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Molten Churro Bombs

by Julie Klink and Marissa Buie

Inspired by smittenkitchen.com

Ingredients

for 18 bombs

  • 1 cup
    water (240 mL)
  • 4 tablespoons
    unsalted butter, 1/2 stick
  • ½ cup
    sugar, plus 2 tablespoons, divided (100 g)
  • ½ teaspoon
    salt
  • 1 cup
    all-purpose flour (125 g)
  • 3 large eggs
  • 1 teaspoon
    vanilla extract
  • 18 milk chocolate truffles
  • oil, for frying

Cinnamon Sugar Coating

  • ½ cup
    sugar (100 g)
  • 2 tablespoons
    cinnamon

Special Equipment

  • 1 piping bag, with a small closed star tip

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Preparation

  1. In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.
  2. As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
  3. Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.
  4. Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.
  5. Line a baking sheet with parchment paper.
  6. Transfer the dough to a piping bag fitted with a closed star tip.
  7. Pipe 18 1½-inch (3 cm) spiral rounds onto the baking sheet. Top each with a milk chocolate truffle. Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate. Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.
  8. Heat the oil in a deep pot until it reaches 350˚F (180˚C).
  9. Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.
  10. Combine the remaining ½ cup sugar (100 G) and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.
  11. Enjoy!
 

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