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Molten Churro Bombs

Molten Churro Bombs

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Molten Churro Bombs

Molten Churro Bombs

Molten Churro BombsMakes 18 churro bombsVocê vai precisar de: 1 cup water4 tablespoons (½ stick) unsalted butter½ cup plus 2 tablespoons sugar, divided½ teaspoon salt1 cup all-purpose flour3 large eggs1 teaspoon vanilla extract18 milk chocolate trufflesOil, for frying½ cup sugar2 tablespoons cinnamonEQUIPMENT1 piping bag with a small closed star tipPREPARATION1. 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 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 paper towel-lined plate and dab off any excess oil.10. Combine the remaining ½ cup sugar and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.11. Enjoy!Inspired by: https://tasty.co/recipe/churro-ice-cream-bowls https://cooking.nytimes.com/recipes/1825-churroshttps://smittenkitchen.com/2016/03/churros/https://www.kingarthurflour.com/recipes/churros-recipe
Tasty

Molten Churro Bombs

Makes 18 churro bombs

Você vai precisar de:

1 cup water

4 tablespoons (½ stick) unsalted butter

½ cup plus 2 tablespoons sugar, divided

½ teaspoon salt

1 cup all-purpose flour

3 large eggs

1 teaspoon vanilla extract

18 milk chocolate truffles

Oil, for frying

½ cup sugar

2 tablespoons cinnamon

EQUIPMENT

1 piping bag with a small closed star tip

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 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 paper towel-lined plate and dab off any excess oil.

10. Combine the remaining ½ cup sugar and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.

11. Enjoy!

Inspired by: https://tasty.co/recipe/churro-ice-cream-bowls

https://cooking.nytimes.com/recipes/1825-churros

https://smittenkitchen.com/2016/03/churros/

https://www.kingarthurflour.com/recipes/churros-recipe