Churros

Churros

By
From
Encyclopedia of Food and Cookery
Makes
12

This golden choux pastry fritter is a Spanish favourite. Churros make a lovely dessert, although in Spain they are usually served with a mug of hot chocolate as a recklessly fattening snack.

Ingredients

Quantity Ingredient
oil, for deep-frying
1 quantity Choux pastry, sweetened
icing sugar, sifted

Method

  1. Heat 10–13 cm deep oil in a large, deep saucepan until it gives off a slight haze. Using a pastry bag fitted with an 8 mm star pipe, pipe 13 cm lengths of choux pastry into the oil, holding bag high so that pastry falls in thin strips, and cutting off with a knife as each churros is formed.
  2. Fry for 3–5 minutes or until golden brown all over, rolling with a spoon to brown evenly. As churros are cooked, lift out with a slotted spoon and drain on crumpled paper towels. Dredge generously with icing sugar while still warm. Serve immediately.

Variation

  • Strauben (ruffles): The German equivalent of churros. Prepare in the same way, but cut pastry in 5 cm lengths as it is piped into the hot oil.
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