sugar
• One and a quarter cups of Master Chef professional flour
• 1 egg
• Canola oil for frying
For coating:
• A large bowl with 100 grams of powdered sugar and a tablespoon of cinnamon mixed together
• 100 grams Master Chef milk chocolate coins
• 100 grams Master Chef white chocolate coins
• 400 grams Master Chef coconut cream
Preparation:
• Heat butter, milk and sugar in a saucepan until melted, turn off the heat. Add the flour, mix well and quickly add the egg and continue stirring until a homogeneous mixture is obtained. Transfer the mixture to a piping bag.
• In a wide frying pan, heat oil, add the churros and cut with scissors to the desired length, fry until golden brown and transfer to absorbent paper.
• Arrange the tsoros on a serving plate, sprinkle with powdered sugar and cinnamon.
• For those who are particularly indulgent, it is recommended to serve with hot chocolate fondue.
Making chocolate fondue:
• Place the chocolates in separate bowls and divide the coconut cream into the two bowls, melt in the microwave in short pulses (be careful not to burn) and mix well - until you get a chocolate cream, with a uniform creaminess.
• Serve alongside the churros and dip with pleasure.
Photo: Afik Gabay
