Monday, July 27, 2009


From Drop Box
If you haven't been to a Mexican grocery store and eaten churros, don't wait a minute longer. Similar to funnel cake, they are fried to a little crunch, and then coated with sugar. Unlike funnel cake, they are typically covered with granular sugar and can be filled with creamy filling to provide any number of possibilities. This is an expansion off the pate a choux recipe, again showing it's versatility.

Churro batter
8 oz of whole milk or cream
1/4 cup of sugar
1/2 teaspoon of salt
6 oz AP flour
4 eggs
1/2 teaspoon of vanilla extract

Like the pate a choux, bring the milk to a hot simmer, add the sugar and salt. Follow this with the flour, let it cool a bit and combine the vanilla and the eggs.
Keep it in a large ziploc bag and let it cool just a bit. You can put this in an icing bag with a large star tip, or do straight out of the ziploc with the same tip, which is how I've ever seen churros. Pipe out 4 inch lengths of batter into hot oil around 350F. Flip them over to get a consistent brown crispy shell, and let them drain on a wire rack. You can either toss them in a plastic bag or bowl with granular sugar and cinnamon. And that's your basic churro.
The longer they sit and cool, the better they'll be. I found mine to be a little soft in the center, that may have been because I had the oil at 375 which was probably a little high. I also didn't have a star tip so they looked like mini corn dogs.
To make funnel cake, just squirt the batter into the oil in a free lattice pattern at 1/4 to 1/2 inch diameter. Tastes just like the stuff they make at the rattlesnake roundup!

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