ChurrosMeris Resources2021-07-08T14:12:09-04:00

Churros

Presented by Torre

INGREDIENTS

• Pâte choux (pastry dough):
• 2 cups water
• 4 oz. butter, cut in small chunks
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 2 cups all purpose flour
• 4 eggs
• Vegetable oil for frying
• Cinnamon sugar or chili-cinnamon sugar
  (see below)
• Chocolate sauce, your preference

Cinnamon sugar:

• 1 1/2 cup sugar
• 2 tsp. cinnamon
• Chili-cinnamon sugar: 1 1/2 cups sugar
• 2 tsp. cinnamon
• 1/2 tsp. cayenne pepper

DIRECTIONS

In a large pot bring water, butter, salt, and pepper to a rolling boil. Remove from the heat and add the flour. Incorporate together, mixing with a wooden spoon. Cook over medium-high heat, stirring constantly, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 to 5 minutes. Transfer to the bowl of an electric mixer fitted with the paddle. Mix on low speed until slightly cooled. Raise speed to medium, add whole eggs, one at a time, until a soft peak forms when batter is touched with your finger. Fill a pastry bag with a star tip.  

In a large pot bring vegetable oil to 350°F. Carefully push the pate choux mix to desired size from the pastry bag into the hot oil. Fry the churros until golden brown, about 4 minutes, turning as needed. Remove churros with tongs or slotted spoon and toss in cinnamon sugar of choice. (Work in batches and do not overcrowd pan; check periodically that oil remains at desired temperature.) Serve immediately with chocolate sauce.

SERVES 6+