FOOD

Tiramisu Churros With Coffee Custard

It would only make too much sense to pair tiramisu churros with a decadent coffee custard.

FOOD

Tiramisu Churros With Coffee Custard

It would only make too much sense to pair tiramisu churros with a decadent coffee custard.

Ingredients

  • 2 1/2 quarts vegetable oil
  • 8 tablespoons unsalted butter, room temperature
  • 2 tablespoons coffee liqueur
  • 1 tablespoon Franjelico (hazelnut liqueur)
  • 3 teaspoons granulated sugar
  • 1 pinch kosher salt
  • 1 1/2 cups all-purpose flour
  • 1/4 cup mascarpone
  • 4 large eggs
  • For cocoa sugar:
  • 1/2 cup granulated sugar
  • 3 tablespoons hot cocoa mix
  • 1 teaspoon dark unsweetened cocoa powder

Steps

  1. Heat the oil over medium heat to 365 degrees.
  2. In a medium saucepan over medium heat, add the butter, coffee liqueur, Franjelico, sugar and salt until melted. Whisk to combine. Add the flour and using a wooden spoon, briskly stir the flour into the liquid until a dough forms. Continue to stir the dough for 1 to 2 minutes Turn off the heat and transfer the dough into the bowl of a stand mixer fitted with the paddle attachment. Mix the dough on low-medium speed and add the mascarpone. Mix to combine. Add 1 egg at a time, mixing until incorporated and increasing the speed with each addition until the dough is sticky and glossy. Pour the dough into a large (18-inch) piping bag fitted with a large star tip.
  3. Pipe 3- to 4-inch churros into the hot oil, cutting the dough with scissors. Fry for 2 minutes until golden brown and then flip over to fry on the other side. You may need to manipulate them with a spider or slotted spoon in the hot oil so they fry evenly. Remove with a spider onto a paper towel-lined plate to drain of excess oil. Continue to fry in batches.
  4. Put the cocoa sugar into a fine mesh sieve and dust the churros with sugar. (You can also roll the churros in the sugar, but dusting with sugar yields a more pleasant-looking sugar coating.)
  5. Serve with the coffee custard.

Ingredients

  • 2 egg yolks
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 3/4 cup heavy whipping cream
  • 3/4 cup whole milk
  • 1 tablespoon instant espresso powder
  • 1 teaspoon vanilla extract

Steps

  1. In a medium mixing bowl, whisk together the egg yolks, sugar and cornstarch. Set aside.
  2. In a medium, stainless steel saucepan over medium heat, add the cream, milk and espresso powder. Cook until bubbles begin to appear on the inside edge of the pan. Ladle some of the coffee cream into the egg mixture and whisk vigorously to temper. Add the egg mixture into the coffee cream and continue to whisk until thickened and coats the back of a spoon. Whisk in the vanilla extract. Remove from the heat. Pour into a bowl and cool completely.
  3. Cover with plastic wrap, allowing it to gently rest on top of the custard. Refrigerate until set, 4 hours.