To make the choux pastry:
In a medium saucepan, bring the water to a boil with the butter, salt, and sugar.
When the butter has completely melted and the water is boiling, remove the pan from the heat and add the flour all at once.
Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.
Return the pan to the heat and “dry” the dough over low heat, stirring constantly, for about 1-2 minutes. A thin layer may form on the bottom of the pan.
Remove from the heat and let the dough cool for a few minutes.
Beat in the eggs one at a time, mixing thoroughly after each egg until fully incorporated. The dough will be shiny and smooth and will slowly run off the spoon in a “V” shape.
Shaping the dough:
Pour the choux pastry into a piping bag fitted with a star nozzle (about 1-1.5 cm in diameter). This gives the churros their characteristic ribbed shape.
Press strips about 10-12 cm long onto a baking tray lined with baking paper. Leave a little space between them.
Baking (alternative method to traditional frying in oil):
Preheat the oven to 180°C (fan 160°C).
Place the tray in the oven and bake the “churros” for about 20-25 minutes, until golden brown and puffy. Do not open the oven door during the first half of baking, as the dough may collapse.
Traditional frying in oil (the classic churros method):
Pour enough vegetable oil into a deep frying pan or saucepan and heat to about 170-180°C.
Press strips about 10-12 cm long from the piping bag directly into the hot oil. Don’t put too many in the pan at once.
Fry the churros until golden brown and crispy, about 2-3 minutes per side.
Remove them with a slotted spoon and place on a paper towel to drain any excess oil.
Coating and filling (optional):
Sugar and cinnamon: Roll the churros in a mixture of granulated sugar and ground cinnamon while they are still warm.
Chocolate: Dip the churros in melted chocolate.
Filling: You can leave the churros empty or fill them with vanilla cream, whipped cream or fruit (to do this, cut a small slit in the side of the cooled churros and fill it in).
This recipe makes a light and airy “French churros” made from choux pastry, which can be flavored in a variety of ways
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