We use cookies to make your experience better. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. Learn more.
Maize Max - Maize Churros And Durian Sauce
Prep Time : 00h 03
Cooking Time : 00h 03
30 churros
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
- 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
Method
- 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.
- Add Ireks golden pastry cream to the saucepan. Whisk until they are well combined.
- Stir on a medium heat until the sauce has thickened and is glossy. Remove from the heat and place the sauce aside.
- Maize churros : Place the water and butter in a saucepan and heat over a medium to high heat until the butter is completely melted.
- Combine the wheat flour type 550 and sifted maize max in a bowl.
- Add the flour mixture into the saucepan and keep stirring for approx. 3 minutes or until the dough starts to form and is glossy.
- 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.
- Add the eggs one at a time and mix using a medium speed until the egg is completely blended and the dough is smooth.
- Scoop the dough into a pastry bag.
- 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.
- Heat the oil to 160° C and fry the churros for at least 3-5 minutes or until golden brown.
- Cool on a wire rack and serve.