Home Recipes Churros vanilla and white chocolate dip

Churros vanilla and white chocolate dip

Churros with vanilla crème brûlée dip and white chocolate

Chocolate Dairy Sugar

Churros vanilla and white chocolate dip | Debic

Debic's Culinary Team

Debic

Ingredients

Churros dough

See recipe here

Crème brûlée and white chocolate dip

40 g white chocolate (20%)

200 g Debic Crème Brûlée Bourbon

Sichuan pepper sugar

3 g Sichuan peppercorns

300 g sugar

Debic products used

Crème Brûlée 1L

Preparation

Crème brûlée and white chocolate dip

Mix all ingredients. Roll out very thin (1 mm).

Let it rest in the fridge.

Sichuan pepper sugar

Lightly toast the Sichuan peppercorns in a dry pan for 1–2 minutes until fragrant.

Allow to cool completely.

Grind finely in a spice grinder.

Mix thoroughly with the sugar.

Sieve if necessary for a finer texture.

Store airtight.

Assembly

Pour the chilled crème brûlée and white chocolate dip into a glass verrine.

Finish with a light sprinkle of finely ground sichuan pepper.

Coat the freshly fried churros evenly in sichuan pepper sugar while still warm.

Chocolate Dairy Sugar

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