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.