Churros Ice Cream Bowl
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Churros Ice Cream Bowl

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Level

moderate

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Cooking

21 min

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Preparation

30 min

Ingredients

Servings

3
Baked Churros Batter
Plain Flour
50 g
Eggs
2
Unsalted Butter
40 g
Vanilla Extract
1 tsp
Salt
1 pinch
Sugar
10 g
Water
75 g
Cinnamon Coating
Unsalted Butter
melted
2 tbsp
Cinnamon Powder
1 tbsp
Salt
14 tsp
Sugar
1 cup

How to cook

Prepare dough

  • In a medium saucepan, add water, brown sugar, salt, and butter. Cook until everything is melted and dissolved.
  • Once it’s simmering, whisk in the flour. Stir the dough around with a wooden spoon and cook for 2- 3 minutes on low heat.
  • Remove from the heat and spread out the dough in a large bowl.
  • Add vanilla extract to the beaten eggs. Gradually incorporate the beaten eggs into the dough in 6 parts. Make sure the dough is of a tacky consistency.
  • Transfer the cooled dough to a pastry bag fitted with a wide-hole nozzle.
  • Pipe the base of the dough into 8cm – 10cm circles. Continue piping along the rim of the dough and upwards to form a cup-like shape.
  • Spray water onto the dough before baking.

Start baking

  • Preheat the toaster oven to 200°C.
  • Line a baking sheet with parchment paper and bake the pastry at 200 ̊C for 20 minutes then 180 ̊C for 10 minutes.
  • Let the pastry cool for 5 minutes before brushing it with melted butter. Toss it in the cinnamon and sugar mixture.
  • Serve with ice cream and sprinkles.
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