First-Time Churros
![IMG_3238](https://farm3.staticflickr.com/2913/14755057915_4620599653_z.jpg)
This recipe was excellent. I've been wanting to make it for roughly a year. (Even marked my intention by getting a giant tub of Crisco, which I ended up having to move across the state.) It is still deep frying, so it's not a quick weekday dessert by any measure. But the dough was surprisingly simple to make.
Just in case you decide to spring for your own tub of Crisco, here's what learned:
1) Pipe the churros onto a baking sheet instead of directly into the oil.
"dough can be coaxed into a slightly straighter shape with some gentle nudging with tongs" Ugh. This step makes me anxious just thinking about it.
2) Invest in a thermometer that you can leave in the pot of oil.
I was roughing it with an instant-read thermometer, and the temperature fluctuated a lot. Just ordered this one.
3) The chocolate sauce is totally worth it.
And some more photos, if you'd like to see...
![IMG_3221](https://farm4.staticflickr.com/3925/14755063105_0fe26f21aa_z.jpg)
![IMG_3223](https://farm4.staticflickr.com/3852/14732066646_dfc97ecbc5_z.jpg)
![IMG_3244](https://farm6.staticflickr.com/5554/14568623647_562d110370_z.jpg)
![IMG_3262](https://farm4.staticflickr.com/3892/14755052985_ecea1b3fc8_z.jpg)
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