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Melting churros cakes

Freddo dark chocolate waffers are perfect for adding a touch of flavor and thus balancing the sweeter side of desserts. Make quality cocoa, always keep a bag at hand to make your favorite delicacies. In addition, they are ideal for concocting a chocolate fondue on the go when the urge takes you!
Preparation25 minutes
Quantity6 cakes
Cooking18 minutes
Freezing1 hour
Refrigeration30 minutes


  • 80 ml (1/3 cup) 35% cooking cream
  • 5 ml (1 tsp) vanilla extract
  • 100 g (3 1/2 oz) Freddo dark chocolate waffers
  • 1 litre (4 cups) of canola oil
  • 45 ml (3 tbsp) sugar
  • 1.25 ml (1/4 tsp) cinnamon
For the dough:
  • 80 ml (1/3 cup) butter
  • 1.25 ml (1/4 tsp) salt
  • 125 ml (1/2 cup) all-purpose flour
  • 3 eggs


  1. In a saucepan, bring the cream and vanilla to a boil. Off the heat, add the chocolate waffers and let it melt. Let cool, then refrigerate for 30 to 40 minutes, until the preparation is frozen.
  2. Shape six small balls with the chocolate preparation. Place the balls on a sheet lined with parchment paper. Place in the freezer for 1 to 2 hours.
  3.  In another saucepan, bring to a boil 180 ml (3/4 cup) of water with butter and salt over low heat. Add the flour, stirring with a wooden spoon until the dough no longer sticks to the walls of the pan. Remove from heat.
  4.  Add the eggs one by one to the saucepan, stirring until a smooth preparation is obtained.
  5.  Fill a pastry bag with a medium-sized fluted socket of the dough.
  6. On a sheet lined with parchment paper, form circles of pulp about 3 cm (1 1/4 in.) in diameter, spaced 5 cm (2 in.) apart.
  7. Place a chocolate ball in the center of each circle. Cover with the rest of the dough contained in the pastry bag. Place in the freezer for 25 to 30 minutes.
  8. Meanwhile, mix the sugar with the cinnamon in a bowl.
  9. At the time of cooking, heat the oil in a deep fryer or in a large saucepan until it reaches a temperature of 190°C (375°F) on a cooking thermometer. If a saucepan is used, keep a close eye on cooking to prevent the oil from overheating and igniting.
  10.  Fry the melting cakes one by one for 3 to 4 minutes, turning them over halfway through. Drain, then place on absorbent papier and sprinkle with sugar preparation.

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