These churros are a delicious twist on the classic dessert. They are made with malted chocolate, which gives them a deep, rich flavor and makes them extra special. And if you’re looking for an easy way to get your chocolate fix, you can use drinking chocolate in place of regular milk or water.
When we were in LA, after a swim at Venice Beach, we went out to dinner at Roy Choi’s restaurant, A-Frame. Maybe it was the swimming or the fact that I hadn’t eaten all day long, but that was one of the best meals I have had. The vegetarian option, the ‘Veggie Nest’, was amazing. I ate it in about one minute.
It was a bounty of seasonal vegetables prepared in all different ways. Pureed, fried, pickled, roasted, etc. My dream meal. I just read online that Roy Choi has a new vegetable-focused restaurant opening soon in LA. A must-visit for me anytime I am somewhat near LA. To have a vegetarian option that wasn’t a basic salad leaving me starved an hour after dinner, made me fall in love with A-Frame.
Then we got dessert because we were all still hungry. The standout winner was the ‘Chu-Don’t-Know-Mang’ pound cake churros, malted chocolate milk, and vanilla ice cream. The cake was perfectly crunchy on the outside with a soft, moist center.
The chocolate milk tasted like melted ice cream. Everything was perfect about it. So when Adam was testing out recipes for his new chef job, recreating this was on the top of the list. Plus, I think we just wanted to eat it again.
So I made a pound cake one day while he was at a meeting. The next day we made the ice cream base and, a few hours later, spun it in my little red ice cream maker. Then the following, we finally got to eat it. The cake was squared off and cut into rectangles, panfried, then coated with cinnamon sugar.
It took a try or two to get the oil to the right temperature, but after that, the churros we here. Just like I had remembered. Delectable. The chocolate milk we had made just didn’t come out right, the chocolate was way too sweet, and we added an extreme about of salt to it.
Cinnamon pound Cake
- yield one 9×6 loaf
- 1/2 cup (114g) butter soft
- 3 eggs
- 1 1/2 cups (300g) sugar
- 1 tsp vanilla
- 1/2 cup (113g) sour cream
- 1 1/2 cups (187g) ap flour
- 1/8t baking soda
- 1/2t cinnamon
Beat butter and sugar until very pale and fluffy, 5 minutes. Add in eggs gradually, then vanilla.
In a separate bowl, sift flour, baking soda, and cinnamon. Add to batter and mix until no lumps. Mix in sour cream.
Line pan with parchment.
Loaf pan bakes for 50 minutes until center is set and top of cake springs back when lightly pressed.
Let cool completely.
recipe from dress dish dwell
Pound Cake Churros
- cinnamon pound cake, cut into 1×3 inch rectangles
- fry oil
Heat about 1/2 inch of oil in a large skillet over medium heat. Cooking one cake stick at a time, fry on each side for about 45 seconds until golden brown. Let drain on a paper towel for a few seconds then roll in cinnamon/sugar coating completely. Serve warm.
recipe from dress dish dwell
still working out this recipe….
- malt ice cream
- 4 tsp (16g) cornstarch
- 1/4 cup (55g) milk
- 1 1/4 cups (300g) heavy cream
- 1 3/4 cups (385g) milk
- 2/3 cup (133g) sugar
- 2 tbsp (40g) light corn syrup
- 1/4t salt
- 3 tbsp (42g) cream cheese
- 4 tbsp malted milk powder
Whisk together cornstarch and 55g of milk. Set aside.
Whisk cream, milk, sugar, syrup, and salt in a saucepan. Bring to a boil over medium/high heat. Cook for 4 minutes, then stir in cornstarch mix. Return to a boil and cook, stirring, until thickened, about 2 minutes.
Place cream cheese in a bowl and pour in 1/4 cup hot mix; whisk until smooth.
Then whisk into the hot mix. Then whisk in malted milk powder. Pour into a large ziplock bag and add place in fridge and let cool completely. Spin in the ice cream maker. Then freeze until set.
base recipe from Jeni’s Splendid