• 1.25 cups of full cream milk
• 4 scoops vanilla ice cream
• 4 x frozen OREO churros filled with OREO icing creme
• optional whipped cream

1. Follow the directions on the frozen OREO churro box to warm up your churros.
2. While the churros are heating, mix together the milk and ice cream, in a blender.
3. When the churros are heated, roll them in the OREO sugar crumb icing (in your frozen OREO churro box), add two OREO filled churros into the blender and blend into milkshake mixture.
4. Add the remaining OREO filled churros to each glass (one OREO filled churro per glass) and then fill the glass with milkshake mixture.
5. Optional – top with whipped cream.

ENJOY!

8 x Churro Fantastico El Chico Churros per serve ( to share as a starter/entree or snack)
Ideal as a canape’

There is more to churros than just dipping in chocolate. Serve Churro Fantastico Churros with your favourite coating, topping and or dipping sauce and create a delicious canapé, starter, bar snack or share plate in minutes. Try this great recipe idea. Quick to put together, looks fantastic and easy for any staff member to prepare. The Churro Fantastico El Chico Churro makes a fabulous addition to your menu, is extremely cost effective and can be served in a number of different ways.

INGREDIENTS

48 x Churro Fantastico El Chico Churros
200ml Pizza sauce (any supermarket will have it)
400g grated mozzarella
300g of chorizo sausage, finely diced
Rocket to serve

INSTRUCTIONS

Preheat the oven to 200C. Place the frozen Churro Fantastico El Chico Churros onto a baking tray lined with baking paper and top each one with pizza sauce, the grated mozzarella and then the chopped chorizo. Bake for 9 minutes until the cheese is melted. Serve hot garnished with rocket or garnish of your choice.

ENJOY!

INGREDIENTS

1 box of El Fantastico Churros (100 churros)
Cinnamon sugar
1 sachet Churro Fantastico Thick Chocolate Sludge Sauce

INSTRUCTIONS

Remove the El Fantastico churros from the freezer and allow to thaw.

Preheat oven to 180 degrees celsius. Arrange churros on an oven tray and place in oven. Cook on 180 degrees celsius until golden brown (approximately 8 minutes). Cut into small bite sized pieces (3cm maximum).

Fill the bottom of a tupperware container with cinnamon sugar to taste. Place churro bites on top of cinnamon sugar, close lid of the tupperware container and SHAKE until churro bites are evenly coated in cinnamon sugar.

Line large, cylindrical glasses with baking paper (the aim is to make them look like old fashioned fish and chip cones!). Fill glasses with churro bites.

Heat our thick chocolate sludge sauce in microwave until runny. Pour liberally over the top of the churro filled glass.

Enjoy!!!

Ingredients

1 x FIESTA PACK (100 El Grande churros, 1 litre thick chocolate sludge sauce, 1.35kg cinnamon sugar)

Soft hot dog rolls x 100

Vanilla Ice Cream (to serve)

Whipped cream (to serve)

Remove the El Grande Churros from the freezer and allow to thaw.  Preheat oven at 200 degrees for 10 minutes.  Arrange churros on an oven tray and place in oven.   Cook on 200 degrees until golden brown (approximately 8 minutes).

Heat thick chocolate sludge sauce in microwave until runny. While churros are cooking, slice hot dog rolls in half and butter top of each bread roll with thick chocolate sludge sauce.

When churros are golden brown, remove from oven and roll in cinnamon sugar.  Place inside hot dog rolls.  Add scoops of ice cream and whipped cream to serve.

Yummm!

Ingredients:
25 Churros of your choice (we recommend El Fantàstico or El Ùltimo Premium)
1/2 Cup caster sugar
2 Tsp ground cinnamon

Mix the caster sugar and ground cinnamon together in a shallow pan or tray, with enough room for your Churros. Deep fry, oven bake, or grill your Churros until they are crispy and golden brown. Roll in cinnamon sugar mix and set aside.

For Dipping Sauce:
200g Dark cooking chocolate, finely chopped
300ml Thickened Cream
1 Tbsp Instant coffee granules

Place chocolate in a large heatproof bowl. Combine cream and coffee in a medium saucepan. Stir over a high heat until mixture is hot. Pour over chocolate. Stir until smooth, then serve while warm.

Enjoy!

Recipe & Image Credit: New Idea / Yahoo 7

Spanish crème pots with baked Churros

(8 portions)

3 x El Chico Churros per serve

 Serve our El Chico Churros with your favourite flavoured crème brulee or try this Catalan crème recipe, quick, tasty, and a perfect accompaniment to any dessert.  Our Churro Fantastico! El Chico churros make a fabulous addition to your dessert menu and can be served in a number of different ways. 

Creme Brûlée/Catalan Creme 

750 ml (3 cups) pouring cream

750 ml (3 cups) milk

4 pieces lemon rind

2 cinnamon quills

2 vanilla beans, split lengthways and seeds scraped

10 egg yolks160 gm

(2/3 cup) caster sugar, plus extra for dusting

Combine cream, milk, lemon, cinnamon and vanilla bean and seeds in a large heavy-based saucepan over medium heat and bring just to the boil. Cool and strain through a fine sieve, discarding solids.

Beat the egg yolks and sugar until thick and pale, ten gradually whisk in cooled cream mixture until combined. Return mixture to a clean heavy-based saucepan and cook, stirring continuously, for 30 minutes over medium heat or until mixture is thick and coats the back of a wooden spoon. Cool slightly, then strain into a jug. Pour custard into ¾ cup-capacity shallow ramekins and refrigerate for 3 hours or until set. To serve, scatter tops of ramekins evenly with sugar and caramelise sugar using a blow torch or by placing under a very hot grill. Serve with El Fantastico! El Chico Churros dusted with icing sugar.

To bake El Chico Churros

Preheat an oven to 200c, remove Churros from Freezer and bake on a tray for about 8-10 minutes until golden.

Enjoy!