Churros

It's Always Freezer Season

These churros are simply fried pâte à choux. (We made that here: https://cookwithheather.com/Its-Always-Freezer-Season-P%C3%A2te-%C3%A0-Choux/) Once they're cooked, you cover them with cinnamon sugar and enjoy!

I did some research and it looks like churros are usually made with a dough like pâte à choux. I suspect my failure was due to size -- another recipe I found says to use a "rounded star tip no more than 1/2 inch." So I'll have to try this again.

Captions

[00:00]: foreign
[00:05]: hello and welcome to cooking the books
[00:08]: with Heather today we are going to be
[00:11]: working from Ashley christensen's it's
[00:13]: always freezer season
[00:15]: and we're going to be using the pepper
[00:17]: shoe that we made previously and I'll
[00:19]: link that up here I've got a full recipe
[00:21]: of it here that I've already made I
[00:24]: didn't freeze it but it has been in the
[00:25]: refrigerator overnight
[00:29]: um and we are going to be making
[00:31]: churros
[00:33]: the main recipe says patashu Donuts
[00:35]: there are three different styles of
[00:37]: donuts you can make in this recipe
[00:40]: churros are one
[00:43]: um Regular Donuts are another and then
[00:46]: Savory fritters are the third but we're
[00:49]: just gonna do churros today
[00:51]: so the first thing that we're going to
[00:52]: do is make some cinnamon sugar because
[00:54]: when you make churros you usually uh
[00:58]: coat them in cinnamon sugar afterwards
[01:00]: so I have
[01:02]: some
[01:04]: plain white sugar here granulated sugar
[01:07]: and I'm going to add
[01:10]: some cinnamon now I'm doing this even
[01:13]: though I have some cinnamon sugar
[01:15]: pre-made in there in the cabinet because
[01:18]: I don't know what the ratio is on that
[01:20]: and this is a specific ratio that she
[01:22]: asks for so
[01:24]: I'm just going to mix the cinnamon into
[01:28]: the sugar and this is in a
[01:32]: um
[01:33]: shallow
[01:35]: dish she says just because you know
[01:38]: churros are generally sort of long and
[01:41]: thin and I wanted them to be able to fit
[01:44]: so this seemed like the best option
[01:50]: so
[01:52]: there we go
[01:54]: so that's our cinnamon sugar it's not
[01:57]: super cinnamony honestly there's there's
[01:59]: it's a just a little bit of cinnamon but
[02:02]: that's what we're gonna do for this
[02:04]: recipe
[02:05]: the only other thing I need to do is
[02:07]: prepare a bag a Piping Bag
[02:12]: because what we're going to do is put
[02:14]: this open star tip I got a very large
[02:17]: open star tip
[02:19]: um
[02:20]: and that's what she says to use a large
[02:22]: star tip
[02:24]: I didn't have anything very large but I
[02:27]: found this at a local craft store for
[02:29]: like two bucks not a big deal but there
[02:32]: I don't have a coupler so often you'll
[02:35]: have
[02:36]: um
[02:38]: a like a white plastic piece that this
[02:40]: fits into and then you cut a hole in the
[02:44]: bottom and then another piece screws
[02:46]: onto that piece I don't have that for
[02:50]: this size
[02:51]: um and they didn't have it at the at the
[02:53]: store so what I'm gonna do and this is I
[02:57]: mean it should be it should be okay is
[03:01]: um
[03:01]: put this down into
[03:04]: my
[03:08]: bag
[03:09]: and uh try to cut
[03:14]: enough off that
[03:17]: it won't
[03:18]: uh interfere with the St the tip I'm
[03:21]: gonna push it back in a little bit and
[03:23]: cut it off a little bit more
[03:26]: but I don't want it to
[03:29]: go all the way through right and I don't
[03:31]: want uh
[03:34]: when I squeeze it out for the whole
[03:36]: thing to kind of collapse and break so
[03:38]: which has happened to me before doing it
[03:40]: this way but
[03:42]: hopefully
[03:44]: that'll be just enough
[03:49]: that it'll do what I want it to do so
[03:55]: there we go
[03:56]: I'm going to get my oil heating up to
[04:00]: 350.
[04:02]: and then we'll show you what we do when
[04:04]: we just pipe this into the oil and fry
[04:06]: them up
[04:08]: and then coat them instead of my sugar
[04:09]: and that should be really simple so
[04:12]: we'll show you that in just a minute
[04:14]: so we're ready
[04:16]: oils at 350. I'm supposed to make these
[04:19]: about six inches and cut it off with
[04:22]: this in the dog we have I just need to
[04:24]: go ahead and get this in here
[04:30]: I think that's good
[04:33]: there we go it's not very straight but
[04:36]: that's okay
[04:38]: this is really thick
[04:40]: I'm sure it's you know a problem with
[04:44]: you know me not being very good at this
[04:48]: me why are you in my shot
[04:51]: and we're supposed to
[04:54]: fry them for five to six minutes so
[04:57]: until they're
[04:59]: Brown I can only fit about
[05:02]: um
[05:03]: I don't know a third of the batter in
[05:06]: this
[05:11]: bag but I will be refilling it
[05:15]: there we go
[05:16]: and now
[05:18]: once again have to
[05:21]: get them
[05:23]: turned over
[05:26]: there we go that one turned over
[05:29]: that one turned over
[05:32]: they're not straight but they'll do I'm
[05:35]: sure they'll still be delicious
[05:37]: five to six minutes just waiting for
[05:39]: them to be all
[05:40]: Brown and done while these fry I'm going
[05:43]: to fill it up a little bit more they're
[05:45]: getting really uh
[05:48]: fluffy and
[05:50]: about to
[05:54]: pop
[05:55]: yep
[05:56]: they're not really staying churro shaped
[06:01]: we're going to call these done
[06:06]: and now that they are
[06:08]: out of the oil I'm going to get this
[06:12]: and
[06:14]: get them covered in this cinnamon sugar
[06:18]: I'm Gonna Keep frying and uh we'll see
[06:22]: if the next ones do that
[06:26]: I'm gonna get these out and onto a plate
[06:27]: we'll take a picture and I'll uh we'll
[06:29]: let you know what we think in just a
[06:30]: minute
[06:31]: [Music]
[06:39]: on this episode of cooking the books
[06:41]: with Heather you watch me make churros
[06:43]: from the Patachou donut section of
[06:46]: Ashley christensen's it's always freezer
[06:49]: season
[06:51]: um
[06:53]: I don't think
[06:55]: that patashu is the usual churro
[06:58]: dough and
[07:01]: they're not going to turn out
[07:03]: like
[07:05]: the churros you usually buy I I at least
[07:08]: mine did not however
[07:11]: they were really delicious they were
[07:14]: they were definitely softer than churros
[07:17]: that you buy which tend to sort of stay
[07:19]: in long you know stiff sticks
[07:24]: um mine were much
[07:27]: softer
[07:29]: um
[07:29]: a little floppy very sort of creamy in
[07:32]: the middle
[07:33]: they blew up they light patashu does it
[07:38]: sort of expanded I probably could have
[07:40]: gotten away with a smaller
[07:42]: um
[07:44]: star tip but I wanted a large one anyway
[07:46]: so and I mean you're supposed to use a
[07:48]: large one but I think I got the largest
[07:50]: one they had and I think probably a
[07:51]: smaller one would have been a little bit
[07:53]: better
[07:54]: but no matter what they were pretty easy
[07:57]: to make but you know it's frying
[07:59]: patachudo is relatively easy I've never
[08:02]: had it really fail I mean like
[08:06]: I know people have
[08:09]: I don't know if I'm just lucky
[08:12]: um but I would I would
[08:14]: try these with the donuts which you
[08:17]: instead
[08:18]: pipe in a circle on a piece of parchment
[08:21]: paper a small piece of parchment paper
[08:23]: which goes into the oil all together so
[08:27]: that you get the donut shape fried I
[08:32]: think those would probably be better be
[08:33]: a better use for the Pata shoe and uh
[08:38]: they also she also has Savory ones where
[08:41]: you
[08:42]: add
[08:43]: Savory ingredients and I think that
[08:46]: would be delicious but
[08:49]: no matter what they were delicious
[08:51]: whether they were churros or not
[08:54]: if you enjoyed watching me make this
[08:56]: please give me a thumbs up share it with
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[09:08]: let me know what you think and come back
[09:11]: and watch me make something else next
[09:12]: week
[09:15]: foreign