Pause
Watch Video
Prepare with Step by Step Video

CHURROS WITH PINEAPPLE CREAM RECIPE

Churros with Pineapple Cream (LC14179): Churro is a fried snack made of dough pastry dusted with some Icing sugar & coco powder served with a delicious pineapple cream.


Prep Time : 40
Cooking Time : 40
Resting Time : 1 hour , 20 Min

Recipe Recommendations
Salmon & Cheese Pizza(#LC14096): Salmon and cheese pizza light and tasty flat bread topped with smoked salmon and cream cheese. Perfect for a light lunch or brunch! Delicious quite the delightful mix of flavours.
Kunafa Prawns(#LC14033): An exquisite appetizer of kunafa wrapped prawns deep-fried to perfection to create the ideal Oriental treat.
CHILLI SALMON WITH MANGO SALSA RECIPE (LC14300): Spice coated salmon served with sweet & tangy mango salsa.
PRAWN AND MANGO SALSA (LC14301 ) : Spiced prawns served with salsa made of tomatoes, onions & mango.

Ingredient

Pineapple

4 piece

Sliced

Whipping cream

100 milliliter

Icing Sugar

4 tablespoon

Pineapple Essence

1 tablespoon

All Purpose flour

Cups

Vegetable Oil

Cup

Sugar

tablespoon

Salt

tablespoon

Water

Cups

Vanilla Powder

tablespoon


How to make 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.


Equipment

Beater

Bowl - Small

Chopping Board

Cooking Pot - Kadai

Knife

Piping bag with nozzles

Refrigerator

Skimmer

Spoon Wooden

Teaspoon

Thick bottomed Pan

Beater

Bowl - Small

Chopping Board

Cooking Pot - Kadai

Knife

Piping bag with nozzles

Refrigerator

Skimmer

Spoon Wooden

Teaspoon

Thick bottomed Pan

Beater

Bowl - Small

Chopping Board

Cooking Pot - Kadai

Knife

Piping bag with nozzles

Refrigerator

Skimmer

Spoon Wooden

Teaspoon

Thick bottomed Pan


Cuisines

Arabic Recipes