In Argentina we eat them with creme patisserie, dulce de leche (caramel) or chocolate inside. They are so yummy. I'll try this recipe now bc I like them slightly crunchy and these look really good.
Just found your channel after searching for artisan bread videos and I'm really enjoying it. I've subbed and look forward to going through your previous content.
Add more Mexican dishes. Like your channel. Since we are in lent we Mexicans have this dish called capirotada ever heard or seen it? Like to see what your take would be on it. Keep up the good cooking
Ooooo can’t wait to make these. I totally trust your cooking as I’ve watched sooooo many videos. Everything you make looks so good. Thank you for sharing and caring.
Comie reporting , tried them they were amazing. Wasn't sure when to get them out so one batch was with a bit overcooked crust and the other was just perfect. Sadly, didn't have all the ingredients for the sauce but churros were still gone quickly.👌😊😋
You could use oils. Well since I only do a few videos a month I don’t know that I’ll do one for that, but I’ll definitely do a blog post on it at www.billyparisi.com
I didn't see. But do you turn off the heat after you added the flour? And what about the eggs? What's the trick to make sure they don't turn scrambled eggs if they're added to the hot mixture?
Chef Billy Parisi for some reason it doesn’t appear on the description box , but no matter will look on your website . Thank you for your reply , I am trying your pretzel recipe right now , thank you for the clear and concise demo
@@hasnimohamad8732 you're right. it's not in the description box. He referenced this video on his Soft Pretzels recipe video so I came here for the cinnamon and sugar details.
Riley Elmes did you use a star tip? I tried making churros a few times without a star tip and they always came out raw and I wasted all those ingredients. If you are using a star tip and they still come out raw maybe your stove top is too out so try to put it on low or medium heat .
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@@ChefBillyParisi well in that case they are wrong to. Authentic spanish churros are just flour water and salt. Ive been to many a churrieria while in Spain. I also know for a fact that Churreria El Moro does not use eggs in their churros. They are a Mexican staple. This totally throws off the texture of what they should be. What you made is more in line with a French Cruller donut with that moist eggy interior.
That’s fair but the fact is that I would align these more with Mexico and not Spain. After doing a quick search for Spanish churros, there are no eggs In most of their recipes which would make sense since you keep referencing Spain. And as an FYI it’s pate a choux dough.
