Tuesday, June 23, 2009

Churros…not quite

I’m not a sweet tooth but one kind of dessert I almost find irresistible is “fried dough”. By this I mean donuts and its plethora of flavours and variations.

It’s no secret to people who know me well how much I love Krispy Kreme’s Original glazed. I used to request for flights that will stop in Sydney only so I’ll be able to bring home (at least) half a dozen boxes of these heavenly rings! They’re so high in sugar they freeze really well. A few seconds in the microwave and voila, it’s as good as fresh. Thank God they’ve opened shops in Brisbane I don’t need to go through so much trouble anymore.

Another favourite is the Spanish churros. The main point of difference from the traditional donut is the fact that this one is straight, has ridges and fried till almost crisp. It is then sprinkled with cinnamon sugar. You usually eat this with a cup of thick hot chocolate.

Well, at 9pm on a wintry Friday night I was craving both but did not have access to either. What to do?!?!?!?! Whip something up, of course!

The recipe below is for choux pastry (commonly used to make profiteroles/cream puffs). I can’t remember where I got to idea to fry them. I don’t know if it was from TV or some magazine but I have been frying choux for years. Roll the fried choux in cinnamon sugar and voila (I should stop saying this..), it’s just as satisfying as churros if not more ‘cause I get to eat them hot and fresh!

Fried Choux Pastry with Cinnamon Sugar

1 cup water
½ cup butter
1 teaspoon sugar
¼ teaspoon salt
1 cup sifted all-purpose flour
4 eggs at room temperature
1 cup sugar
Cinnamon to taste
Oil for frying

1. Boil, water, butter, sugar and salt in a saucepan.
2. Add the flour in one full swoop.
3. Stir vigorously with a wooden spoon until mixture forms a tick, smooth ball that leaves the side of the pan clean, about 1 minute. Remove from heat.
4. Add eggs, one at a time, beating well after each addition until dough is shiny and smooth.
5. Heat up some oil in low to medium heat.
6. Use spoons, bare hands or a piping bag to make shapes you like and drop them straight to the hot oil. Looking at the photos you’ll see mine is a bit “free form”. I used two spoons. The piping bag with the right nozzle will give you the ridge effect like on the churros.
7. Fry until golden brown.
8. Combine sugar and cinnamon and sprinkle onto the fried pastry.
9. Eat fresh with your favourite hot beverage.


Tangled Noodle said...

What a great idea to use pate de choux! Do you find it lighter than other churros batters that you might have tried?

Once again, this is on my list of things to make (and the list is now HUGE) and as much as I love sugar and cinnamon, I want to make a chocolate dipping sauce with this. I'm now drooling just thinking of it . . .

The Beancounter said...

it definitely is lighter...just make sure your heat is set low to medium to allow the choux to expand and cook right through... maybe a deep fryer will work better...

i did think of chocolate...but i was really craving cinnamon sugar that evening... i'll do choc next time and post about it as well...