Chocolate Hazelnut Churros by Tasty Miam
1 cup warm water (240 mL)
2 teaspoons sugar, plus extra for coating
2 tablespoons canola oil, or rapeseed oil
1 cup flour (125 g)
cinnamon, for coating
chocolate hazelnut spread, for filling
oil, for frying
How to Make It
In a saucepan, combine water, sugar and canola (or rapeseed) oil. Bring to a boil then remove from heat.
Add the flour and stir vigorously until mixture forms a smooth paste. (Make sure you beat out all bubbles.)
Add the eggs and stir until mixture becomes smooth.
Spoon the dough into a piping bag with a star-shaped tip.
NOTE: Really push the mixture down in the bag to eliminate air bubbles!
Pipe strips onto a baking sheet lined with parchment paper.
Place in freezer for 45 minutes.
Heat oil in a large pot to 350˚F (180˚C).
Fry the churros until golden brown, then drain on paper towels.
Using a straw, poke a hole through each churro to create room for the filling.
Immediately sprinkle with a bit of cinnamon and sugar.
Spoon chocolate hazelnut spread into a piping bag.
Pipe filling into churros.
Dry Measuring Cups
Liquid Measuring Cup
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