Even though I posted last week, I consider this my official comeback into the blogging world. I’ve really missed it so much and what better way to make said comeback than with Churros. Yet again, my love for fried dough has won me over, and it’s won me over big time. I’ve always had a soft spot for a good doughnut but Churros are in a league of their own. I have always wanted to make them myself after once tasting them at a food festival but once I found out you have to make the batter, which is almost identical to making Choux pastry, I was hesitant. I have made Choux before but it was in high school and I had my home-economics teacher attached to my hip should I do something wrong. But, like always, my craving trumped my fear of the process and I got all the ingredients together. Let me just assure you, it is NOT hard to make this batter. I promise. And it’s made easier if you have a stand-alone mixer or a hand mixer. This way the eggs don’t really get much chance to curdle when you beat them in. It’s also important to let the doughy mixture cool down before you add the eggs and like always, it helps to have everything ready and at hand when you need to use them, so get all your ingredients ready and set out before you start. It’s also important that you use a piping bag with a star nozzle (you can buy both of these from a baking store) to get the look right. Churros are usually served with a hot chocolate dipping sauce and even though it’s delicious this way, I prefer them with just a cinnamon-sugar coating. But that was just my opinion. My husband couldn’t get enough of the chocolate sauce and dipped every bite of churro into it.
