Ingredients
- 250 ml of water
- 80 g of butter
- 150 ml of Italian “00” flour
- a pinch of salt
- 2 fresh eggs
- peanut oil to taste
- caster sugar to taste
- cinnamon powder to taste
- Cremadelizia Pinolo Babbi
Preparation
- In a saucepan, add the water and butter and bring to a boil, adding a pinch of salt;
- When the water comes to a boil, add the flour and mix with the heat off;
- Put the pot back on the heat, stir for another 2/3 minutes until the choux pastry has completely detached from the edges of the pot;
- Allow the dough to cool for a couple of minutes, stirring from time to time with a spatula;
- Add the eggs one at a time until they are well absorbed into the mixture;
- Pour the mixture into a sac-à-poche with the large star-shaped nozzle;
- Bring the oil to temperature and fry the churros creating 6/7 cm long sticks with the help of scissors;
- Fry the churros for a few minutes until they are golden brown;
- Drain them on absorbent paper and let them cool; then pass them in caster sugar and cinnamon before serving;
- Accompany the churros with slightly warmed Cremadelizia Pinolo Babbi
Ingredients
- 250 ml of water
- 80 g of butter
- 150 ml of Italian “00” flour
- a pinch of salt
- 2 fresh eggs
- peanut oil to taste
- caster sugar to taste
- cinnamon powder to taste
- Cremadelizia Pinolo Babbi
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