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Ingredients
ScaleNo serving count in the source — scale by factor
- hazelnut syrup1/4 cup
- chocolate syrup1/2 cup
- vanilla extract, pure1 tbsp
- whipping cream, whipped to soft peaks1/4 cup
- whole milk1/2 cup
- egg yolk3
- tortillas, corn; torn into small pieces20
- granulated sugar1/4 cup
- unsalted butter1/4 cup
- salt1/2 tsp
- vegetable oil, for frying2 qt
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Combine syrups and vanilla.
Gently fold in whipped cream.
Refrigerate until needed.
Place milk, eggs, salt, and sugar with the tortillas in a food processor, and pulse until chunky paste is achieved.
Move to a mixing bowl and stir in the butter. Work fast to prevent melting.
Pour oil into a 6-quart Dutch oven and heat to 375°F.
Roll tortilla mixture into 1 to 1½-inch balls. Fry, 6–8 at a time, until crisp and golden brown, about 2–3 minutes.
Drain on a cooling rack set above a sheet pan and let cool 1–2 minutes.
Serve warm with the hazelnut chocolate dipping sauce.