Recipe courtesy of Santos Loo
Recipe courtesy of Santos Loo
Watch how to make this recipe.
Strawberries-and-Cream Churros
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 24 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 146
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 14 mg
- Sodium
- 42 mg
You only need seven ingredients to make these kid-friendly, crispy golden churros that are coated in strawberry sugar and perfect for dipping in luscious strawberry whipped cream.
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 24 churros
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 146
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 14 mg
- Sodium
- 42 mg
Ingredients
Directions
Special equipment:
a deep-fry thermometer; a pastry bag fitted with a large star pastry tip, such as Ateco #828- Heat 1 inch of the oil in a large cast-iron pan or large Dutch oven fitted with a deep-fry thermometer over medium heat to 340 degrees F. Fit a pastry bag with a large star tip. Line a baking sheet with parchment paper and line a large plate or baking sheet with paper towels.
- Combine the freeze-dried strawberries and 1/2 cup of the sugar in a food processor until the strawberries become a fine powder and combine evenly with the sugar. Transfer the strawberry sugar to a small bowl and set aside.
- Add the butter, salt, remaining 2 tablespoons of granulated sugar and 2 cups of water to a small saucepan and bring to a boil. Whisk together the flour and lemon zest in a medium bowl.
- Pour the boiling water mixture into the lemon zest-and-flour mixture and stir immediately with a wooden spoon until the raw flour isn’t visible and the dough becomes a ball. Use the back of the wooden spoon to press the dough against the bowl to ensure that the flour is evenly incorporated and there are no lumps. Let the dough rest for 5 minutes.
- Meanwhile, whisk together the heavy cream and 2 teaspoons of the strawberry sugar in a large bowl until soft peaks form. Transfer the strawberry cream to a serving bowl.
- Transfer the rested dough to the prepared pastry bag. Pipe the dough into 24 (3-inch long) churros on the prepared parchment-lined baking sheet, using kitchen shears or a knife to cut them. Carefully transfer 8 to 12 of the churros to the heated oil and fry in batches, turning frequently, until evenly golden brown on all sides, about 8 minutes.
- Briefly place on the prepared paper towel-lined plate to absorb some of the excess oil. Transfer the warm churros to a large bowl, sprinkle with a few tablespoons of the strawberry sugar and toss to coat.
- Sprinkle about 1 teaspoon of the strawberry sugar on top of the strawberry cream. Serve the churros immediately with the strawberry cream for dipping.
Cook’s Note
Leftover strawberry sugar can be stored in an airtight container in a cool, dry place for up to 7 days. Feel free to use any freeze-dried fruit in this preparation to change up the flavors. Just be sure that when storing the sugar, that it’s kept away from any moisture, because this will cause the freeze-dried fruit to become clumpy.
