Churros is a deep fried batter or choux usually dipped in hot chocolate syrup. It was introduced to me by my friend. However, what she gave me are baked churros. I liked it since it’s not greasy and the thought it’s baked then it must be healthy.
I tried making a small batch of baked churros and turned out not the way I liked it. Okay, the taste is great and the texture is soft even if it’s been at room temperature for several hours, however, it turned out flat. The round shaped that it should be collapsed upon cooling.
I tried baking it at 190 and 160 degrees Celsius and left it in the oven for 10 minutes but still it collapsed and turned out flat. Any suggestion to solve this problem?
Ingredients
1 cup Water
1/2 cup Butter
2 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup All Purpose Flour
3 pieces Egg
1 teaspoon Vanilla
6 Tablespoons White Sugar
1/2 teaspoon Cinnamon
1 brick All Purpose Cream
100 grams Tablea or Native Cacao
1 Tablespoon White Sugar
Pinch of salt
1/2 teaspoon Cornstarch
2 teaspoons Water
Procedure
Preheat oven. The first batch was bakes at 190 degrees Celsius for 20 – 25 minutes while the second batch was baked at 160 degrees Celsius for 25 – 30 minutes.
Combine water, butter, brown sugar and salt in a stainless bowl and cook until the buttet melts.
Gradually add the flour and mix vigorously until a lump of batter is formed. Cook for one minute. Switch off the heat and continue to mix until slightly cool.
Beat the eggs and vanilla together. Gradually add the beaten egg mixture and mix. Continue mixing until a sticky dough is formed. Transfer in a piping bag with Tip No. 826. Pipe onto the baking sheet and bake. Switch off the oven and leave in the oven for 10 minutes.
Combine white sugar and cinnamon and mix. Immediately dip the churros into the cinnamon sugar and shake to remove excess sugar. Dip in hot chocolate sauce.
For the chocolate sauce, in a saucepan, combine all purpose cream, tablea, sugar and salt. Mix until smooth consistency is achieve. Mix together the cornstarch and water and add into the chocolate mixture to thicken it.
