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How this worksServings: 17 9-inch churros
Ingredients
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)
Cinnamon Sugar:
- 4 tablespoons sugar
- 1 teaspoon cinnamon
Chocolate Pots:
- 3.5 ounces milk chocolate
- 3.5 ounces white chocolate
Instructions
Churros:
- 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.
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.
Notes
Excerpted with permission from Crazy Sweet Creations. By Ann Reardon, Mango Publishing Group, 2021. Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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