Churros
From luisascatering 14 years ago
- 5 minutes to make
- Serves 8
Pâte à choux is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, beignets, St. Honoré cake, and gougères. In this case, I have used it for delicious churros!
Ingredients
- 1 cup water shopping list
- 1/2 cup unsalted butter (1 stick) shopping list
- 1 cup all purpose flour shopping list
- 3 large eggs shopping list
- pinch of kosher salt shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- 1/4 cup sugar shopping list
- 1/4 teaspoon ground cinnamon (optional) shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- canola oil, for frying shopping list
How to make it
- Bring the water, salt and butter to a simmer over high heat. Reduce the heat to medium, add the flour and stir rapidly. The flour will absorb the water quickly and a dough will form and pull away from the sides. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two. Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer. (If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.)
- Add the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to furry, slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
- Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil (350 degrees). Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain ;-)
- Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor
The Rating
Reviewed by 9 people-
I LOVE churros!! At the Sonoma County Fair, there was a booth selling these delicacies every yr!!
thank you for a simple, well written recipe! happy holidays, Luisa.
trish
ttaaccoo
in Buffalo loved it
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I just bought a new churro maker, just to try. It will be experimented with this next week. I shall try your recipe, along with 2 others that I have. I am anxious to see how it works out. They are really yummy, even if they might add a few pounds. Th...more
tablescape
in loved it
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Very delicious.
joe1155
in Munchen loved it
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