Our churros are baked not fried (of course!) with a crispy outside and soft inside.
This recipe combines beets, cocoa, buttermilk and other quality ingredients to create a naturally beautiful and delicious red velvet colour and flavour with no artificial dyes or additives!
The mousse is made of Callebaut white chocolate and cream cheese for a light and airy dessert. We’ve topped our mousse with white chocolate, milk chocolate and strawberry Callebaut Crispearls for a crunchy finish.
What’s in the Box?
- Beet powder
- Cocoa Powder
- Buttermilk powder
- Vanilla extract
- Callebaut white chocolate mousse premix
- Callebaut Crsipearls
- Beet sugar mix
- Piping bag (2)
- Parchment paper (1)
What do I need?
- Eggs (3)
- Salted butter
- Cream cheese, brick style, full fat (1)
Serving Size: 24 mini churro cups