VOICI COMMENT FAIRE DES CHURROS À LA MAISON SANS MACHINE👩🏻‍🍳 Avec sauce chocolat 🍫 Deli Cuisine

Hello everyone, today we are preparing the famous churros, with a secret technique for a perfect visual without a machine. Let's go ! Put 200 ml of water in a saucepan. 1 pinch of salt. 1 teaspoon of vanilla powder 55 g of butter, cut into small cubes. Melt the butter in the boiling water. When it's all mixed, remove it from the heat. Off the heat, add 150 g of flour, and mix until a smooth dough is obtained. Return the pan to low heat, to dry out the dough. It consists of crushing the dough against the sides of the pan, none stop for 2 to 3 minutes. If your pot is sticky, I recommend that you use it. As soon as you see a thin film of dough at the bottom, then it's ready. It's less easy to distinguish with a non-stick pan. Rely on the time that I give you. Put the dough in a cul-de-poule and work it to cool it. Dig some kind of well. In a bowl, break 2 eggs. Beat into an omelet. Gradually add the beaten eggs and mix with a spatula. Do not add an egg until the previous one has been fully incorporated. You may not be using all the eggs or you may need to add more. Trust my consistency of pasta and especially go there little by little if you put too much, the dough is ruined. Normally, with two large eggs, the dough should be perfect. You will see that at the beginning it does not mix well but by dint of mixing we get a nice paste. It is the same principle as a choux pastry. Reserve the churros dough in a pastry bag fitted with a fluted nozzle. In order not to waste a drop of pasta I like the push towards the exit with a horn this way, there is nothing stuck inside. The technique for perfect and regular churros is to poach them on baking paper. It also avoids having oil projections which can be very serious by cutting them directly into the hot oil. It's a pretty compact paste, so it's super easy to poach it properly. You don't necessarily have to put in a lot of effort. Heat the oil over medium heat. When the oil is hot, place a first sheet of baking paper. Wait a few seconds before removing the baking paper. Ideal temperature: 150 ºC The oil should not be extremely hot to allow the churros time to cook well inside. You will see that during cooking the churros will swell. You can put several at the same time always by proceeding in the same way while waiting a few seconds before removing the baking paper. When the churros are golden on all sides, place them on absorbent paper. Cook all the churros in the same way. I made 24 in total. I hope many of you will try this recipe. Before the churros have cooled completely, coat them with sugar. You don't have to do this, you can also leave it nature. To accompany the churros, prepare a chocolate sauce with 80 g of liquid cream and 80 g of crushed dark chocolate. It is simply a chocolate ganache. Melt everything over low heat, stirring, until the mixture is completely smooth. I really hope you liked the recipe. See you soon !

Channel: Deli Cuisine

Views: 1,386,302

Rating: 4.9023337 out of 5

Keywords: Churros, Churros maison, Churros fête foraine, Comment faire des churros, Churros sans machine, Churros sans poche à douille, Churlss facile, Recette churros, Recette churros facile et rapide, Chichi de plage, Chichi, Churros espagnol, Sauce au chocolat, Recette sauce au chocolat, Ganache au chocolat, Chichis beignets

Id: PawPleFt6Tw

Length: 5min 11sec (311 seconds)

Published: Fri Apr 09 2021