Churros have gone through and evolution of sorts. First it was the stick. Then, it was mini dippable sticks. Then we filled them. And now, we’re making them into bowls to fill with more fall goodness!
Chef Nettie Frank shares how to make churro bowls for a fall party, or, you know, just a weeknight dessert.
Find more of Nettie’s recipes at www.chefnettie.com.
- 2 cups water
- 2 sticks of butter
—heat up in sauce pan
- 2 cups flour
—add to water mixture and stir until no more white flour is showing. Turn off heat.
—have your kitchen aid ready to go with the paddle attachment.
—pour dough into mixing bowl
- 8 eggs
- 1 tsp. Vanilla extract
—on speed 3-4 add eggs and vanilla and mix for 3-4 min.
—heat oil up to 375 degrees
—using a large star tip and piping bag, put dough inside the piping bag. Pipe out desired shape on to parchment paper. Let it dry for a few minutes.
—using tongs or a ladle, place piped dough into oil, cook until it floats to the top and is golden brown.
—1 cup sugar and 1 T. Cinnamon, mix together. Place hot churros in sugar mix and then place on paper towels.