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Chocolate Hazelnut Churros by Tasty Miam

Ingredients

for 8 churros

  • 1 cup
    warm water (250 mL)
  • 2 teaspoons
    sugar, plus extra for coating
  • 2 tablespoons
    canola oil, or rapeseed oil
  • 1 cup
    flour (130 g)
  • 2 eggs
  • cinnamon, for coating
  • chocolate hazelnut spread, for filling
  • oil, for frying

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Preparation

  1. In a saucepan, combine water, sugar and canola (or rapeseed) oil. Bring to a boil then remove from heat.
  2. Add the flour and stir vigorously until mixture forms a smooth paste. (Make sure you beat out all bubbles.)
  3. Add the eggs and stir until mixture becomes smooth.
  4. Spoon the dough into a piping bag with a star-shaped tip.
  5. NOTE: Really push the mixture down in the bag to eliminate air bubbles!
  6. Pipe strips onto a baking sheet lined with parchment paper.
  7. Place in freezer for 45 minutes.
  8. Heat oil in a large pot to 350˚F (180˚C).
  9. Fry the churros until golden brown, then drain on paper towels.
  10. Using a straw, poke a hole through each churro to create room for the filling.
  11. Immediately sprinkle with a bit of cinnamon and sugar.
  12. Spoon chocolate hazelnut spread into a piping bag.
  13. Pipe filling into churros.
  14. Enjoy!
 

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