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Churro Ice Cream Cups




I love churros, in fact I love them a lot, more in fact than regular doughnuts, and sadly, in my neck-of-the-woods, churros are difficult to come by so one has to resort to a made-at-home version to enjoy one. It was with great delight and no small amount of self interest that I watched a video about churro ice cream cups and was enchanted by the prospect of not only enjoying a churro, but to enjoy one with homemade ice cream; I needed to make some, without delay. Get thee to a deep fryer!

The video that I watched was very slickly produced and very professional in its presentation, not like this blog, but while very enjoyable to watch it did not delve into some of the finer points of production and when I recreated, or rather, tried to recreate the recipe in my kitchen, it did not give me the results I witnessed on the video. Now mama didn't raise no genius we all agree, but I can follow a recipe, more or less, so I tried again with my old pâte à choux recipe and tweaked it just a bit.

I have been making pâte à choux for many years, always to get to the chocolate eclair or cream puff eating stage, never for churro, in fact I never thought to make homemade churros until that video. I won't get into what I perceived as shortcomings in the recipe or instructions (too many eggs, too liquid was the batter), I will discuss what I found to be a successful recipe as well as overcoming some obstacles I was presented with.

Here is what I did.....

1 cup water
3 Tbsp brown sugar
1/2 tsp salt
1/3 cup butter
1 cup white flour
2 large eggs, room temperature
2 tsp vanilla extract
1/4 cup white sugar
1 tsp cinnamon

Mix the white sugar and cinnamon together in a medium sized bowl, set aside.

In a 3 quart pot add the water, brown sugar, salt, and butter and heat to a rolling boil boil, remove from the heat and add the flour.



Mix the flour into the hot water and stir until a ball shaped smooth consistency is reached.

Set aside and let cool for 10 minutes. After the time has elapsed place pastry ball into a mixer, or do it by hand if your mixer is broken, your choice.


Add the eggs and vanilla to the pastry ball (if using a stand mixer used the mixing blade) continue to mix until the eggs are well incorporated.



Fill a pastry bag equipped with a large star shaped nozzle with the pastry


Spray the underside of a muffin tin with vegetable oil (just a very light spray, wipe with paper towel if too thick). Pipe the churro pastry around the muffin cup completely. Place tray in freezer for 2 hours or longer to make sure the pastry is completely frozen.

Remove muffin tray from freezer and gently lift the frozen pastry cups off the muffin tin. (If they won't come off easily invert the tin and fill cups with hot water for a few seconds, drain and then try again, they should lift off easily at that point)

Place frozen cup into hot oil (375˚ F) and deep fry until golden brown.


Cook for 2-3 minutes. They will float so you may want to hold them submerged with a slotted spoon for a few seconds.  Flip the cooking cups to ensure the tops and inside get their meeting with the hot oil.

Remove the churro cups from oil when cooked and drain on paper towel for a few seconds. Place still-warm cup in cinnamon sugar to coat, set aside to cool and serve.

You may want to try a sample some pastry to ensure your timing gets the churro cups fully cooked, call it a cooks treat!

Fill with homemade ice cream and garnish with fruit, or syrup, or both.

Snowy Palms Resort

1 comment:

  1. Lovely photos and beautiful presentations. Thank you so much for sharing.

    ReplyDelete