CHURROS WITH PINEAPPLE CREAM RECIPE

1. The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

2. Cut the pineapple slice roughly into a small pieces.

3. In an electric beater add together whipped cream and icing sugar and beat well until it forms soft peaks.

4. Transfer the mixture into a small serving bowl and add the pineapple pieces.

5. Add the Pineapple essence and mix well.

6. Refrigerate for chilling before you serve.

7. To prepare the dough, in a small saucepan combine flour, oil, sugar, salt and water and stir well.

8. Add Vanilla Powder and mix well.

9. Cook and stir continuously over medium-high heat until the mixture forms a thick, smooth textured ball.

10. Spoon the Churro dough into a pastry bag fitted with a large star tip.

11. In a large tray, put parchment paper and squeeze a 4- inch strip of dough.

12. Chill the striped dough for 20 minutes.

13. Heat oil for frying in a deep pan.

14. Fry the churros, turning them once, until golden brown, for about 2 minutes per side.

15. Transfer the cooked churros to a plate lined with paper towels to drain excess oil.

16. When the Churros are just cool enough to handle, roll them in the Icing sugar & coco powder (optional).

17. Serve with Pineapple cream.

18. The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

19. Cut the pineapple slice roughly into a small pieces.

20. In an electric beater add together whipped cream and icing sugar and beat well until it forms soft peaks.

21. Transfer the mixture into a small serving bowl and add the pineapple pieces.

22. Add the Pineapple essence and mix well.

23. Refrigerate for chilling before you serve.

24. To prepare the dough, in a small saucepan combine flour, oil, sugar, salt and water and stir well.

25. Add Vanilla Powder and mix well.

26. Cook and stir continuously over medium-high heat until the mixture forms a thick, smooth textured ball.

27. Spoon the Churro dough into a pastry bag fitted with a large star tip.

28. In a large tray, put parchment paper and squeeze a 4- inch strip of dough.

29. Chill the striped dough for 20 minutes.

30. Heat oil for frying in a deep pan.

31. Fry the churros, turning them once, until golden brown, for about 2 minutes per side.

32. Transfer the cooked churros to a plate lined with paper towels to drain excess oil.

33. When the Churros are just cool enough to handle, roll them in the Icing sugar & coco powder (optional).

34. Serve with Pineapple cream.

35. The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

36. Cut the pineapple slice roughly into a small pieces.

37. In an electric beater add together whipped cream and icing sugar and beat well until it forms soft peaks.

38. Transfer the mixture into a small serving bowl and add the pineapple pieces.

39. Add the Pineapple essence and mix well.

40. Refrigerate for chilling before you serve.

41. To prepare the dough, in a small saucepan combine flour, oil, sugar, salt and water and stir well.

42. Add Vanilla Powder and mix well.

43. Cook and stir continuously over medium-high heat until the mixture forms a thick, smooth textured ball.

44. Spoon the Churro dough into a pastry bag fitted with a large star tip.

45. In a large tray, put parchment paper and squeeze a 4- inch strip of dough.

46. Chill the striped dough for 20 minutes.

47. Heat oil for frying in a deep pan.

48. Fry the churros, turning them once, until golden brown, for about 2 minutes per side.

49. Transfer the cooked churros to a plate lined with paper towels to drain excess oil.

50. When the Churros are just cool enough to handle, roll them in the Icing sugar & coco powder (optional).

51. Serve with Pineapple cream.