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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Pâte à choux is a light pastry dough used to make profiteroles, croquembouches, eclairs, French crullers, beignets, St. Honoré cake, and gougères. In this case, I have used it for delicious churros! Ingredients:
1 cup water |
1/2 cup unsalted butter (1 stick) |
1 cup all purpose flour |
3 large eggs |
pinch of kosher salt |
1/4 cup sugar |
1/4 teaspoon ground cinnamon (optional) |
canola oil, for frying |
Directions:
1. Bring the water, salt and butter to a simmer over high heat. Reduce the heat to medium, add the flour and stir rapidly. The flour will absorb the water quickly and a dough will form and pull away from the sides. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two. Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer. (If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.)
2. Add the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to furry, slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
3. Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil (350 degrees). Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain ;-)
4. Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor
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