If you haven't seen my previous post on Churros, click here to see it.
As opposed to previous recipe, this recipe makes a cripsy outer, yet a softer inner. It is because it uses a similar method as what you would do for a pâte à choux, which means incorporating eggs into the dough after it has been on heat. And this incorporation creates that slight puff you get, as though you eat an éclair, or a profiterole. If you haven't seen my previous post of churros, click here to see it:
As opposed to previous recipe, this recipe makes a cripsy outer, yet a softer inner. It is because it uses a similar method as what you would do for a pâte à choux, which means incorporating eggs into the dough after it has been on heat. And this incorporation creates that slight puff you get, as though you eat an éclair, or a profiterole.
As opposed to previous recipe, this recipe makes a cripsy outer, yet a softer inner. It is because it uses a similar method as what you would do for a pâte à choux, which means incorporating eggs into the dough after it has been on heat. And this incorporation creates that slight puff you get, as though you eat an éclair, or a profiterole. If you haven't seen my previous post of churros, click here to see it:
As opposed to previous recipe, this recipe makes a cripsy outer, yet a softer inner. It is because it uses a similar method as what you would do for a pâte à choux, which means incorporating eggs into the dough after it has been on heat. And this incorporation creates that slight puff you get, as though you eat an éclair, or a profiterole.