Vida Recetas Editorial
The churro is a classic of Spanish pastry that has conquered palates worldwide. This recipe for churros with ice cream elevates the traditional churro to a spectacular dessert, perfect for special occasions or as a treat. Although its preparation requires some practice and patience, the result is worth it: crispy churros on the outside and tender on the inside, served with a scoop of your favorite ice cream.
The dough is made with simple ingredients: flour, eggs, butter, water, salt, sugar, and vanilla. The trick is to scald the flour with the hot liquid, which allows the dough to better absorb the eggs and achieve a perfect texture. Additionally, freezing the churros before frying gives a softer interior and a more even fry.
There are two main variations of churros: filled (with chocolate, dulce de leche, or cream) and basic. This recipe belongs to the basic branch, but you can easily adapt it: if you prefer filled churros, simply make a hole with a pastry syringe and fill them with your favorite cream. You can also sprinkle them with sugar and cinnamon for an extra touch.
Prep
60 min
Cook
20 min
Servings
5
Calories
400 kcal
In a pot, add water, butter, sugar and salt and cook over medium heat for 5 minutes.
Add the wheat flour and mix well until you get a dough without lumps. Remove from heat and allow to cool.
After the dough is cold, add the eggs and vanilla, mix until fully integrated.
Put the mixture in a sleeve and in a cupcake pan face down, pre-greased, place the mixture around it in a spiral.
Place in the freezer for 30 minutes.
Then fry them until golden brown, remove and pass through sugar.
Serve with ice cream and garnish as desired.
This recipe has a hard difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is 20 minutes.
This recipe is designed for 5 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
