How to make it

  • Combine orange zest, water, butter, salt and 3 tablespoons sugar in a saucepan.
  • Heat to a rolling boil then quickly stir in flour all at once.
  • Stir briskly over heat until all ingredients are well incorporated and dough is silky.
  • Place dough in a mixer and beat on medium speed with paddle attachment.
  • Add eggs one at a time as dough cools then beat 5 minutes.
  • Place dough in pastry bag with a large star tip.
  • Pipe dough onto prepared sheet pan in tube shapes 3” long and 1” thick.
  • Freeze piped dough until firm so it can be more easily handled.
  • Heat oil to 375 and deep fry churros until golden brown then flip to complete browning.
  • Remove with slotted spoon to a plate lined with paper towels then allow to cool.
  • Push a tunnel through both ends of churros with handle of a wooden spoon.
  • Fill pastry bag with flavored pastry cream and pipe into churros then refrigerate 30 minutes.
  • To make pastry cream mix flour and sugar together.
  • Heat milk and vanilla bean to scalding in a heavy saucepan.
  • Add 1/2 cup hot milk to flour and sugar then beat until smooth and return to saucepan.
  • Beat eggs lightly and temper by adding 1/2 cup of the milk mixture to eggs then beat well.
  • Return tempered eggs to remaining milk mixture and cook over medium heat until thick. Remove from heat then add espresso powder and granulated sugar.

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