Churros Ice Cream Bowl

Name: Churros Ice Cream Bowl
Prep time: 30 min
Cook time: 21 min
Total time: 51 min
Yield: 3
Cuisine: Dessert
Ingredients: 50 g Plain Flour; 2 Eggs; 40 g Unsalted Butter; 1 tsp Vanilla Extract; 1 pinch Salt; 10 g Sugar; 75 g Water; 2 Tbsp Unsalted Butter; 1 Tbsp Cinnamon Powder; 1/4 tsp Salt; 1 cup Sugar

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Level

moderate

Cooking

21 min

Preparation

30 min

Ingredients

Servings

Baked Churros Batter
Plain Flour	50 g
Eggs	2
Unsalted Butter	40 g
Vanilla Extract	1 tsp
Salt	1 pinch
Sugar	10 g
Water	75 g
Cinnamon Coating
Unsalted Butter melted	2 tbsp
Cinnamon Powder	1 tbsp
Salt	¹⁄₄ tsp
Sugar	1 cup

How to cook

Prepare dough

In a medium saucepan, add water, brown sugar, salt, and butter. Cook until everything is melted and dissolved.
Once it’s simmering, whisk in the flour. Stir the dough around with a wooden spoon and cook for 2- 3 minutes on low heat.
Remove from the heat and spread out the dough in a large bowl.
Add vanilla extract to the beaten eggs. Gradually incorporate the beaten eggs into the dough in 6 parts. Make sure the dough is of a tacky consistency.
Transfer the cooled dough to a pastry bag fitted with a wide-hole nozzle.
Pipe the base of the dough into 8cm – 10cm circles. Continue piping along the rim of the dough and upwards to form a cup-like shape.
Spray water onto the dough before baking.

Start baking

Preheat the toaster oven to 200°C.
Line a baking sheet with parchment paper and bake the pastry at 200 ̊C for 20 minutes then 180 ̊C for 10 minutes.
Let the pastry cool for 5 minutes before brushing it with melted butter. Toss it in the cinnamon and sugar mixture.
Serve with ice cream and sprinkles.

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