2 pounds Éclair Paste (Pâte À Choux)
4 ounces Granulated sugar
1 tablespoon Ground cinnamon
Chocolate Fudge Sauce, as needed
Yield: 2 1/2 Dozen
1. Fill a pastry bag fitted with a medium start tip with the éclair paste.
2. Heat the deep fat to 375°F (190°C). Pipe 6-inch (15-centimeter) long strips of éclair paste into the fat, cutting the éclair paste with a small knife into uniform lengths. Using the swimming method, deep-fry the dough until golden brown.
3. Combine the sugar and cinnamon in a large bowl. Toss the hot churros in the sugar mixture to coat. Serve the churros while still hot with a cup of warmed Chocolate Fudge Sauce for dipping.
Yield: 2 1/2 Dozen
4 ounces Granulated sugar
1 tablespoon Ground cinnamon
Chocolate Fudge Sauce, as needed
Yield: 2 1/2 Dozen
1. Fill a pastry bag fitted with a medium start tip with the éclair paste.
2. Heat the deep fat to 375°F (190°C). Pipe 6-inch (15-centimeter) long strips of éclair paste into the fat, cutting the éclair paste with a small knife into uniform lengths. Using the swimming method, deep-fry the dough until golden brown.
3. Combine the sugar and cinnamon in a large bowl. Toss the hot churros in the sugar mixture to coat. Serve the churros while still hot with a cup of warmed Chocolate Fudge Sauce for dipping.
Yield: 2 1/2 Dozen
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