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How to make Churros with Chocolate Cinnamon, White Choco-Strawberry, and Salted Caramel Glazed
Published January 1, 1970 8:00 AM PHT
Updated March 23, 2020 3:54 PM PHT
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End your Mexican feast with yummy churros and dips.
Cinnamon Churros
PROCEDURE:
1. Combine water, butter, sugar, salt, vanilla, and water in saucepan and bring to boil. Add flour and stir to combine. Cook for three minutes over medium heat, stirring constantly until the mixture turns into pasty consistency.
2. Remove from the heat and leave to cool for five minutes. Then add eggs one at a time and stir until well combined, thick, and glossy. Transfer to a piping bag.
3. Heat oil in large deep frying pan. Using a knife to cut the dough, pipe dough into the oil. Cook, turning with tongs halfway through cooking, for two to three minutes or until golden.
4. Use a slotted spoon to transfer to a plate lined with paper towel.
5. Roll churros to the cinnamon sugar mixture.
Chocolate Cinnamon Glaze
PROCEDURE:
PROCEDURE:
1. Combine all ingredients in a small pan and heat on low fire.
2. Whisk in two cups powdered sugar, whisking until glaze is smooth.
3. Sprinkle glazed churros with finely chopped peanuts. Sprinkle with ground cinnamon.
Salted Caramel Dip
PROCEDURE:
1. In a heavy saucepan, stir together the sugar, corn syrup, and water until the sugar is completely moistened.
2. Heat until the sugar dissolves and the sugar syrup is bubbling. Remove it from the heat and slowly and carefully pour the hot cream into the caramel.
2. Heat until the sugar dissolves and the sugar syrup is bubbling. Remove it from the heat and slowly and carefully pour the hot cream into the caramel.
3. Stir in the butter and salt. Gently stir in the vanilla extract.
Strawberry White Chocolate Glaze
PROCEDURE:
PROCEDURE:
1. Stir chopped strawberries into cream.
2. Strain cream, pressing gently on strawberry to release as much liquid as possible.
3. Place white chocolate in medium bowl. Bring cream to a simmer in small saucepan.
