Wednesday, March 14, 2012
Churros - Preliminary Recipe
2 cups water
½ cup sugar
1 teaspoon salt
284gm all-purpose flour
Bring the water, oil, sugar, and salt to a full rolling boil. Remove the saucepan from heat dump in all the flour at once. Stir the flour until it becomes a spongy ball and leaves the side of the pan. Stir continuously, return the mixture to low heat and cook the mixture for another 3 minutes to cook the flour.
Beat in one egg at the time, whisking or beating, until the mixture is glossy, shiny, and soft. Add more water as necessary. The batter will be quite wet, too soft to hold peaks when lifted with a spoon.
Pipe the batter in long strips in a deep-fryer without a basket until golden brown and crispy. They will rise to the top, so flip them over in the boiling oil when they are light brown on one side. The oil should be 190 Celsius
I served them sprinkled with cinnamon, but rolling them in ground cinnamon + sugar is also good.
This recipe is not nutritious at all, but still is wonderful treat and has the most addictive flavor and sweetness. We could hardly keep our hands off the fresh strips. I will be working on perfect the texture, etc, but the flavor is just where I like it. I find that piping it from a 1-cm wide star nozzle provides the crispiest churros – for this recipe thin is better. I can’t seem to get the fat, crispy, air-bubbly churros yet.
Understanding - this recipe is based on Rose Levy's Beranbaum's Cordon Rose Cream Puff Pastry from the Pie and Pastry Bible with some major variations. I use all eggs, and oil instead of butter. I also use bleach all-purpose flour 'cos that's what I have on hand. The sugar is x24.