MARSHMALLOWS MADE CHURROS
Combine two classic hot chocolate pairings -- marshmallows and churros -- in one unique sweet that is sure to delight.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- For the churros: Combine the gelatin with 3/4 cup water in a small bowl and set aside.
- Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 6 to 8 minutes. Remove from the heat.
- Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the bloomed gelatin and vanilla seeds. Whip on high speed until thick and fluffy, about 6 minutes.
- Line a baking sheet with parchment. Stir together the confectioners' sugar and cornstarch in a bowl and dust the parchment with the mixture. Fill a piping bag fitted with a medium open-star tip with the marshmallow mixture. Pipe twelve 4-inch churros onto the prepared baking sheet. Let set at room temperature, about 4 hours.
- For the topping: Fill a wide shallow bowl with some water. Combine the granulated sugar and cinnamon in another wide shallow bowl. Insert a skewer into a churro lengthwise to make a churro pop, then dip in the water and roll in the cinnamon sugar. Repeat with the remaining churros. Serve with hot chocolate.
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