Churros & Chocolate Ladyfingers

Decorate the Ladyfingers:

1. Melt white, pink, and dark chocolate compound in their plastic bags using boiled water method. Decorate the ladyfingers using each colors
2. Drizzle white chocolate sauce on top of the pink ladyfinger.
3. Decorate with sprinkles and red velvet crumbs.

Churros Steps:

1. in pan, add 29ml water + butter + sugar + salt. Boil max heat until bubbling.
2. Lower to medium heat, then add flour. Mix until becomes choux. Then turn off the heat.
3. Let it cooldown until it’s on warm temperature.
4. Beat egg in bowl, only use 17g-20g of the beaten egg.
5. Add the beaten egg + 2 drops vanilla into the choux. Mix well until smooth.
6. Preheat the oven on 180°

Shaping the Churros:

1. Add choux into piping bag with star piping tip.
2. Pipe onto the baking paper making heart shape.

Bake on 180° for 12 minutes until golden brown

Decorate the Churros:

1. Use fondant to make 4 red strawberries + 4 green strawberry leaves. Use toothpick to make strawberry texture.
2. Pour the 40g melted pink chocolate on top of the churros. Use the excess chocolate to glue Rillakuma chocolates on the back of each churros.
3. Drizzle white chocolate pen on top. Then add ball sprinkles.
4. Add the eyes, ears, and mouth using pink and dark chocolate sauces
5. Stick the strawberry fondants