Recipe: Cake churros

7 Jun 2019

Recipes
Recipes
Tegral
Patisserie

Ingredients

Dough

  • 1000 g of Tegral Ringo*
  • 200 g of Water
  • 200 g of Passion juice
  • 50 g of Quinoa (crispy)

Decoration

  • Q.S. of Sugar
  • Q.S. of Cinnamon powder (1% sugar)

*Puratos product

Working Method

Dough

  1. Add the water and the passion juice in a mixing bowl, and add the Tegral Ringo mix on top.
  2. Mix for 2 min. at slow speed and 2 min. at medium speed.
  3. At the end of the mixing time, add the quinoa.
  4. On a baking paper pipe the dough into churros shapes and freeze. 
  5. For the baking, use a frying pan and bake the frozen churros at 190°C until obtaining a gold brown colour.
  6. After baking, add some cinnamon sugar (mix the sugar and cinnamon).
  • Tip for serving: Add an extra sweet touch and serve these crunchy churros with some dips such as Carat Supercrem (Nutty Pistachio, Nutolade) or your choice of Topfil.