Molten Churro Bombs
by Julie Klink and Marissa Buie • featured in 10 Homemade Churro Recipes
Inspired by smittenkitchen.com
Ingredients
for 18 bombs
-
1 cup water (240 mL) -
4 tablespoons unsalted butter, 1/2 stick -
½ cup sugar, plus 2 tablespoons, divided (100 g) -
½ teaspoon salt -
1 cup all-purpose flour (125 g) - 3 large eggs
-
1 teaspoon vanilla extract - 18 milk chocolate truffles
- oil, for frying
Cinnamon Sugar Coating
-
½ cup sugar (100 g) -
2 tablespoons cinnamon
Special Equipment
- 1 piping bag, with a small closed star tip
Nutrition Info
Shop ingredients with-
Calories
162
-
Fat
9g
-
Carbs
15g
-
Fiber
0g
-
Sugar
8g
-
Protein
2g
Estimated values based on one serving size.
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Preparation
- 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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Tips
-
madiemay
Make sure you cook on medium low to make sure they’re completely cooked through (since they come straight out from the freezer to fryer)
2018-06-26T06:23:19Z Helpful (112) -
Natasha D'souza
Fry 3 - 4 at a time and return the remaining back into the freezer or else they’ll melt and loose their firm texture. Super yummy recipe to make with staple pantry ingredients. Loved it. Defo making it again.
2018-07-08T03:17:48Z Helpful (64) -
Indiana Tugendhaft
You can also use a plastic bag with a tip connected with hot glue but it is just more work just if u can find one
2018-06-23T09:39:49Z Helpful (31) -
alicesophia
If you make them smaller cool them for less time, or else they will burn But it was an awesome recipe!!
2018-06-30T23:49:34Z Helpful (29)
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