Arsenio’s Crazy Crunch Churros
Equipment
Ingredients
Churros
water
240 ml
butter
57 g
sugar
12.5 g
salt
1 g
flour
125 g
egg
1 piece
vanilla extract
5 ml
vegetable oil
500 ml
Cinnamon Sugar
sugar
100 g
cinnamon
4 g
Ganache
dark chocolate
113 g
heavy cream
113 g
sugar
1 g
Instructions
Prepare churro dough
Bring water, butter, sugar and salt to a boil. Remove from heat, add the flour and mix until a dough forms. Let cool slightly.
Add egg and vanilla
Add the egg and vanilla and mix until fully combined. Transfer to a piping bag and pipe into churros.
Fry the churros
Fry at 170–175°C for 6–8 minutes, flipping halfway through, until deep golden brown and cooked through in the center.
Coat with cinnamon sugar
While hot, toss in the cinnamon sugar until fully coated.
Prepare ganache
Combine the chocolate, heavy cream and a pinch of sugar. Microwave in 20-second bursts, stirring between each, until smooth. Let cool to 32–35°C.
Original recipe
Storage
Best eaten fresh. Reheat in oven to restore crispiness. Ganache can be stored separately in fridge for up to 3 days.
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