Churoscops with coconut sorbet

Ingredients

• 400 ml Coconut cream (Must be very cold)
• 200 ml Liquid cream (full‑fat cream) (Fresh, very cold)
• 50 g Grated coconut (Unsweetened)
• 1 tsp Ground cinnamon
• 1 tsp Liquid vanilla
• 200 ml Sweetened condensed milk
• 250 ml Water
• 0.5 tsp Salt
• 30 g Brown sugar
• 30 g Butter (Cut into small dice)
• 150 g All‑purpose flour
• 2 Eggs (At room temperature)
• 1 tsp Vanilla flavoring
• 1 L Frying oil (vegetable oil) (For frying, temperature 180°C)
• 2 tbsp Brown sugar (To coat hot churoscops)
• 50 g Dark chocolate (Melt in a bain‑marie)
• 20 g Chocolate shavings (For decoration)

Instructions

1. Cool the bowl and whisk

   Place the bowl and the whisk of the mixer in the freezer for 10 minutes so they are very cold.

   Time: PT10M

2. Whip the coconut chantilly

   Pour the cold coconut cream and the liquid cream into the very cold bowl, then beat on medium speed until a firm whipped consistency is achieved.

   Time: PT5M

3. Incorporate the aromatics

   Add the grated coconut, cinnamon and liquid vanilla, then gently fold with the spatula.

   Time: PT2M

4. Add the condensed milk

   Pour the sweetened condensed milk and mix one last time until homogeneous.

   Time: PT2M

5. Freeze the sorbet

   Spread the mixture into two trays, making sure not to exceed 4 cm thickness, then place in the freezer for at least 4 hours.

   Time: PT2M

6. Melt the dough ingredients

   In a saucepan, pour the water, salt, brown sugar and butter. Melt over low heat while stirring for 5 minutes.

   Time: PT5M

7. Bring to a boil

   Bring the mixture to a boil, then remove immediately from the heat.

   Time: PT2M

8. Incorporate the flour

   Add the flour all at once and stir vigorously until a dough that detaches from the sides of the pan forms.

   Time: PT2M

9. Add the eggs and vanilla

   Crack the eggs one by one into the dough, add the vanilla flavoring, then mix until a smooth, homogeneous dough is obtained.

   Time: PT3M

10. Transfer to a piping bag

    Put the dough into a piping bag fitted with a star tip.

    Time: PT2M

11. Pipe the churoscops

    Pipe the dough into the cavities of an inverted, well‑oiled muffin tin, forming small cups.

    Time: PT5M

12. Smooth the tips

    Lightly dampen your finger and gently press each churoscup to remove the small tips.

    Time: PT2M

13. Freeze the churoscops

    Place the churoscups in the freezer for at least 2 hours so they firm up.

    Time: PT2M

14. Fry the churoscops

    Heat the oil to 180°C. Drop the churoscups into the hot oil, turn regularly and fry until golden brown (2‑3 minutes).

    Time: PT5M

    Temperature: 180°C

15. Drain

    Remove the fried churoscops with a slotted spoon and place on paper towels.

    Time: PT2M

16. Coat with brown sugar

    Quickly dip each churoscup in the brown sugar to form a thin sweet coating.

    Time: PT1M

17. Top with sorbet

    Place a scoop of coconut sorbet (or ice cream of your choice) in each churoscup.

    Time: PT2M

18. Decorate

    Drizzle with melted chocolate and sprinkle chocolate shavings for extra indulgence.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g