Churros (fried choux pastries)

Yield: 1 Servings

Measure Ingredient
⅔ cup WATER
3 tablespoons BUTTER -- IN SM.PIECES
½ teaspoon SALT
1 pinch GRATED NUTMEG
1¼ cup PASTRY FLOUR -- SIFTED <g>
3 EGGS
VEGETABLE OIL -- FOR DEEP
FRYING
SIFTED CONFECTIONERS' SUGAR

PUT THE WATER, BUTTER AND NUTMEG IN A SAUCEPAN AND BRING TO A BOIL, STIRRING TO MELT THE BUTTER. REMOVE THE PAN FROM THE HEAT AND BEAT IN THE FLOUR ALL AT ONCE. CONTINUE BEATING UNTIL THE MIXTURE PULLS AWAY FROM THE SIDES OF THE PAN. BEAT IN THE EGGS, ONE AT A TIME. WHEN ALL THE EGGS HAVE BEEN ABSORBED, THE DOUGH SHOULD BE THICK AND GLOSSY. COOL.

SPOON THE DOUGH INTO A PASTRY BAG FITTED WITH A ½ PLAIN TUBE. HEAT OIL IN A DEEP-FAT FRYER TO 350 DEGREES.

SQUEEZE OUT 8-INCH LENGTHS OF DOUGH FROM THE PASTRY BAG INTO THE OIL, CUTTING THE LENGTHS WITH SCISSORS. DEEP FRY FOR ABOUT 8 MINUTES OR UNTIL CRISP AND GOLDEN BROWN. DRAIN ON PAPER TOWELS.

SPRINKLE WITH CONFECTIONERS' SUGAR AND SERVE HOT OR COLD. SERVES 4 Recipe By : KTarb

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