Pound Cake Churros

24 portions Yield

Ingredients

  • 6 ct. 10” Pound Cake
  • 4 ct. GFS Large Grade A Eggs
  • 1 lb. Corn Starch
  • 1 qt. Water
  • 3 lb. (Recipe) Cocoa Cinnamon-Sugar
  • 3 qt. Chocolate Milk
  • 3 lb. Vanilla Ice Cream
  • 1/2 oz. GFS Cocoa Powder, placed in a shaker

Preparation

1. Slice the frozen cake in half widthwise. Slice halves lengthwise into quarters. Slice lengthwise again into eighths. Place side by side between parchment-paper layers in a covered storage container, label, date and refrigerate until needed. CCP: Refrigerate at 41°F or below.

2. To prepare the batter as needed for service, place the eggs in a stainless-steel mixing bowl. Beat with wire whisk. Add the water and cornstarch. Mix thoroughly using wire whisk. Cover with film wrap and refrigerate until needed. CCP: Refrigerate at 41°F or below.

3. Place cocoa cinnamon-sugar in a 4” stainless-steel half pan. Cover with film wrap until needed.

To prepare à la carte:

1. Dip 4 pieces of cake in churro batter. Shake off excess batter and place in a 350°F deep-fryer. Cook 2 1/2 to 3 1/2 minutes, or until golden-brown and just heated through. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for 15 seconds. Allow to drain.

2. Place in cocoa cinnamon-sugar. Toss cakes to coat with sugar mixture. Shake off excess sugar and stack on a warmed serving plate.

3. Pour 4 oz. of chocolate milk in a chilled wide-mouth glass. Place a 2 oz. scoop of ice cream in the milk. Dust the top of the ice cream with the shaker of cocoa. Serve chocolate milk float alongside churros as dipping sauce.