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Dezaan Churros Hero
Part 1: Cocoa Sauce
  • 125ml Coconut Cream
  • 1 Teaspoon Turmeric
  • ½ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Vanilla Extract
  • 10ml Agave Syrup
  • 15g Terra Rossa Cocoa Powder
  • 10g Crimson Red Cocoa Powder
  1. In a pot add coconut cream, turmeric, cinnamon, vanilla, and agave syrup. Bring to a simmer.
  2. Stir well to combine all ingredients.
  3. Once simmering, turn off heat, cover and allow to infuse for 2-5 minutes.
  4. Once infused, bring back to stove and allow to come to a simmer.
  5. Add cocoa powders and blend thoroughly until well combined.
  6. Sauce is ready to be enjoyed with warm churros.
Dezaan Churros Macro
Dezaan Churros Pattern
Part 2: Churros
  • 250ml Water
  • 25ml Deodorised Coconut Oil (sunflower oil can also be used)
  • 1 Fennel Seed (cracked)
  • 1 Cinnamon Stick
  • 1 Star Anise
  • 32g Sugar (caster)
  • 2g Salt (1/2 teaspoon)
  • 127g Flour (sifted)

TIP: if wanting to use cocoa powder in churros batter: substitute 10g of Flour for cocoa powder.

Cocoa Powder suggestions:

  • True Gold: Sweet caramel, nutty notes
  • True Dark: Cocoa and fruity notes to compliment the spices
  • Terra Rossa: Bitter chocolatey notes that combine well with the spiced sauce
  • Rich Terracotta: Chocolatey and nutty notes that will pair well with the spices
  • Crimson Red: Great milky, chocolatey flavour with a slight red tint.
  1. Prepare a piping bag with desired tip (a star tip is recommended)
  2. Prepare sheet tray with silpat or parchment paper. Set aside until ready to use.
  3. Preheat a pan with oil to 190ºC.
  4. In a pan add water, coconut oil, fennel seed, cinnamon stick, anise, sugar and salt. Set pan on stove and warm on medium heat. Bring to a boil
  5. Once to a boil, take pan off heat and gradually add in flour. Stirring vigorously to create a smooth paste.
  6. Return pan back to low/medium heat and cook for 1 minutes while stirring continuously.
  7. Take off heat and transfer to a heat-proof bowl.
  8. Allow to cool down slightly and pipe while its still pliable. (Note: Careful the batter might still be hot while piping)
  9. Once batter has been cooled down slightly, pipe into desired shape and size.
  10. Once churros have been piped and cooled completely they're ready to be fried.
  11. Depending on the size of the frying pot, do not add too many churros to the oil for two reasons: it will bring down the temperature of the oil and they might float and stick together.
  12. With a heat proof spoon (or a spider) flip the churros half way through to allow even cooking on each side. Approx. 2-3 minutes on each side. (NOTE: this depends on the size of the churros)
  13. Once ready, transfer to a sheet tray lined with kitchen towels to soak up the excess oil.
  14. Ready to eat with warm cocoa sauce.


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