Cookie and Cream Churros (ชูโรสคุกกี้แอนด์ครีม)

1.For Crumble: Mix flour, cocoa powder and sugar until combined. Add shortening and fold until mixed well and smooth. Roll the dough into a thin sheet and bake at 180°C oven for 8 minutes. Break the dough into crumbles and bake for another 3 minutes. Set aside to cool.

2.For the dough: Crack eggs into a mixing bowl and beat until combined. Sitt flour and cocoa powder into another mixing bowl.

3.Add water, shortening, and salt in a saucepan and bring it up to the boil. Remove saucepan from the heat, add flour mixture in and mix well.

4.Add half of the egg into batter and beat until combined before adding the remaining egg.

5.Transfer choux pastry into a piping bag with star nozzle. Pipe long sticks of churros on to a baking paper and set aside.

6.Heat oil to 160°C. Fry churros in oil until crispy and bubbles in oil subside, about 5 minutes. Set churros aside to drain for about a minute then toss in sugar.

7.Beat mascarpone, cream, and condensed milk over low speed until just combined then turn the speed up to high and beat until mixture has thickened. Transfer mascarpone cream into a dipping bowl, garnish with crumbles and serve with churros.