Home made churros are a real treat! Serve them with a chocolate or caramel sauce (or both!)
Recipe by The Devilled Egg | The Online Cookery School.
- 85g cold butter, cubed
- 220ml water
- 110g plain flour
- Pinch of salt
- 3 eggs, beaten
- Fussels Extra Virgin Rapeseed Oil for deep frying
Heat the butter and water in a saucepan and melt the butter on a low heat without allowing the water to boil.
Have the flour and salt ready in a bowl.
When the butter has melted, bring the water to boil.
When the boiling water encases the butter, tip the flour in and remove from heat.
Moving as quickly as you can, beat the mixture together until it becomes thick, smooth and leaves the sides.
Transfer to a plate.
When the mixture is comfortable to touch, tip it back to the pan and start adding the eggs gradually until the mixture falls reluctantly off the mixing spoon.
You can add flavouring like spice powders, extracts (vanilla, almond, orange, etc.) or orange water if you fancy it.
Transfer the mixture to a piping bag fitted with a star nozzle.
Pour enough oil to fill a medium heavy based sauce pan half way up and heat to 180C.
Carefully pipe the mixture into the hot oil and fry for 2-3 minutes until crispy and golden.
Remove with a slotted spoon and drain on a kitchen paper.
Serve sprinkled with icing sugar and a little cinnamon.