Churros are another type of pastry made from choux pastry…but in the case of Churros, the  choux pastry is fried, instead of baked.

    The churro was first made by Spanish shepherds, because the churros were easy to make and cook over an open fire in the mountains, where the shepherds spend most of their time.

      Today churros are standard “street fare” in American theme parks, street fairs, carnivals, and other celebrations.

        Churros are crunchy, fried pastry  sprinkled with sugar and then dipped in a thick hot chocolate sauce.

          
        Churros (Yield: About 18 6″ churros)


        1.  Make the dough…

        • 2C water
        • 3Tbsp butter
        • 2Tbsp sugar
        • 1tsp vanilla 
        • 1/2tsp salt
        • 2C flour
        • 2 large eggs

        Heat water, butter, sugar, vanilla and salt in a medium-size saucepan until simmering and butter has melted. Remove from heat. Dump in flour all at once. Mix vigorously with a spoon until the mixture forms a smooth ball and no floury bits are visible.Let cool 5 to 10 minutes.Add eggs, one at a time. 

        Choux dough can be made and kept in bowl for up to a day before using, but it will be easier to pipe when it’s still warm. 


        2.  Pipe the churros…

        Transfer churro dough to a cloth pastry bag fitted with a #8 large closed star pastry tip. (This pastry tip is what gives the churros the expected textured lines.)

        Be sure to use a cloth or heavy-duty plastic pastry bag,. A regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.

        Pipe the churros in 6″ directly into a pot of boiling water…or onto cookie sheets.

        If piping onto a cookie sheet, place the tray of shaped churros into the fridge for at least 15 minutes before frying them.


        3.  Fry the churros…

        Heat oven to 200 degrees to keep churros warm while you fry them in batches.

        Line a large plate with a couple layers of paper towels. 

        Add 1-1/2″ oil to Dutch oven. Heat oil over medium/medium-high heat to 375.

        Pipe two to three churros into the oil at a time. Use scissors or a sharp knife to cut the dough.

        Fry 6 minutes, turning frequently, until they turn deep golden brown on all sides.

        Remove from oil. Drain on a paper towel-lined plate to drain for a couple of minutes before transferring to a cookie sheet in a 200 degree oven to keep warm. 

        Repeat with remaining dough.


        4.  Coat the churros…

        • 2/3C sugar
        • 1-1/4tsp cinnamon 

        Once all churros are fried, combine cinnamon and sugar on a plate. Roll warm churros, one by one.

        Churros can be kept warm in oven before coating with cinnamon sugar for up to an hour before getting dry. 


        5.  Make the sauce: 

        Make the chocolate sauce right before you’re ready to serve it with the churros because it will thicken as it cools.

        • 3/4C heavy cream
        • 1/2 cup chocolate chips
        • Pinch salt

        Heat cream, chocolate chips, and salt in a bowl in microwave in 30 second bursts, whisking between them, until chocolate has melted.

        Dip warm churros in warm chocolate sauce.

        Enjoy!

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