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Churros With Dulce de Leche Mousse recipe with your friends or colleagues!

Churros With Dulce de Leche Mousse

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dulce de leche mousse

Golden, doughnut-like treats, churros are a crunchy classic. Originating in Spain and Portugal, churros have made their way into cuisines worldwide, each with their own unique, regional spin. Making churros from scratch is surprisingly easy, requiring just a few staple ingredients, a piping bag, a frying pan and a touch of finesse. While serving churros with a side of dulce de leche is highly popular, this moreish dulce de leche mousse is a lot more lightweight and yet equally indulgent. 

Equipment

    • Smartwhip cream charger 
    • Siphon
    • Sieve 
    • Small saucepan
    • Large saucepan 
    • Food thermometer 
    • Piping bag with a star-shaped nozzle
    • Spider strainer 
    • Standing or handheld mixture
    • Sharp knife
    • Cooling rack
    • Paper towels 

Dulce de Leche Mousse Ingredients

    • 250 g dulce de leche 
    • 200 g whipping cream (min. 35% fat)
    • 1 g xanthan gum 

Churros Ingredients

    • 125 g wheat flour
    • 1 medium-sized egg 
    • 46 g castor sugar
    • 32 g grapeseed oil 
    • 250 g water 
    • 3 g salt
    • 2 l of sunflower oil (for frying)

Coating Ingredients

    • 300 g castor sugar 
    • 6 g ground cinnamon 

Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. For the dulce de leche mousse, blend the dulce de leche, whipping cream and xanthan gum together, then strain the ingredients into a siphon and connect it to your Smartwhip cream charger. 
    2. Charge your Smartwhip cream charger to 8 bar, then disconnect your siphon and shake it for 5-10 seconds to evenly distribute the gas. Cool the siphon with the dulce de leche mousse in the fridge for at least 30 minutes before serving. 
    3. Begin preparing the churros by heating the water, grapeseed oil, sugar and salt to 90ºC in a small saucepan. Gradually add in the flour while whisking to ensure there are no lumps. Thoroughly whisk the mixture until everything is well combined. 
    4. Allow the churro mixture to cool to approximately 50ºC, then add in the egg and mix the ingredients well with a handheld or standing mixer. 
    5. Heat the sunflower oil to 180ºC, and pour the churro mixture into a piping bag with a star-shaped nozzle.  
    6. Pipe the churro mixture into the hot oil in small, 6-centimetre chunks, cutting the end off with a sharp knife. Fry the churros until they are golden and crispy, then place the churros on a cooling rack lined with absorbent paper towels.
    7. Combine the castor sugar and cinnamon for coating, then coat the cooled churros in a thin layer of sugar and cinnamon.  

Serving

Serve the churros with a side of the dulce de leche mousse while they’re still fresh, and enjoy!

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