Ugh! I missed blogging so much. Though you can still see posts every week, I still missed blogging. I missed spending my everyday with my eyes on the computer screen and my fingers on the keyboard. The reason is that since I started my diet, I don’t cook and bake that often. So no matter how I love to do a recipe post, I don’t have anything to publish. Honestly, I stopped checking my weight because if I do, it’s like I am obliged to lose a certain kg for a month no matter what it takes. It doesn’t mean that I will go back to my old (and bad) eating habit… it means I can still enjoy the food, but I am still in control. At times, I eat chips. On some days, I eat pasta or salad… but, moderately. If moderately means little pasta, little salad, little chips in one sitting, then I eat moderately. 😀
When it comes to these Churros, what do you mean by eating moderately? I think two is fair enough. Three? Maybe. How about ten? Well, close to that. I don’t think so. Come again? Did I just say ten? Like TEN Churros? 😀 Ha! Don’t judge! I can’t help myself.
Oh, wait! These Churros are perfect for today’s Fiesta, yes? Wohooo!
Uhm, am I too early? Come on now, Friends, these Churros are best when still warm. It doesn’t matter – I’ll make another batch for you! Where is our host – Angie?
I used a small deep pan when I fried these yummies and I got bored waiting… I got five sticks in every batch – it really took time to finish everything. So while waiting for the Churros to be cooked, I kept on eating and eating with sugar ‘coz the chocolate sauce has not been made yet. How many? I lost count. After everything is finished (thankfully, I haven’t eaten everything), I decided to make the chocolate sauce… and guess what? Honestly, I think I have eaten more than ten on that same hour. Don’t be surprised! Why don’t you try this yourself?
- 1 cup water
- 1 cup flour
- 3 tbsp butter, unsalted
- 1 tbsp vegetable oil
- 3-4 Eggs*
- 1 tbsp white sugar
- ½ tsp salt
- 1 tsp vanilla extract
- Vegetable oil, for frying
- ½ cup white sugar for sprinkling or chocolate sauce for dipping
- Heat a deep, thick pan. Add vegetable oil and wait until the oil reaches 350 F.
- In a large saucepan with low-medium heat, add water, butter, vegetable oil, 1 tbsp white sugar, vanilla and salt. Bring to a boil. Reduce the heat to the lowest and add in flour slowly while stirring constantly until it turns into a ball shape (about a minute).
- Remove from the heat, transfer the ball into a bowl, and add one egg at a time, while mixing after each addition. After the addition of 3 eggs, check the consistency of your mixture. If you think it can hold its shape, then no need to add another egg. If it’s really thick, then add another egg.
- Transfer the dough into a piping bag fitted with a large round tip (or star tip).
- Pipe the batter into the hot oil, making sure not to overcrowd them. Cook until golden brown.
- Place them on a stack of paper towels and dust with white sugar or dip in chocolate sauce.
* I believe 4 eggs are too much for me as I found the batter a little ‘thin’. I think using 4 eggs was the reason why my Churros did not hold their shape (I used 2D Wilton tip). I suggest that you start from 3 eggs and if you find the batter too thick, you may add another one. Your churros, your way! 😉
For the chocolate sauce: Melt 1/2 tbsp butter and 1/2 cup semi-sweet chocolate chips (or any baking chocolate) using microwave oven , double broiler or just in a bowl over simmering water. When melted, add 1-2 tsp of milk or more until desired consistency is reached. Or YOU CAN USE YOUR FAVORITE RECIPE FOR CHOCOLATE SAUCE. 🙂
Source recipe: Laura in the Kitchen
These may not be the most beautiful looking Churros, but who cares? 😀 Okay! I will start digging in.
Happy Fiesta Friday, my lovely friends! xx