1 cup water 2 teaspoons sugar, plus a pinch to sprinkle on the churros 2 tablespoons canola oil 1 cup of flour 2 eggs Cinnamon Chocolate hazelnut spread Oil for frying
PREPARATION 1. In a saucepan, combine water, sugar and canola oil. Bring to a boil then remove from heat. 2. Add the flour and stir vigorously until mixture forms a smooth paste. (Make sure you beat out all bubbles.) 3. Add the eggs and stir until mixture becomes smooth. 4. Spoon the dough into a piping bag with a star-shaped tip. (really push the mixture down in the bag to eliminate air bubbles!) 5. Pipe strips onto a baking sheet lined with parchment paper. Place in freezer for 45 minutes. 6. Heat oil in a large pot to 350˚F/180˚F. 7. Fry the churros until golden brown, then drain on paper towels. 8. Using a straw, poke a hole through each churro to create room for the filling. 9. Immediately sprinkle with a bit of cinnamon and sugar. 10. Spoon chocolate hazelnut spread into a piping bag, then pipe filling into churros. 11. Bon appétit !
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