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Servings: 17 9-inch churros
- 1 cup water
- 1/2 cup butter
- 1 cup plain or all-purpose flour
- 3 eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla
- Strong pastry piping bag
- Large star-shaped piping nozzle
- 1 quart vegetable oil for frying (optional)
- 4 tablespoons sugar
- 1 teaspoon cinnamon
- 3.5 ounces milk chocolate
- 3.5 ounces white chocolate
- Place the water and butter in a pan and heat until the butter is melted. Add the flour, stirring continuously. Keep stirring over the heat until the mixture thickens, clumps together, and starts to form a ball.
- For fried curly churros, heat the oil in a pan to 182°C (360°F). Pipe the churro batter straight into the hot oil. Use a knife to break off the batter when it is the required length. Fry until browned, then lift out and drain on a plate covered in several layers of paper towels.
- For straight baked churros, preheat the oven to 180°C (350°F). Pipe long snakes of churro batter onto a baking sheet lined with nonstick baking paper. (Note that if you want to make these ahead of time, you can freeze the piped churros and store for up to a month.) Spray the churros lightly with cooking oil. Bake in the oven for 17–20 minutes or until crisp on the outside and soft in the middle.
- As soon as your churros come out of the hot oil or oven, sprinkle with cinnamon sugar and serve hot with chocolate pots.
- Melt the milk chocolate in the microwave for 60 seconds on high and stir, microwave 30 seconds and stir, then repeat in 20-second bursts, stirring each time until it is melted. Pour the chocolate into a small serving bowl. Follow the same procedure for the white chocolate. Serve immediately with hot churros.
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