CHURRO ICE CREAM BOWLS RECIPE BY TASTY
Here's what you need: butter, brown sugar, salt, water, flour, vanilla, eggs, cooking spray, oil, cinnamon sugar, ice cream, hot fudge, caramel sauce, piping bag, muffin tin
Provided by Tasty
Categories Desserts
Yield 8 bowls
Number Of Ingredients 15
Steps:
- In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
- As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute).
- Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
- Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
- Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
- Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).
- Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a butter knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.
- Fry them in batches, until nicely browned, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly.
- Once desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in cinnamon sugar.
- Fill with your favorite ice cream and toppings.
- Enjoy!
Nutrition Facts : Calories 198 calories, Carbohydrate 15 grams, Fat 12 grams, Fiber 0 grams, Protein 5 grams, Sugar 2 grams
CHURROS
These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
Provided by Delia
Categories Everyday Cooking Vegan Bread
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g
CHURRO BOWLS
Based on the favorite Mexican treat, these sweet, crunchy bowls are not only the perfect vessel for your favorite filling, but you can eat the bowl, too! The dough is frozen before frying to help keep its shape.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 6 bowls
Number Of Ingredients 11
Steps:
- Bring the milk, butter, vanilla, 2 tablespoons of the sugar and the salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to low and add the flour, stirring constantly with a wooden spoon, until the dough comes together and forms a ball, about 1 minute. Remove from the heat and let cool for 5 minutes.
- Stir in the eggs one at a time, making sure that they are fully incorporated before adding the next egg. Transfer the dough to a piping bag fitted with a medium star tip. Invert two 6-cup muffin tins, spray generously with cooking spray and dust with some flour. Pipe the dough in a spiral to form a bowl around every other cup (you should have 3 bowls on one tin and 3 bowls on the other). Transfer the tins to the freezer and freeze until completely solid, about 3 hours or up to overnight.
- Mix the remaining sugar and the cinnamon in a medium bowl. Pour 3 inches of oil in a large, deep, heavy-bottomed pot and heat to 350 degrees F. Remove the bowls from the freezer and release them from the tins using a butter knife. Fry the bowls 3 at a time, making sure they sink to the bottom and fill up with oil when they rise, until nicely browned and crispy, 5 to 6 minutes. Flip them over with a slotted spoon and fry the rim of the bowl, 2 to 3 minutes. Remove from the oil with a slotted spoon and place on a paper-towel-lined plate to catch the excess oil. Roll the bowls in the cinnamon-sugar while they are still warm. Return to the plate to cool. Heat the oil back to 350 degrees F and repeat with the remaining bowls. Serve warm with your choice of filling.
COOKIES AND CREAM CHURRO ICE CREAM BOWLS RECIPE BY TASTY
It's a cookies and cream overload! Freeze and fry edible chocolate cookie churro bowls, coat in sugar, and serve with a scoop of cookies and cream ice cream. Worried about wasting the cookie cream filling? Turn it into an extra sweet whipped cream for a fun topping!
Provided by Betsy Carter
Categories Desserts
Time 3h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Separate the chocolate sandwich cookies from the cream filling into 2 separate medium bowls. Set the cream filling aside.
- Add the cookies and flour to a food processor and pulse until broken down into fine crumbs.
- In a large pot over medium heat, combine the water, butter, and ⅓ cup granulated sugar. Bring to a boil.
- Remove the pot from the heat and stir in the cookie crumb mixture with a wooden spoon until the dough comes together in a ball.
- Add the eggs, 1 at a time, and stir until completely incorporated and the batter is smooth. Let cool slightly, then transfer to a piping bag or zip-top bag fitted with a wide star tip.
- Invert a 12-cup muffin tin and grease generously with nonstick cooking spray.
- Pipe the churro dough in spirals around the inverted cups to form 6 bowls, spacing evenly. Smooth the tops with a spoon or an offset spatula. Transfer the pan to the freezer and freeze until solid, at least 3 hours, or overnight.
- Heat the canola oil in a deep pot over medium heat until it reaches 350°F (180°C).
- Remove the muffin tin from the freezer and flex it to release the churro bowls. You may need to wiggle a butter knife under the bottom edges to loosen the bowls first.
- Add the remaining cup of sugar to a shallow bowl.
- Working with 1 or 2 bowls at a time (return any remaining bowls to the freezer until ready to fry), fry the churro bowls in the hot oil, turning occasionally for even frying, until fully cooked through, about 4 minutes. Using a spider or slotted spoon, remove the churro bowls from the oil and transfer to a paper towel-lined plate. Dab off any excess oil, then roll in the sugar.
- Make the whipped cream: To the bowl with the reserved cream filling, add a splash of the heavy cream and, with an electric hand mixer on medium-high speed, beat until smooth. Gradually add the remaining cream and beat until stiff peaks form, 3-4 minutes.
- Fill the churro bowls with cookies and cream ice cream, drizzle with chocolate sauce, and finish with a dollop of the whipped cream. Serve immediately.
- Enjoy!
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- Preheat the oven to 225°C | 440°F. Turn your muffin tin (standard-sized muffin tin or mini muffin tin) upside down with the open holes facing down and the cups facing up. Lightly grease cups and the area around the cups thoroughly with butter. (I find butter works better than cooking oil spray.) Set aside.
- Melt the butter in a medium-sized saucepan. Add in the water, sugar, vanilla, cinnamon and salt; bring to a simmer for 5 minutes while mixing occasionally. Add in the flour, stirring with a large wooden spoon until well blended and forms a ball.
- Take off heat and allow to cool for 5 minutes, or until just warm to the touch. Add one egg, quickly beating until completely incorporated (it will look like it's not coming together, but keep beating)! Add in the second egg and repeat the process until a dough forms.
- 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.
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- Bring the butter and water to a boil in a small saucepan. Add the flour and salt and stir the mixture until a ball of dough forms and pulls away from the side of the pan. Remove the pan from the heat and add the vanilla extract and eggs, one at a time, using an electric mixture to beat everything together. (Make sure you are using a stainless steel saucepan. If you are using a non-stick saucepan, transfer the mixture to a bowl before using an electric mixer.)
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- Remove the dough cups from the muffin pan using the plastic wrap and a butter knife to pop the dough bowls off the pan gently. Shape a piece of aluminum foil into a ball to fit inside the dough bowl. (This will hold the shape of the bowl while it is air-frying.)
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