Just tried this recipe and its Perfect !!!!! My family and kids lovveeeeddd it ...!!!! The tip of double piping bag was sooooo useful ...... guys this recipe is by far the best ( for egg free ) !!! Thank u very much ! May god bless u
Steve I think I can make the churros now, my problem was I didn’t let the dough rest. But In South Spain we don’t like churros with sugar, so I will omit the sugar.Thank you.
When I was in southern Spain, many, many years ago, I remember the churro vendors along the avenidas in the mornings. They sold them by the centimeter (or the meter, if you could eat that much).
@@zuuzuka maybe your oil was to hot and they burn very fast,they dont have time to cook properly inside. Next time try to dont keep your temperature to max. 😉
Hey Anne, Yes the Spanish and Portuguese traditionally made them this way and oddly enough they taste just as good, so if anyone wants Churros 'egg free' this is a great way to go.. Thanks X
Hi Steve. I wanted to ask you something, though not related to this particular recipe. Could you pls clarify this- Both churros and eclairs are made of choux pastry,what makes the difference in creating a hollow inside eclairs ? I mean, churros aren't hollow from inside when we either bake or fry them and that's why for filled-in churros (with pastry cream or whipped cream),we pipe out the inside with a straw and create a hollow to make space for the filling. While with the same choux pastry base, when we bake an eclair or a profitrole puff,it's hollow from inside and we just let the steam out to retain the shape and texture. Will be really glad if you can put lights into this. Thank you in advance
Answer to your question is Steam, if you notice when you fry the choux pastry in the name of churros, the pastry base actually shrinks as the moisture present inside the pastry rapidly escape as steam and the churros get ready within minutes. Whereas, eclairs and other choux pastries mentioned by you are baked, rise in volume instead of shrinking, where moisture gets converted into steam but here is the magic. Wheb you bake choux pastry in oven, the process of steaming gets delayed and meanwhile a crust is already formed on the outer side. So it helps eclair to capture the steam inside and that notorious hollowed heart. Hope it explains your doubts.
Hi can I use self raising flour instead, when I use plain flour it taste like biscuits so defeats the purpose of crunchy outside and soft inside, many thanks
Steve Owens Hi Steve, I have made them however I have a churrera machine and make them in larger batches, because the churros is about 9inches its is very hard to handle and is gets very sticky, also I used plain flour however when using self raising flour it rises and looks presentable as I do not use any egg or butter. Thank you
Hi, Steve. Your churros are muy delicioso y muy excelente, mi amigo! Gracias del mucho for your incredible work and your years of wisdom. What's your best tip for making mouthwatering fruit pies? Have a good day, good buddy.
it blasts!!! my churros were in the air, one flew from the sauce pan to the floor and the other one jumped right into the sink and my hand also got burned
😅thank you for making this, but as I am not allergic to anything nor my family I think I will substitute water for milk, and oil for butter and see if it is more tasty or the same
Terrible, we followed the recipe eggzactatly right, it was descusting it looked and tased like dog poopy, we all feel relly gross you guys have terrable tase thumbs down covered in oil .
Moonly first of all learn how to spell, second stop liking your own comments and third you are supposed to dry the churros in a paper towel after taking them out of the oil. Also I followed the recipe and it came out perfectly fine so if you have a negative opinion keep it to yourself instead of being a rude prick.
