Churros reminds me of my childhood with my parents at the amusement park. Whenever i taste cinnamon sugar crusted churros it brings back a nostalgic feeling.
My second brush with my childhood fav food was in melbourne, Aus. It was a small street side stall just outside flinders train station. I can still remember the decadent taste of a fairly large sized cinnamon sugar crusted churro filled with melted milk chocolate inside the hollow cavity of the churro. Every bite has the nice crust, sweetness and the oozing goodness of the chocolate. Yummmmm……I feeling hungry now.
When i was in San Francisco last October i met cinnamon crusted churros again. Once again, it was a push cart found along the market street. Of course I bought churros!
So….many months later, I’ve got a craving of my fav childhood snack. And, it’s not easy to find it in KL, malaysia.
I decided to make my own. It failed.
I would leave it to the experts and buy ready made churros instead.
But, for those brave souls who want to try making it.
Here are some of the pointers, after google-ing how to rescue my failed churros.
- Make sure you use a 1mm or smaller star tip to pipe the dough paste (this would ensure a thoroughly cooked churro inside and out-no raw dough inside)
- when you deep fry the churro make sure the cooking oil is not too hot, for it will burn the churro easily. Leaving a blacken churro outside, but raw dough inside. Cooking oil has to be 160-170 degrees celsius. Use a candy thermometer to measure.
- If like me, the churros were brown outside and raw inside already. You can try baking it in the oven at a low temperature for 20-25mins to cook the inside.
Recipe for Churro dough= regular choux pastry (from chef Eric Lanlard)
- 105grams plain flour
- pinch of salt
- 1 teaspoon caster sugar
- 75grams unsalted butter
- 200ml water
- 3 medium eggs
- sift flour, sugar and salt and set aside.
- put butter and water in a saucepan and heat gently until butter has melted and bring to a boil.
- pour all the flour mixture into the saucepan and beat vigorously with a wooden spoon over low heat until the dough leaves the sides of the pan and looks smooth. cook over a low heat for a min stirring.
- let the mixture cool down before adding the eggs (one at a time). Whisking well after each addition. The finished paste should hold its own shape and be stiff enough to pipe.
- use a piping bag and fit with a star tip nozzle and fill with the choux pastry. -it is ready for piping.
To make churros;
Pipe the dough into hot oil of 160-170 degrees celsius and fry until golden brown.
Tip: it is easier to pipe the dough and cut with a pair of scissors the desired length.