Pound Cake Churros

Churros on a plate
24 portions Yield


  • 6 ct 25 cm Pound Cake
  • 4 ct GFS Large Grade A Eggs
  • 453 g Corn Starch
  • 1 L Water
  • 1.4 kg (Recipe) Cocoa Cinnamon-Sugar
  • 2.8 L Chocolate Milk
  • 1.4 kg Vanilla Ice Cream
  • 14 g GFS Cocoa Powder, placed in a shaker


1. Slice the frozen cake in half widthwise. Slice halves lengthwise into quarters. Slice lengthwise again into eights. Place side by side between parchment-paper layers in a covered storage container, label, date and refrigerate until needed.

2. To prepare the batter as needed for service, place the eggs in a stainless-steel mixing bowl. Beat with wire whisk. Add the water and cornstarch. Mix thoroughly using wire whisk. Cover with film wrap and refrigerate until needed.

3. Place cocoa cinnamon-sugar in a 10 cm stainless-steel half pan. Cover with film wrap until needed.

To prepare à la carte:

1. Dip 4 pieces of cake in churro batter. Shake off excess batter and place in a 177°C (350°F) deep-fryer. Cook 2 1/2 to 3 1/2 minutes, or until golden-brown and just heated through. Allow to drain.

2. Place in cocoa cinnamon-sugar. Toss cakes to coat with sugar mixture. Shake off excess sugar and stack on a warmed serving plate.

3. Pour 118 ml of chocolate milk in a chilled wide-mouth glass. Place a 56 g scoop of ice cream in the milk. Dust the top of the ice cream with the shaker of cocoa. Serve chocolate milk float alongside churros as dipping sauce.