MOLTEN CHURRO BOMBS RECIPE BY TASTY
Here's what you need: water, unsalted butter, sugar, salt, all-purpose flour, large egg, vanilla extract, milk chocolate truffle, oil, sugar, cinnamon, piping bag
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.
- As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
- Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.
- Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.
- Line a baking sheet with parchment paper.
- Transfer the dough to a piping bag fitted with a closed star tip.
- Pipe 18 1½-inch (3 cm) spiral rounds onto the baking sheet. Top each with a milk chocolate truffle. Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate. Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.
- Heat the oil in a deep pot until it reaches 350˚F (180˚C).
- Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.
- Combine the remaining ½ cup sugar (100 G) and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.
- Enjoy!
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