Take on Churro and Cannoli-style dessert

 This is my take on Churro and Cannoli-style dessert, which I filled with white chocolate cream, hazelnut spread, hot chocolate mousse, crunchy hazelnuts, and fresh strawberries coated in a touch of raspberry jam.

Verdict? A fun way of mixing different recipes to create a wonderfully balanced dessert that is creamy, crunchy, and filling. I loved the hot chocolate emulsion foam as well. It's a different take than your usual chocolate sauce.

See additional notes below.

Difficulty - Medium

Taste 9.5/10

Visuals = 7.5/10

Notes: The process of making these is pretty straightforward. However, it requires patience to create the shapes. The amount you can fry at a given time also depends on the fryer you have or the space you have to fry in. That said, it requires a full subsegment in oil to work correctly. On another note, in previous recipes, I would freeze the churros first to retain shape; however, it did not work here as they would burst a little more than freshly piped and fried. I will discuss this on my website to dive deeper into the recipe.

Churro Recipe:

Makes 4-5 sticks

- 26g sugar

- 4g sea salt

- 72g melted butter

- 282g water

- 82g egg

- 170g flour

Process: Mix water, sugar, salt, and butter in a pot over medium-high heat until it simmers. Add flour and stir quickly. Transfer the mixture to a piping bag and pipe around an oiled cannoli stick. Fry at 170°C/338°F until golden brown. Allow to cool before unmolding, final sugar coating, and adding additional fillings.

Garnish:

- Fresh strawberries

- Raspberry Jam

- White Chocolate Cream

- Nutella

- Praline crunch

Notes:

The cannoli rings I used were 14cm long and 2cm in diameter.  That said, if you don't have similar sizes, that is not a problem. You can still achieve the same results, except the sizes and portion sizes might be slightly skewed.

Piping the dough is a little physical and requires pressure. However, my tip is to divide the dough by four if you need more strength. It will allow for a much easier and smoother piping process. After each completion, add more dough before repiping.