Churro baskets
Votes: 1
Time: 3 hours 35 minutes
Complexity: easily
Quantity: 6 baskets
Complexity: easily
Quantity: 6 baskets
These sweet and crispy tartlets are made from a popular Spanish-speaking pastry. Churros are a choux pastry dough that is piped into various shapes using a pastry bag directly into hot oil and fried. To create the tartlets, you can use upside-down muffin tins. Pipe the batter onto them and freeze them to ensure they hold their shape during frying. Roll the finished tartlets in cinnamon sugar and fill them with any sweet fillings, such as whipped cream and berries, chocolate pudding with bananas, or ice cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup milk
- 55 g butter, diced
- 1 tsp vanilla extract
- 0.5 cup + 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup premium flour + extra for dusting
- 4 large eggs
- 1 tbsp. ground cinnamon
- Vegetable oil, for deep-frying
- Filling: berries and whipped cream, chocolate pudding with bananas, ice cream of your choice
- Special equipment: 2 metal muffin tins with 6 cups each; medium star tip for a pastry bag
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Recipes with similar ingredients: premium flour, eggs, milk, cinnamon
Cooking the dish according to the recipe:
- In a medium saucepan, combine the milk, butter, vanilla, 2 tablespoons sugar, and salt and bring to a boil over medium-high heat. Reduce the heat to low and add the flour, stirring constantly with a wooden spoon until the dough comes together, about 1 minute. Remove from the heat and let cool for 5 minutes.
- Beat in the eggs one at a time, mixing thoroughly after each addition. Transfer the batter to a pastry bag fitted with a medium star tip. Invert the muffin tins, spray generously with cooking spray, and dust with a little flour. Pipe a spiral of batter around every other muffin tin to create batter cups (you should have 3 cups in each tin).
- Place the molds in the freezer and leave them there for about 3 hours or overnight.
- In a medium bowl, combine the remaining sugar and cinnamon. Pour 7 cm of oil into a large, deep, heavy-bottomed saucepan and heat to 175°C (350°F). Remove the pans from the freezer and use a table knife to loosen the shells from the metal.
- Fry the baskets in oil, 3 at a time, so that they sink to the bottom and fill with oil, until golden brown and crispy, 5 to 6 minutes.
- Flip the casseroles with a slotted spoon and fry the rims for 2-3 minutes. Remove them from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Roll them in cinnamon sugar while still warm. Place them back on the plate to cool.
- Heat the oil to 175°C and repeat with the remaining pieces. Serve the tarts warm with any filling of your choice.
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