Churro Bowls

Churro cups look ultra intimidating, but they are actually simple to make with an upside down muffin tin, using the cups to mould your Churro Bowls! I used to let the process intimidate me somewhat. Now? No chance. They do take a bit of planning since the dough needs to be frozen before deep frying.

And in this case as you know it was an epic fail for me with the muffin tin so I used the individual cups. The batter I used is the same one I’ve used before with the cream puff. So you can head down to that post for the batter recipe.

The Churro Bowls turned out crispy and crunchy that melt in your mouth, coated in traditional cinnamon sugar, with the taste of an authentic Churro. Which brings me to the point how to serve it. You can have it with ice cream, Nutella topped with berries or even cookie butter aka lotus!! I served with Nutella and lotus... which one would you choose?!?
 

instructions

• Scoop dough into a strong double lined pastry bag with a large open star tip nozzle (I used Wilton 1M). Starting from the bottom, pipe the dough around every second cup to form bowls (leave one empty cup between each bowl to allow the churro pastry to expand). Lightly press each layer together to close up any gaps.
• Spray /coat each bowl with cooking spray or butter for CRISPY CHURROS! Don't skip this part!! Freeze for 3 hours or over night.
• Once the cups have been frozen solid, lift it from the mould and deep fry in a wok.
• Once all the cups have been fried and placed on a paper towel to drain excess oil, all that’s left to do is coat the cup with cinnamon sugar and fill it with your choice of topping.