This recipe uses the basic choux pastry dough. These churros are super light and airy and super delicious. I will work on a chocolate dipping sauce to kick them up a notch.
Churros
This recipe uses the basic choux pastry dough. These churros are super light and airy and super delicious. I will work on a chocolate dipping sauce to kick them up a notch.
Nutrition
Ingredients
Method
- Prepare Choux pastry as directed.
- Pour the oil into a 10″ electric frying pan or heavy skillet set over a burner; the oil should be about 5/8″ deep. If you use a smaller or larger pan, add oil to a depth of between 1/2″ and 3/4″. Heat to 375 degrees.
- While the oil is heating, spoon the batter into a pastry bag fitted with a star tip. The star tip will give your churros their signature grooved surface. A 1/4″ star is typically included in a basic pastry set; this will yield churros about 3/4″ in diameter. If you’re looking for fatter, 1″ churros, use a wider star tip.
- I found it impossible to pipe directly into the oil, so pipe a 6 inch line onto a piece of parchment paper.
- Place carefully in the hot oil, do not over crowd them (5 at a time) or they will lower the temperature of the oil. Fry until golden brown, about four to five minutes.
- Place churros on a paper towel lined plate. Continue with the rest of the dough.
- Combine cinnamon and sugar in a shallow dish. Roll churro in the mixture. Best served warm.
Notes
Reader Q&A:
Q: can we use any egg replacer for this recipe ? A: To substitute the aquafaba? If so, I dont think so. I always recommend you try the recipe as written first time so you get a sense of the look and feel of the dough and know what the end result should taste like. After that, play with substitutions!
Q: can we use any egg replacer for this recipe ? A: To substitute the aquafaba? If so, I dont think so. I always recommend you try the recipe as written first time so you get a sense of the look and feel of the dough and know what the end result should taste like. After that, play with substitutions!
