Mini Churros Bites
Crispy mini churros coated in sugar and served with rich Nutella for dipping - a quick and delightful French-inspired dessert.
Equipment
Ingredients
Choux Dough
water
140 ml
salted butter
45 g
sugar
30 g
all-purpose flour
110 g
egg
2 pcs
Serving
sugar
30 g
Nutella
100 g
Instructions
Melt butter mixture
Heat water with salted butter and sugar in a saucepan until butter is completely melted.
Add flour
Turn off heat, add flour all at once and stir until a smooth dough forms.
Dry out the dough
Turn heat back on and cook the dough for about 3 minutes, stirring constantly to dry it out.
Cool the dough
Transfer dough to a bowl and let it cool for about 10 minutes.
Add eggs
Add eggs one at a time, mixing well after each addition until a smooth and pliable dough forms.
Prepare piping bag
Transfer dough to a piping bag fitted with a 6B star tip.
Heat oil
Heat oil in a pot or deep pan for frying.
Pipe and fry churros
Pipe dough into hot oil, cutting into small pieces to form mini churros. Fry until golden and crispy.
Coat with sugar
Drain churros and immediately coat with sugar while still hot.
Serve
Serve with a small pot of Nutella for dipping.
Original recipe
Storage
Best served fresh. Store in an airtight container at room temperature for up to 4 hours.
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