Always hungry? Us too. That’s why we partnered with the coolest (and hungriest) Montreal-based chef, Laurent Dagenais. Using his unique and TikTok-viral approach to food, Laurent whipped up yummy matcha churros topped with matcha white chocolate mousse, featuring our Organic Super Shroom Matcha. So, let’s make it together!
How to make matcha churros
matcha churros
Print recipeIngredients
- ½ cup + 1 tbsp sugar
- Fresh mint leaves
- 1 tsp Organic Super Shroom Matcha powder
- Sunflower seed oil (or other high-heat vegetable oil for frying)
- ½ cup butter
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 cup all-purpose flour
- 3 eggs
Directions
| Step 1 | |
| Add mint, matcha and 1/2 cup sugar to a small food processor or coffee grinder and pulse until combined. Transfer to a large bowl and set aside. | |
| Step 2 | |
| Add oil to a depth of at least 2 inches in a large heavy bottomed pot or deep skillet. Heat to 400°F. | |
| Step 3 | |
| Combine remaining sugar, butter, vanilla, salt and 1 cup water in a separate saucepan over high heat and bring to a boil. Reduce heat to low and add flour, stirring constantly for 30 seconds. Remove from heat, and let cool. Add eggs, one by one, stirring until smooth before adding the next egg. | |
| Step 4 | |
| Spoon dough into a pastry bag with a large star tip. Gently lower strips into oil and cook, turning as they brown, for about 2-3 minutes per side. | |
| Step 5 | |
| Remove from oil and quickly drain. Roll them onto the matcha mint sugar while still hot. | |
How to make matcha white chocolate mousse
matcha white chocolate mousse
Ingredients
- 1 tsp Organic Super Shroom Matcha powder
- 1 cup heavy cream (divided)
- 4 oz white chocolate (coarsely chopped)
- 1 tsp vanilla extract
Directions
| Step 1 | |
| Sift the matcha powder into the pan of a double boiler and whisk in 1 tbsp of the heavy cream, whisking until no lumps remain. Whisk in 3 more tbsp of heavy cream and add the white chocolate. Heat over medium low, stirring, until the chocolate has melted. Remove it from the heat and let it cool for about 15 minutes, stirring occasionally, until it’s cool to the touch. | |
| Step 2 | |
| In a large bowl, combine the remaining heavy cream and vanilla extract. Beat until stiff peaks form. Combine half of the whipped cream with the melted white chocolate, and then fold in the remaining whipped cream. Transfer into a piping bag and allow to chill in the fridge for 2 hours. Once cooled, fill churros with mousse or use as a dipping sauce! | |
Psst! Check out our Matcha Collection so you can personalize this recipe.
