Impress your special someone with these heart-shaped churros. Crispy and golden on the outside. Tender and soft on the inside. And dangerously coated in cinnamon sugar!
Picture this: golden-brown, crispy delights coated in cinnamon sugar, that not only captivate your senses but also steal your heart with every irresistible bite.
And the best part? Serve them with melted chocolate for an extra layer of indulgence that will make your taste buds swoon.
Lick-your-sugary-finger delicious, I'm telling you!
Tips to make the best churros:
Star Tip: Achieving the classic grooved surface on your churros is easy with the star tip. A standard pastry set usually comes with a 1/4" star tip, resulting in churros around 3/4" in diameter. Opting for plumper, 1" churros? Simply switch to a broader star tip for the desired thickness.
Piping: Cut one parchment paper sheet into squares. Pipe the mixture into heart-shaped churros, one on each piece of paper. Gently place the paper upside down into the hot oil. With kitchen tweezers or tongs, gently remove the paper.
Note: you can pipe these in any shape you like! And if you wish to simply make straight traditional churros, you can pipe them directly into the hot oil. Help yourself with kitchen scissors to break them in pieces while piping.
Frying: Heat about 1 inch of vegetable oil in a large pot over medium-high heat to 360-375 F degrees.
Note: if the oil is too hot, the churros will immediately puff up too much, and only be cooked on the outside, leaving the insides partly raw. If it's not hot enough, they'll take forever to cook and harden as they cool. So make sure to check the temperature while frying.
Drain excess oil properly: Once fried, transfer the churros to a plate lined with paper towels to soak up any surplus oil. This crucial step ensures the churros maintain their crispiness.
Serve promptly: Serve churros fresh and warm. If left sitting for an extended period before serving, they might lose their delightful crispiness. While storing fried churro is not recommended, you can definitely store the prepared dough in the fridge until ready to fry.
Note: if the oil is too hot, the churros will immediately puff up too much, and only be cooked on the outside, leaving the insides partly raw. If it's not hot enough, they'll take forever to cook and harden as they cool. So make sure to check the temperature while frying.
Drain excess oil properly: Once fried, transfer the churros to a plate lined with paper towels to soak up any surplus oil. This crucial step ensures the churros maintain their crispiness.
Serve promptly: Serve churros fresh and warm. If left sitting for an extended period before serving, they might lose their delightful crispiness. While storing fried churro is not recommended, you can definitely store the prepared dough in the fridge until ready to fry.
Other Valentine's Day recipes you might like:
Strawberry and Mascarpone Cream Cake Roll
Whether you're planning a romantic evening for two or simply craving a solo celebration of self-love, these delectable pastries are here to make your Valentine's Day sweeter than ever before!
Other Valentine's Day recipes you might like:
Chocolate Heart Poundcake
Chocolate Lava Cake
Chocolate Sweet Hearts
Strawberry Rose Tartlets
Cheesecake Hearts
Creme Brulee
Millefoglie
Profiterol
Printable recipe card: Heart-Shaped Churros
Heart-Shaped Churros
Yield: 8-10 (16 pieces)
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Heart-shaped churros: Crispy and golden on the outside. Tender and soft on the inside. And dangerously coated in cinnamon sugar.
Ingredients
- 2 oz (65 gr) unsalted butter, cubed
- 1 tablespoon (15 gr) sugar
- 1 cup (235 ml) water
- 1 1/4 cups (150 gr) all-purpose flour
- 1 teaspoon vanilla extract
- pinch of salt
- 3 large eggs
- oil to fry
- For the coating:
- 1/2 cup sugar
- 1 tablespoon cinnamon
Instructions
- In a medium saucepan, add the butter cut into cubes, sugar, and water. Bring to a boil over medium-high heat. Reduce the heat to medium-low and add the flour. Stir continuously with a spatula or wooden spoon until the mixture comes together and is mostly lump-free. Transfer to a bowl and let cool for 10 minutes
- Add the vanilla, salt, and one egg at a time while blending with an electric mixer until smooth. Transfer to a double piping bag fitted with a rounded star tip.
- Heat about 1 inch of vegetable oil in a large pot over medium-high heat to 360-375 F degrees.
- Cut one parchment paper sheet into squares. Pipe the mixture into heart-shaped churros, one on each piece of paper. Gently place the paper upside down into the hot oil. With kitchen tweezers or tongs, gently remove the paper. Fry the churros for about 1 to 2 minutes on each side, until golden and crispy. Only fry a few churros at a time.
- Transfer to a plate lined with paper towels to dry for 5-10 seconds, and transfer to a plate with cinnamon sugar to coat both sides. Serve warm with chocolate sauce.
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