Maize Max - Maize Churros And Durian Sauce

Ms. Prinan Anekrattanasin (Chef Prinan)
Ms. Prinan Anekrattanasin (Chef Prinan)
30 churros
00h 03
00h 03

Preparation time: 60 minutes

Proofing and Resting Time: 1 hours

Frying Time: 3 minutes

Outcome: 30 churros


Tools needed: Mixer including bowl, kitchen scale, frying pan, piping bag

Ingredients and Method


  • Durian sauce :
  • 200 g Golden pastry cream
  • 20 g Durian paste
  • 400 ml. Milk
  • Maize Churros :
  • 180 g Wheat flour (type 550)
  • 60 g Maize max
  • 470 g Water
  • 115 g Unsalted butter
  • 155 g Eggs


  1. Durian sauce : Heat the milk in a saucepan over a medium to high heat. Add durian paste and stir until the paste is completely dissolved.
  2. Add Ireks golden pastry cream to the saucepan. Whisk until they are well combined.
  3. Stir on a medium heat until the sauce has thickened and is glossy. Remove from the heat and place the sauce aside.
  4. Maize churros : Place the water and butter in a saucepan and heat over a medium to high heat until the butter is completely melted.
  5. Combine the wheat flour type 550 and sifted maize max in a bowl.
  6. Add the flour mixture into the saucepan and keep stirring for approx. 3 minutes or until the dough starts to form and is glossy.
  7. Transfer the cooked, hot dough into the mixing bowl. Use a paddle attachment and beat the dough on medium speed to reduce the heat for 5 minutes.
  8. Add the eggs one at a time and mix using a medium speed until the egg is completely blended and the dough is smooth.
  9. Scoop the dough into a pastry bag.
  10. Pipe the churros onto baking paper in a desire length and shapes. Place the piped churros in a refrigeration for couple of hours to let them firm up and stay in shape.
  11. Heat the oil to 160° C and fry the churros for at least 3-5 minutes or until golden brown.
  12. Cool on a wire rack and serve.

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