CHURRO BITES
CLASSIC CHURRO BITES with a crispy coating and airy center.
SKILL LEVEL: INTERMEDIATE | QUANTITY: 25-30 Churro bites
LISTS
GROCERY LIST:
1 stick | Unsalted Butter
3 large | Eggs
½ cup | Granulated Sugar
1 ¼ cups | All-purpose Flour
3 cups | Canola or Vegetable Oil
¼ teaspoon | Kosher Salt
1 tablespoon & 1 teaspoon | Ground Cinnamon
KITCHENWARE:
Large Pot
Large Mixing Bowl
Large Pastry Bag or Plastic Bag
Large Star Tip (recommended by not necessary)
Measuring Spoons & Cups, Wooden Spoon, Spider Strainer & Cooking Thermometer
PREP
Helpful tips!
Let eggs come to room temperature by leaving out for about 1 hour*.
The frying and coating process needs to be quick so set yourself up for success by having all items close by the hot oil and work quickly!
*Dependent on the temperature of your home
BAKE
CHURROS:
1 stick | Unsalted Butter
1 cup | Water
1 teaspoon | Ground Cinnamon
¼ teaspoon | Kosher Salt
1 ¼ cups | All-purpose Flour
3 large | Eggs (room temperature)
3 cups | Canola or Vegetable Oil
COATING:
½ cup | Granulated Sugar
1 tablespoon | Ground Cinnamon
Add butter, water, cinnamon and salt to a medium saucepan and set over medium-low heat. Melt butter and bring to a boil until bubbles form while occasionally stirring, about 10 minutes. This step is important, if it’s not brought to a boil, the mixture will end up being too thin. Reduce heat to low and add flour, mixing with a wooden spoon. Continue mixing until a pasty ball forms and begins to leave a dry residue at the bottom of the bowl, about 1-2 minutes. Transfer to large mixing bowl and let cool for 10 minutes.
While pastry cools, combine sugar and cinnamon together in a shallow dish to create coating and set aside.
Once pastry is cooled, add eggs one at a time, mixing until combined after each addition. Pastry will be very thick.
Fit a pastry bag with a large star tip, I use a large French star tip, or simply cut about a ½-inch opening in a pastry bag or large plastic bag. Fill bag with pastry and set aside.
Fill large pot with about 2-inches of canola or vegetable oil. Set over high heat and heat oil to 350° F using a thermometer to manage heat and keep as close to 350° F as possible by increasing/reducing burner temperature as needed. I find myself often keeping it around a medium-high heat once at temperature.
Once oil is ready, set-up coating next to large pot and a baking rack directly next to coating. Hold pastry bag directly over oil, the closer the better to avoid a big splash, and squeeze about 1 ½-inch long churro bites using scissors or a knife to sever. I typically cook about 5 churro bites at a time - don’t overcrowd your pot! Cook for 4-6 minutes flipping halfway through until the churro bites are puffed and a nice deep golden brown. Use spider strainer to drain off oil, drop bites directly in coating, toss to evenly coat and transfer to wire rack. Continue the cooking process until all churro bites are finished.
Serve as is or with your favorite dipping sauces such as melted chocolate, homemade caramel or fresh whipped cream.
Store leftovers in paper bag at room temperature.
