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.
First, measure the amount of milk. I am doing a quarter of the recipe here, as this recipe makes a huge batch. Unless you having a party, if not, half the recipe will do! I only have 4 other person eating these churros, excluding me, and I was doing the previous of churros on the same day, so I made like a bit. This yield ~ 15 five cm churros when quartered.
After many times of making pâte à choux, I realised, that the amount of eggs incorporated into the dough need to be somewhat accurate, sometimes down to the grams. Reason being, if you were to cook the dough on the stove longer, you will need to replace the amount of liquid that is being lost in the process, by adding in more liquid, which is in this case, the eggs. The consistency of the batter is kinda important, to ensure you have a puffy end product.
However, unlike éclairs and profiteroles, these churros are fried in oil. You won't get the airy, puffy middle which you can fill your filling (or at least mine didn't, because my star nozzle isn't quite big in the middle, minus off the "spikes" of the stars). If you find that yours had, please tell me! I am still waiting for my 1M star nozzle to be back in stock in the shop; it always run out of stocks!! (Yes, for the past donkey years I haven't been getting one on my hands)
After many times of making pâte à choux, I realised, that the amount of eggs incorporated into the dough need to be somewhat accurate, sometimes down to the grams. Reason being, if you were to cook the dough on the stove longer, you will need to replace the amount of liquid that is being lost in the process, by adding in more liquid, which is in this case, the eggs. The consistency of the batter is kinda important, to ensure you have a puffy end product.
However, unlike éclairs and profiteroles, these churros are fried in oil. You won't get the airy, puffy middle which you can fill your filling (or at least mine didn't, because my star nozzle isn't quite big in the middle, minus off the "spikes" of the stars). If you find that yours had, please tell me! I am still waiting for my 1M star nozzle to be back in stock in the shop; it always run out of stocks!! (Yes, for the past donkey years I haven't been getting one on my hands)
Bring milk, salt to a boil. Now, the thing about boiling milk is that.. There will be a skin on the top of the milk if you boil it. So, in order not to form that skin, you will have to stir the milk occasionally till it boils, not that it will hurt anyone if the skin is being dissolved back in to the milk again. LOL.
Add flour at one go and beat well till mixture comes away from the side of the pan like a ball like this. Let it cool down aside before adding in the eggs, unless you wanna make scramble eggs, then carry on.
Add one egg at a time and beat well. At first you may think that "Ooh no, this isn't right! The 2 are not coming together!" Don't worry. Continue beating it! And I mean, really beat it! Time to work some muscles before eating those churros is worth, isn't it?
Your mixture will come together into this sticky dough. More like a thick thick cake better, but of course, if you were to make cake and your batter is like this thick, most likely you are missing some liquid!
After this, you are ready to put them in a piping bag and fry them all off! Is it necessary to have a star tip you wonder? YES!! It's the shape that differentiates the churros from other kind of fried fritters! STAR TIP IS ESSENTIAL! But of course, if you are making for your own and you care less about the shape, then any will do. (Don't quote me though! Haha!)
May I remind you that this original recipe makes a huge batch.
Recipe adapted from Ana Maria Calera, author of Cocina Castellana
(makes about 70- 8cm fritters)
Ingredients
1 litre milk
40g salt
800g flour, sifted
4 eggs
oil for deep frying
Sugar coating: (add more if needed)
250g sugar
4 1/2 tsp cinnamon
Directions
1) Pour milk, salt into large saucepan and bring it to a boil. Add flour all at one go, and mix till the dough forms a ball and comes away from the sides of the saucepan. You may see a film forms on the bottom of the saucepan. Leave to cool slightly.
2) Add eggs, one at a time, beating well to incorporate the eggs. Place dough in a piping bag fitted with a 1cm (1M) star nozzle. Bring oil for deep frying to 190°C. Pipe 5-8cm long churros dough and dry them till crispy and golden. Fry a few at one time, to prevent the temperature of the oil from dropping too much. Remove from oil and drain.
3) Mix sugar and cinnamon in a large shallow dish. Roll the fried churros into the sugar. Serve warm.
Your mixture will come together into this sticky dough. More like a thick thick cake better, but of course, if you were to make cake and your batter is like this thick, most likely you are missing some liquid!
After this, you are ready to put them in a piping bag and fry them all off! Is it necessary to have a star tip you wonder? YES!! It's the shape that differentiates the churros from other kind of fried fritters! STAR TIP IS ESSENTIAL! But of course, if you are making for your own and you care less about the shape, then any will do. (Don't quote me though! Haha!)
May I remind you that this original recipe makes a huge batch.
Recipe adapted from Ana Maria Calera, author of Cocina Castellana
(makes about 70- 8cm fritters)
Ingredients
1 litre milk
40g salt
800g flour, sifted
4 eggs
oil for deep frying
Sugar coating: (add more if needed)
250g sugar
4 1/2 tsp cinnamon
Directions
1) Pour milk, salt into large saucepan and bring it to a boil. Add flour all at one go, and mix till the dough forms a ball and comes away from the sides of the saucepan. You may see a film forms on the bottom of the saucepan. Leave to cool slightly.
2) Add eggs, one at a time, beating well to incorporate the eggs. Place dough in a piping bag fitted with a 1cm (1M) star nozzle. Bring oil for deep frying to 190°C. Pipe 5-8cm long churros dough and dry them till crispy and golden. Fry a few at one time, to prevent the temperature of the oil from dropping too much. Remove from oil and drain.
3) Mix sugar and cinnamon in a large shallow dish. Roll the fried churros into the sugar. Serve warm.