How to make Heart-shaped churros; Homemade churros are an absolute treat. Make them as a delicious afternoon snack, or as a fancy dessert - both kids and grown-ups will love dipping them in chocolate sauce.
1 To make the churros, add the butter and water to a large pan and bring the water to the boil, melting the butter as it does so. In a bowl, mix the flour and salt together, then add this to the pan, stirring well until the flour and water form a stiff paste. Remove from the heat and leave to cool for 10 minutes, beating occasionally to aid the cooling process.
2 In a jug, beat the eggs, then add them a little at a time to the cooled churros paste, mixing well between each addition. It may seem like the egg will not combine at first, but it will. Once all of the eggs are fully mixed in and your paste is thick and glossy, transfer it to a disposable piping bag fitted with a star nozzle.
3 Make the coating by mixing the sugar together with the ground spices (if using) and spread onto a large plate or tray and set aside.
4 If using a deep fat fryer, set the temperature to 180degC. If heating the oil in a pan, carefully bring the oil to 180degC. Check with a digital thermometer or test by dropping a little of the paste into the oil - if hot enough, the paste should immediately start to sizzle.
5 The churros paste can be piped directly into the oil by squeezing the bag and snipping off lengths with some scissors. If you would like to make hearts, pipe out the shapes onto individual pieces of non-stick baking paper.
Cooking in batches, carefully drop the churros (paper and all) into the hot oil. As soon as the churros start to cook, the paper will slip away and the piped shape will remain. The paper can then be removed with tongs. Fry for 2-3 minutes, turning once. The churros will be ready when they turn golden and the exterior is crisp.
6 Remove from the oil, allowing any excess oil to drip away, then immediately toss in the spiced sugar. Leave to cool for a few minutes before enjoying with the chocolate sauce.
SERVES 6 INGREDIENTS For the churros: | 75g unsalted butter | 250ml water | 150g plain flour | Pinch of salt | 3 eggs | 1 litre sunflower or vegetable oil, for frying For the coating: | 100g caster sugar | 1 tsp ground spices, such as cinnamon or allspice (optional) To serve: | Shop-bought chocolate sauce Recipes from: Soulful Baker by Julie Jones (Jacqui Small, PS20). Pics (c) Lisa Linder
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|Publication:||The People (London, England)|
|Date:||Dec 31, 2017|
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