Churros From Casa Marcela Recipes

CHURRO CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper cupcake liners.
• In a medium mixing bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Set aside.
• In the bowl of an electric mixer, cream the butter, granulated sugar, light brown sugar, sour cream, vanilla and eggs until fluffy, about 3 minutes. Turn the speed to low and add the dry ingredients. Blend until well combined, about 25 seconds.
• Pour 2 1/2 to 3 tablespoons of batter into each cupcake liner. Bake the cupcakes until a tester inserted into the center comes out clean, about 20 minutes. Let cool.
• For the buttercream: Using an electric mixer with the paddle attachment, cream the butter, vanilla and cinnamon until smooth, scraping down the sides as needed, about 2 minutes. With the machine running on low, add the powdered sugar 1 cup at a time, alternating with the milk, and mix until combined. Fit a pastry bag with a star tip and fill with the buttercream.
• For the tortilla crisps: Mix together the granulated sugar and cinnamon on a large plate. Set aside.
• In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in 2 to 3 minutes.)
• Meanwhile, using a cookie cutter, cut the tortillas into different shapes and/or letters. Fry the tortilla pieces until golden brown, 2 to 3 minutes. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to the cinnamon-sugar mixture and turn to coat.
• To assemble the cupcakes: Pipe a swirl of buttercream on each cupcake and top with a tortilla crisp.

CHURROS

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.

CHURROS FROM CASA MARCELA

Steps:

• Line a baking sheet with parchment paper.
• Combine the water, butter, and salt in a large, heavy pot and bring to a boil. Remove from the heat, add the flour, and mix with a wooden spatula until combined. Let the dough sit until cool enough to handle, about 5 minutes. Knead the dough until smooth, about 1 minute. Place half of the dough in a piping bag fitted with a large open star tip. Pipe 4-inch-long churros onto the prepared baking sheet. Repeat with the remaining dough.
• Combine the sugar and cinnamon on a large platter. Set aside.
• Meanwhile, heat 4 to 5 inches of vegetable oil in a large Dutch oven until it registers 365 degrees F on a deep-fry thermometer. Add the churros in batches of three and fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer the churros to a paper towel-lined baking sheet to drain.
• Roll the churros in the cinnamon-sugar mixture. Serve immediately.
• Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here: https://www.amazon.com/Casa-Marcela-Recipes-Stories-Californias/dp/054480855X.

CHURROS

Steps:

• In a large pot over medium heat, stir together 1 cup water, 2 tablespoons of the sugar, the butter and salt, and bring to a simmer.
• In the meantime, preheat a deep fryer to 360 degrees F. Alternatively you can use a large heavy-bottomed pot with enough oil to come 3 inches up the sides.
• In a large bowl stir together the remaining 1 cup sugar with the cinnamon and set aside.
• When the dough mixture in the pot reaches a simmer, dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
• Remove the flour mixture from the heat and scrape into a heat-proof bowl. Add in the eggs one at a time, beating after each addition until fully incorporated. Spoon the batter into a pastry bag or a plastic resealable bag fitted with a star tip and carefully pipe the dough into the heated oil, forming 6-inch strips. Fry in batches, being careful not to overcrowd the pot, for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate. Repeat for the remaining churro batter.
• Gently add the hot churros to the bowl of cinnamon sugar, tossing to coat. Serve the churros with Tequila Infused Chocolate Ganache, Lavender Infused Cajeta, Strawberry Dipping Sauce and an assortments of nuts, strawberries and apple slices.
• Place the chocolate into a medium stainless-steel bowl.
• In a saucepot, combine the cream, orange liqueur, tequila, nutmeg and cinnamon stick. Heat the mixture over medium heat. Bring just to a boil, then remove from the heat. Remove the cinnamon stick, and then pour over the chocolate and whisk until smooth. Serve immediately.
• Combine the cream and lavender in a small saucepot and heat over medium heat. As soon as the cream comes to a boil remove from the heat and stir in the cajeta until it has been evenly incorporated. Let the mixture stand for 5 minutes. Strain through a fine mesh sieve. Serve immediately.
• Combine the condensed milk and cream into a medium bowl. Whisk until evenly incorporated. Fold in the strawberries. Serve immediately.

HOMEMADE CHURROS WITH CARDAMOM AND CHOCOLATE

Steps:

• Bring water to a boil in a medium-sized pot. Add vegetable oil, sugar, and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough balls up and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple.
• Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat.
• While oil heats, combine heavy cream, dark chocolate, chocolate-hazelnut spread, butter, sugar, and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes.
• Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag.
• Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not crowd the pot.
• Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with paper towels.
• Place cardamom seeds, cinnamon stick, and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine.
• Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.

EASY CHURROS WITH MEXICAN CHOCOLATE SAUCE

Steps:

• Churros:Preheat oven to 425 degrees. On a lightly floured surface, roll out puff pastry into a 12-by-16-inch rectangle. Brush lightly with a beaten egg. Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into 1/2-by-6-inch strips. Twist into spirals, pressing ends to gently adhere. Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes. Bake, rotating sheets halfway through, until puffed and golden, 20 to 22 minutes. Combine sugar and cinnamon. While still hot, toss half of churros with half of sugar. Repeat with remaining churros and sugar.
• Mexican Chocolate Sauce:Bring cream to a simmer; pour over chocolate in a heatproof bowl. Let stand for 5 minutes. Add spices; stir until smooth. Serve immediately, with churros.