Dulce De Leche Churro Tots With Whipped Cream Recipes

CHURROS WITH DULCE DE LECHE GANACHE

Churros with Dulce de Leche Ganache image

Provided by Food Network

Categories dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups whole milk
4 tablespoons (1/2 stick) butter
2 1/2 tablespoons sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 large eggs, lightly beaten
Grapeseed oil, for frying
Dulce de Leche Ganache, for dipping, recipe follows
1 cup heavy cream
2 1/2 tablespoons glucose syrup or corn syrup
1 1/2 cups melted white chocolate
1/2 cup dulce de leche
3 1/2 tablespoons butter

Steps:

In a saucepan, bring the milk, butter, sugar and salt to a boil. Sift the flour. Add the flour to the pan, then cook over high heat, stirring, until the mixture is dried out, as for a pate a choux.
Take the pan off the heat and fold the eggs in one at a time. Transfer the dough to a pastry bag fitted with an 8-millimeter fluted nozzle, and pipe long, straight stripes of dough onto a silicone baking mat fitted into a baking sheet.
Freeze until frozen through, about 30 minutes. Cut the frozen churros into various lengths, between 1 and 3 inches, and place on rectangles of parchment paper cut to size-- the parchment will facilitate the transfer of the churros to the hot oil, keeping them straight and avoiding splashes. Allow the churros to thaw fully.
Line a baking sheet with paper towels. Bring 4 to 5 inches of oil to 350 degrees F in a deep, heavy pot. Carefully invert the parchment over the oil to add the churros. Fry the churros in batches, stirring occasionally, until golden brown, a few minutes. Transfer to the paper towels to cool.
Serve with Dulce de Leche Ganache for dipping.
Heat the cream in a pan together with the glucose syrup. Pour over the melted white chocolate, then add the dulce de leche and blend with a hand-held blender until smooth. Add the butter and mix until well combined.

HOW TO MAKE DULCE DE LECHE

How to Make Dulce de Leche image

This is basically sweet, caramelized milk. It's so easy and so delicious. I like it better than caramel sauce on anything you'd use caramel sauce, such as on ice cream, toast, cookies, cakes, brownies, or to pour on people.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 3h5m

Yield 8

Number Of Ingredients 3

Ingredients

1 small finishing nail
1 (14 ounce) can sweetened condensed milk
3 cups water, or more as needed

Steps:

Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.

Nutrition Facts : Calories 157.3 calories, Carbohydrate 26.7 g, Cholesterol 16.7 mg, Fat 4.3 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 64.9 mg, Sugar 26.7 g

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