Churros | becs-table.com.au

Churros Thermomix and Conventional Methods

Sweet little Churros.

They’re not so hard.

There’s a number of recipes out there for Churros, I like mine crunchie on the outside and light and fluffy on the inside.  These are just that.  Try them, they’re easy to make and so delicious. I’ve made them for a large group of people after a big dinner.  They told me they couldn’t fit another thing in and that I shouldn’t bother with dessert. Only to see them finish off a full gastronome tray of them.  Very moreish. 😉

Conventional Method Churros

5 from 1 reviews
Churros
 
Churros Conventional
Author:
Ingredients
  • 250 ml chilled water
  • 120 g unsalted butter cut into small cubes
  • 5 g salt
  • 120 g Bakers flour sifted
  • 200 ml eggs approximate depending on your flour (should be dropping consistency.)
Method
  1. Place cold water in a pot with the diced butter. Using a wooden spoon heat gently till the butter has melted then bring to a boil.
  2. The moment it boils, add all sifted flour at once & continue to stir over a low heat till it combines & comes away from the sides of the pot.
  3. Allow the mix to cool slightly, to approx. 60 C.
  4. In the meantime heat the oil in a fryer or deep saucepan to 180c
  5. Add eggs one at a time, beating in very well before adding the next one.
  6. Spoon the mixture into a piping bag fitted with a star nozzle.
  7. When the oil is at temperature, pipe out long 10cm lengths into the oil.
  8. You can use scissors or a knife to cut the lengths off neatly if you are having a problem with them releasing.
  9. Deep fry, until golden brown. Remove with a pair of tongs onto a tray lined with paper towel.
  10. Dust with icing guar and repeat. Best eaten while warm. Traditionally they are served with a chocolate dipping sauce.

Thermomix Churros

5 from 1 reviews
Churros
 
Churros Conventional
Author:
Ingredients
  • 250 g water
  • Pinch Salt
  • 100 g butter
  • 150 g Bakers Flour
  • 4 - 5 eggs
Method
  1. Place water, salt and butter into the TM bowl and cook for 10 minutes at 100c on speed 3 with the MC on
  2. Add the flour and mix for 30 seconds on speed 4, or until you see the pastry coming away from the sides of the bowl. Set bowl aside to all the pastry to cool for approximately 10 minutes
  3. Once the mixture is cooked, add the eggs to the mixture by dropping them one egg at a time onto rotating blades for 30 - 40 seconds on speed 5. Should be dropping consistency.
  4. Spoon the mixture into a piping bag fitted with a star nozzle. When the oil is at temperature, pipe out long 10cm lengths into the oil. You can use scissors or a knife to cut the lengths off neatly if you are having a problem with them releasing. Deep fry, until golden brown. Remove with a pair of tongs onto a tray lined with paper towel.
  5. Dust with icing guar and repeat. Best eaten while warm.
  6. Traditionally they are served with a chocolate dipping sauce.

 

 

You Might Also Like...

No Comments

    Love to hear from you!