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46 Next Course by Gordon Food Service / www.gfs.com / Summer 2011 Pound Cake Churros Ingredients Yield: 24 servings Reorder No.Description 150894 Pound Cake 478237 GFS Large Eggs 3 ct. 4 ct. ® 108413Cornstarch Amount Water RecipeCocoa Cinnamon Sugar 16 oz. 1 qt. 24 oz. 597767Chocolate Milk 3 qts. 587338Vanilla Ice Cream 48 oz. 269654 GFS Baking Cocoa ⁄2 oz. 1 Preparation Instructions Wash hands. Slice the cake while frozen in half widthwise. Slice the halves lengthwise. Slice lengthwise again into quarters. Place side by side between parchment paper layers in a covered storage container and refrigerate until needed, up to 3 days. Each bread loaf yields 8, 1" x 5" pieces. There will be 4 pieces per serving. M enu a fresh take on a classic Spanish snack. Buttery pound cake sprinkled with cocoa and cinnamon sugar is deep-fried and served with a rich dipping sauce of Churro Batter Prepare as needed for service. Place the eggs in a stainless steel mixing bowl, beat with wire whisk, and add water and cornstarch. Mix thoroughly using wire whisk. Cover with film wrap and refrigerate until needed. Place cocoa cinnamon sugar in a 4" stainless steel half pan. Cover with film wrap until needed. To prepare à la carte: Dip 4 pieces of cake in churro batter. Shake off excess batter and place in a 350°F deep fryer. Cook 21⁄2 to 31⁄2 minutes or until goldenbrown and heated through. Allow to drain, then place in cocoa cinnamon-sugar and toss cakes to coat. Shake off excess sugar. Stack churros on a warmed serving plate. Pour 4 flz. of chocolate milk in a wide-mouth chilled glass and place a 2 oz. scoop of ice cream in the milk. Dust the top of the ice cream with the cocoa. The chocolate milk float is used as dipping sauce for the churros. Cocoa Cinnamon Sugar Yield: 4 pounds Reorder No.Description Amount 269654 GFS Baking Cocoa 3 oz. 224723 Trade East Ground Cinnamon 3 oz. 108588 GFS Granulated Beet Sugar 4 lbs. ® Preparation Instructions Wash hands. Combine all ingredients in a stainless steel bowl. Mix together until thoroughly blended. Transfer to a covered container, label, date, and store in a covered storage container up to one week. Costs: Selling Price $5.99Cost per Portion Profit $4.16 Food Cost $1.84 31% chocolate milk, cocoa-dusted vanilla ice cream, and cinnamon sugar. Available through LTO Direct™. Next Course by Gordon Food Service / www.gfs.com / Summer 2011 47
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