Generously filled baked churro bowls

Ingredients

Churro dough:

• 1 cup water
• 1/2 cup butter
• 1 Tbsp brown sugar
• 2 Tbsp sugar
• 1 pinch of salt
• 1 1/3 cups flour
• 1 tsp vanilla extract
• 3 eggs
• vegetable oil

Toppings (chocolate ganache and whipped cream / vanilla ice cream and caramel):

Chocolate ganache:

• 1/2 cup heavy cream (30% fat)
• 3.5 oz dark chocolate

Vanilla whipped cream:

• 1/2 cup cold heavy cream (30% fat)
• 100 g mascarpone
• 1 Tbsp powdered sugar
• 1 tsp vanilla extract

Materials

• 1 muffin tin
• Piping bag
• Star tip
• 1 saucepan
• 1 wooden spatula

Preparation

• Pour the water into the saucepan over medium heat. Add sugars and butter. Boil everything. The butter should melt completely.
• Remove the pan from the heat and add the flour all at once. Mix well with a wooden spatula and return to the heat. Mix until the dough pulls away from the edges.
  
• Remove from the heat, add the vanilla then the eggs gradually while mixing. Transfer the still warm dough to a piping bag with a star tip.
• Turn the muffin tin upside down and grease its surface. Pipe the churro bowls onto the tin in a continuous spiral. Press together any sections that haven’t stuck together, and press down on the top of each bowl. Grease the churro bowls.
  
• Bake for 30 minutes at 400°F (200°C).
• Remove from the oven and immediately roll in sugar (or a sugar + cinnamon mixture).
  
• Garnish with ice cream and caramel, or with the filling of your choice!
• You can also fill your bowls with chocolate ganache and whipped cream.
  *For the ganache:
  Heat the cream, then stir in the chocolate, cut into pieces.
  *For the vanilla whipped cream:
  Whip very cold cream with mascarpone, powdered sugar and vanilla until thick and creamy.
  We decorated the bowls with chopped hazelnuts.
  

Observations

How to make baked churros?
All you have to do is make choux pastry, pipe it onto a greased baking sheet and bake it at 400°F (200°C).

Why should choux pastry for churros be lukewarm when you pipe it?
If you wait too long, the dough will cool and harden, making it much more difficult to pipe. So don’t wait!

Can you freeze churros?
Good news: you can freeze churros and enjoy them for longer! You can make a large batch and always have some on hand ;-)

How do you fill churro bowls?
We at Petitchef wondered which topping was best, but could never decide, so we made two versions:
-a vanilla ice cream and caramel topping
-a chocolate ganache, whipped cream and chopped hazelnut topping.
Feel free to look for your own perfect topping, as there are plenty of options: you could add crème brûlée or custard, or turn your churro bowl into a cereal bowl... While you decide, here are the recipes for our favorite toppings, so you can make everything from scratch:

How to make homemade caramel?
To make classic caramel, simply melt sugar in a saucepan over low to medium heat until it caramelizes. Find the detailed recipe HERE.
If, like us, you prefer salted caramel, find the recipe HERE.

How to make homemade ice cream?
There are several ways to make homemade ice cream, with or without an ice cream maker, and as either sorbet or ice cream. Try a few different recipes and enjoy!
Our best ice cream recipes.

How to make homemade chocolate ganache?
In Spain, churros are usually served with chocolate ganache. It’s very easy to make—here’s how:
To make homemade chocolate ganache, simply heat the cream. When it is hot, add an equal amount of chocolate, cut into small pieces. Mix well and you’ll have a perfect ganache. To make it set in your churro bowls, put the filled bowls in the fridge.

How to make delicious homemade whipped cream?
You can make whipped cream simply by whipping cream and sugar. We decided to make an extra-decadent version: to make it at home, whip equal amounts of cold cream and mascarpone with powdered sugar (to taste) and vanilla extract (or a vanilla pod). You can vary the flavor by adding coffee extract or orange blossom water.
We recommend putting the cream in the freezer for 15 minutes before using it and choosing cream with at least 30% fat. Follow these two tips and your whipped cream will turn out perfectly!

Cookware

Attributes

Questions

Photos of members who cooked this recipe