Churros

 

 

 

 

 

 

 

 

Sweet little Churros.

They’re not so hard.

By hand method

250 mls chilled water

120 g  unsalted butter cut into small cubes

5 g  salt

120 g  Bakers flour sifted

200 mls eggs approximate depending on your flour (should be dropping consistency.)

Place cold water in pot with diced butter.  Using a wooden spoon heat gently till the butter has melted then bring to a boil.

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.

Allow the mix to cool slightly, to approx. 60 C.

In the meantime heat the oil in a fryer or deep saucepan to 180c

Add eggs one at a time, beating in very well before adding the next one.

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.

Dust with icing guar and repeat. Best eaten while warm.  Traditionally they are served with a chocolate dipping sauce.

By TM method

250 g water

Pinch Salt

100 g butter

150 g Bakers flour

4 – 5  eggs

Place water, salt and butter into the TM bowl and cook for 10 minutes at 100c on speed 3 with the MC on

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

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.

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.

Dust with icing guar and repeat. Best eaten while warm.

Traditionally they are served with a chocolate dipping sauce.

Author: Bec

Chef/Patissier

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