Last Recipes




Number of churros

25 cl of water

60 g butter

1 pinch of salt

60 g caster sugar

225 g flour

2 eggs

Grape seed oil for frying

Total Time: 20 min
Preparation: 10 min
Cooking time: 10 min

In a saucepan, boil the water with the butter, salt and 2 pinches of sugar. Sift the flour into a bowl, dig a fountain and pour in the boiling water, stirring with a wooden spoon. You will quickly obtain a thick but evenly textured dough.
Incorporate the beaten eggs, mix and let the dough rest for 1 hour in a cool place.
Heat the frying oil to 180°C.
Put the dough in a fluted piping bag No. 10. Press out 10 cm long strips of dough and dip them into the frying bath (do not do this directly above the frying bath, place them on baking paper or a plate and then pour into the frying bath).
Do this in several stages so that the fritters do not stick together. Let them brown, then turn them over in the frying pan with the skimmer.
Remove them and drain them on absorbent paper. Sprinkle the churros with powdered sugar and serve them warm.

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