Are you a churro or mousse person? When it comes to sweet treats, everyone has their own preferences. While some prefer something rich and creamy, others like something light and airy. There is no right or wrong answer here - it all comes down to personal taste. Both of these dessert choices are equally delicious but in very different ways. Which one are you more likely to enjoy? If you’re anything like us, there’s always room for both of these amazing sweets!
When we think about mousse and churros, our minds jump straight to France, where these two desserts originated from. Today, both of them have become part of mainstream culture in almost every country around the world.
Ingredients
- 230ml heavy cream
- 230ml milk
- 100g dark couverture
- 1.5tsp.cinnamon
- 10ml rum
- 30gm aple syrup
- 2 ×pinch of salt
- 25g butter
- 15g sugar
- 0.25 ×orange peel
- 60g flour
- 2 ×egg(s)
- 750g vegetable oil
1
Chocolate cinnamon mousse
Heat 130 ml of milk, 1 teaspoon of cinnamon, rum, maple syrup, cream, dark chocolate and a pinch of salt in a saucepan, stirring constantly until the mass is smooth. Then fill it through iSi Funnel & Sieve in a 0.5 L iSi Whip, screw on 1 iSi cream charger and shake vigorously. Chill it in the refrigerator for 1-2 hours.
2
Churros
Boil up the rest of the milk, butter, sugar and the spices. Then stir in the flour and stir until the mass separates from the ground. Then stir in the eggs slowly so that no lumps are formed. Fill the mass into a piping bag with star grommet and heat vegetable oil in a saucepan to approx. 170 ° C. Dress the churros (about 15 cm long) directly into the hot oil and bake them. Then roll the baked churros in cinnamon and sugar.
3
Drizzle with a little liquid chocolate.
See how to make: The perfect Oreo Cafe late
