Monday, October 7, 2013

Spanish Churros with Cinnamon Sugar & Chocolate Sauce

08.10.2013 -  Batam.  Churros has been on my baking list since then, but never had a chance to go about trying them. With their Spanish origins, I was surprised to find out that they are actually fried choux pastry which makes them, technically speaking, a rod shaped Beignet.

I don't have a star tip pipping to give that star shape.  If you do, please use them, so it looks original in shape.

The ingredients are not much to handle. so easy cooking.  For chocolate sauce, double boiled dark or milk chocolate and heavy cream until it well combine and you have yourself a love chocolate sauce or you can also add syurp to the sauce.  Cinnamon sugar, 1/2 cup sugar + 1tbsp cinnamon mix until well combined. If you like more cinnamon you could add more as you desire.

Here's the ingredients & Happy Cooking.



Ingredients:
1 cup of Water
1 cup of All Purpose Flour
3 Tbsp of Unsalted Butter
1 Tbsp of Vegetable Oil
4 Eggs
1 Tbsp of Granulated Sugar
½ tsp of Salt
1 tsp of Vanilla Extract
Canola Oil for frying
½ cup of Granulated Sugar for dipping
1 Tsp of Ground Cinnamon

METHOD:-

1)In a large saucepan, add the water, butter, vegetable oil, 1 Tbsp of sugar, vanilla and salt, bring to a boil. Turn the heat down to low and add the flour, stirring constantly until the mixture turns into a ball, cook this mixture for about 1 minute. (Remember to constantly stir)

2) Removed from fire.  Add the dough into the bowl and add one egg a time and mixing well after each addition to make sure the egg is well combined.  Until you get a thick batter.

3)Sit the dough batter for 15 mins let it cool down, more easy to handle when spoon in the pipping bag and deepfried. If necessary put into refrigerate for 10 to 15mins to set or until firm enough to work with.  Then spoon the dough into a piping bag fitted with a large star tip which i don't used the star tip.

4)Pipe 5 inch ropes into the hot oil (be very careful) and make sure you only cook a few at a time so you don’t bring down the temperature of the oil. Cook them for a few minutes on each side or until deeply golden brown.

5)Drain them on paper towels to remove excess oil and then dip them in the cinnamon sugar or cinnamon confectioner's sugar or chocolate dipping. Repeat with your remaining batter and serve right away!

It is so easy, just these few ingredients.  water, flour ( no need to sift ), 4 eggs, sugar, oil, butter & vanilla essence and you make yourself a delicious churros!

add the water, butter, vegetable oil, 1 Tbsp of sugar, vanilla and salt, bring to a boil. 

Keep stirring

Keep stirring

 until the mixture turns into a ball and your done.

 Removed from fire.  Add the dough into the bowl or with the same saucepan and add one egg a time and mixing well after each addition to make sure the egg is well combined. 

 Until you get a thick batter.  Sit the dough batter for 15 mins let it cool down or refrigerate 10-15mins until it is firm enough to work with.  Then spoon in the pipping bag.  

 Spoon in the pipping bag and deepfried.  

Deep-frying.  Pipe 5 inch ropes into the hot oil (be very careful) and make sure you only cook a few at a time so you don’t bring down the temperature of the oil. Cook them for a few minutes on each side or until deeply golden brown.

 Here you have it a beautiful Golden brown Churros.  Drain them on paper towels to remove excess oil and then dip them in the cinnamon sugar or cinnamon confectioner's sugar or chocolate dipping. Repeat with your remaining batter and serve right away! 



Look at the inside, it is so soft & puffy! just pipe in some vanilla or chocolate cream will be super yummy! sort of eating fried cream puff or eclair!





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