LOUISVILLE, Ky. (WDRB) -- Chefs from around the country converge on Louisville for the annual Taste of Derby presented by Stella Artois. Among the celebrities cooking dishes for the crowd is Chef Johnny Iuzzini

Iuzzini was a judge on "Top Chef: Just Desserts," and he is also part of Macy's Culinary Council along with other big names like Michelle Bernstein and Iron Chef Cat Cora. The chefs are both ambassadors and instructors, providing expert culinary advice and leading cooking demonstrations at Macy's stores, with the aim of teaching customers how to cook and shop like a master chef.

Iuzzini is part of the Taste of Derby line up, and he is sharing his recipe for Chipotle Churros with Dulce de Leche Cream in honor of Cinco de Mayo celebrations.

About the Taste of Derby presented by Stella Artois:

Mingle with horse racing celebrities as you savor an evening of exquisite cuisine and exceptional wines. Sample regional specialties with wine pairings, created by nationally renowned chefs along the Road to the Kentucky Derby, as you enjoy live music entertainment and a live chef cooking showdown. Join us from 7 p.m. to 11:00 p.m. as we start the Kentucky Derby celebration with flavor!

Last year's event featured a roster of award-winning chefs and horse racing celebrities from destinations on the Road to the Kentucky Derby, including Los Angeles, New Orleans, New York, San Francisco, Houston, and of course Louisville. 2016's Taste of Derby will feature live music from Downtown Band and a live chef showdown!

Thursday, May 5, 2016

KFC Yum! Center

7p.m. to 11 p.m.

Limited tickets are still available: CLICK HERE

Chipotle Churros with Dulce de Leche Cream

For about 1 dozen Churros

1 cup water (240 g)

8 tablespoons (1 stick) unsalted butter (113 g)

1 tablespoon adobo sauce from canned chipotle

peppers in adobo (15 g)

½ cup sugar (100 g)

1 teaspoon kosher salt (4 g)

1 cup bread flour (132 g)

3 large eggs

1 teaspoon ground cinnamon (2 g)

1 teaspoon chipotle chile powder (2 g)

Vegetable oil, for deep frying

For the Dulce de Leche Cream

? cup Dulce de Leche (page 329) (100 g)

¾ cup heavy cream, whipped to soft peaks

(180 g)

To make the churros, in a large saucepan, bring the water, butter, adobo, ½ teaspoon of the sugar, and ½ teaspoon of the salt to a boil over medium heat.

Remove from the heat. With a wooden spoon, stir in the flour all at once and mix until combined. Return the pan to medium-low heat and stir continuously for 3 to 4 minutes to dry out the mixture.

Transfer the dough to a standing mixer bowl and use the spoon to spread the dough out in a thin layer against the sides of the bowl. Let stand for at

least 15 minutes, until cool.

Attach the paddle to the bowl and turn the mixer on to low speed. Add 2 of the eggs and mix until completely incorporated. Stop the mixer and scrape down the bowl. Turn the mixer back on to low speed and add the remaining egg; mix until incorporated and the dough is shiny and elastic, 2 to 3 minutes.

Fill a large, heavy saucepan with oil to a depth of 3 inches and heat to 360°F.

Line a baking sheet with paper towels and set aside.

Mix the remaining sugar and salt with the cinnamon and chipotle powder and pour it onto a plate.

Transfer the dough to a piping bag fitted with a medium star tip (Ateco #822). Holding the piping bag in one hand, and a paring knife in the other, squeeze

6-inch-long strips of churro dough directly into the oil, cutting them cleanly from the tip with the knife. Fry, turning frequently, for about 5 minutes, until golden brown. Remove from the oil and drain briefly on the paper towel-lined baking sheet. While still warm, roll them in the cinnamon sugar until coated. Continue frying until the batter is used, monitoring the oil temperature and being sure it remains at 360°F during the frying process.

To make the dulce de leche cream, put the dulce de leche into a large mixing bowl. Add about a third of the whipped cream and fold lightly to combine. Add

the remaining cream and fold gently just until the mixture is streaky. Use immediately, or refrigerate until ready to serve for up to 1 day. Serve the churros with the dipping cream on the side.

About Chef Johnny Iuzzini:

Chef Johnny Iuzzini, award winning pastry chef, hails from the Catskills region in upstate New York. A graduate of the Culinary Institute of America with over twenty years of kitchen experience, Chef Iuzzini honed his craft at highly lauded dining locations such as The River Café in Brooklyn, NY along with, Daniel, Payard, Café Boulud and Jean Georges in New York City In 2006, the James Beard Foundation awarded Chef Iuzzini "Pastry Chef of the Year."

He was the head judge of Bravo's culinary competition series "Top Chef: Just Desserts". Since leaving Restaurant Jean Georges, Chef Iuzzini has started his own pastry and culinary arts consulting company, aptly named Sugar Fueled Inc. He is the author of DESSERT FOURPLAY: Sweet Quartets From A Four-Star Pastry Chef. For more information, CLICK HERE.

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