Maseehah Karodia’s Inspired Dishes
Two treats. One sweet obsession.
Ingredients:
Choux Pastry
- 250 g full-cream milk
- 250 g water
- 225 g unsalted butter, cubed
- 10 g fine sea salt
- 12 g caster sugar
- 275 g cake flour, sifted
- 500 g whole egg (approximately 10 eggs), lightly beaten
Churro Bites
- 2 L oil, for deep-frying
- 20 g ground cinnamon
- 50 g caster sugar
- Chocolate Dip
- 250 g dark chocolate, finely chopped
- 125 ml cream
Caramel Dip
- Caramel treat, as required
- 100 g cream
How To Make Choux Pastry Churro Bites with Chocolate & Caramel Dips
1. Prepare the choux pastry as demonstrated in Segment 1: bring the milk, water, butter, salt and sugar to a rolling boil; beat in the flour; cook for 2–3 minutes; cool slightly; then gradually mix in the beaten egg until smooth and pipeable.
2. Heat the oil in a deep, heavy-based pot over medium heat.
3. Transfer the choux paste to a piping bag fitted with a star nozzle. Pipe small bite-sized portions into the hot oil, cutting the dough carefully between each portion.
4. Fry until puffed, evenly golden and cooked through. Remove with a slotted spoon and drain briefly on paper towel.
5. Combine the cinnamon and caster sugar. Roll the warm churro bites in the cinnamon sugar until evenly coated.
6. For the chocolate dip, heat the cream until steaming. Pour it over the chopped dark chocolate and stir until smooth and glossy.
7. For the caramel dip, warm the cream, add the caramel treat and stir until smooth and combined.
8. Plate the churro bites and serve warm with the chocolate and caramel dips.
Ingredients:
Choux Pastry
- 250 g full-cream milk
- 250 g water
- 225 g unsalted butter, cubed
- 10 g fine sea salt
- 12 g caster sugar
- 275 g cake flour, sifted
- 500 g whole egg (approximately 10 eggs), lightly beaten
Milk-Tart Crème Diplomat
- 5 eggs
- ½ cup cornflour
- ½ cup sugar
- 130 g butter
- 1 L milk
- 30 ml vanilla essence
- 5 g ground cinnamon
- Whipped cream, as required
Garnish
- 1 punnet strawberries
- 30 g ground cinnamon
How To Make Milk-Tart Éclairs
1. Combine the milk, water, butter, salt and sugar in a heavy-based saucepan. Bring to a full rolling boil, ensuring the butter has melted completely.
2. Remove from the heat and immediately add all the sifted flour. Mix vigorously with a wooden spoon until no dry flour remains.
3. Return to medium heat and cook for 2–3 minutes, stirring continuously, until the dough forms a smooth ball.
4. Transfer to a stand mixer fitted with the paddle attachment. Mix on low for 2–3 minutes to release steam and cool the dough to approximately 55–60°C.
5. Add the beaten egg gradually, mixing well after each addition, until the choux paste is smooth, glossy and pipeable.
6. Transfer to a piping bag fitted with a French star nozzle and pipe éclair shapes onto a lined baking tray. Freeze for 15 minutes, dust with icing sugar and bake at 200°C for approximately 10–15 minutes, or until puffed, golden and cooked through. Allow to cool completely.
7. For the filling, whisk the eggs and cornflour together. Bring the milk, sugar, butter and vanilla to the boil. Gradually whisk some of the hot milk mixture into the egg mixture, then return everything to the saucepan.
8. Cook while whisking continuously until thickened to a milk-tart custard consistency. Stir through the cinnamon and allow to cool.
9. Fold whipped cream through the cooled filling to create a light crème diplomat.
10. Make small holes in the bases of the éclairs and pipe in the filling. Decorate with extra crème diplomat and strawberries, then finish with a dusting of cinnamon.
Looks incredibly divine and oh so heavenly.
Will definitely try this for my daughters. Much thanks.