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    Churros Con Crema y Cajeta


    Source of Recipe


    Sugar

    List of Ingredients




    Churros Con Crema y Cajeta


    1 cup water
    1 tbsp. sugar
    ½ tsp. salt
    1 cup All-purpose flour
    1 egg
    Canola oil (as needed)
    ¾ cup sugar
    ¼ cup ground cinnamon
    ½ cup cajeta
    4 scoops of vanilla bean ice cream (divided, 2 oz. each)
    1 pastry bag
    #6 star tip

    Recipe




    In a medium saucepan, stir water, sugar and salt together.

    Bring ingredients to boil over medium heat.

    Remove pan from stove and add flour to the mixture all at once.

    Quickly beat ingredients together with a wooden spoon, blend
    completely.

    Put pan back on medium-low heat and continue beating until
    mixture clings together and a film forms on bottom of pan.

    ]Remove from heat.

    Break egg into dough and quickly beat until egg is absorbed and mixture is smooth.

    In medium-sized heavy saucepan, pour oil to a depth of about 2 minches and heat over medium-high heat to 350 - 400°F.

    Test oil by adding a small piece of dough.

    It should sizzle immediately when placed in oil.

    Put mixture in pastry bag fitted with #6 star tip.

    Force a 4-inch length of dough through the tip directly into the hot oil.

    Fry until golden, dry on paper towels.

    Mix sugar and cinnamon, then roll churro in spiced sugar.

    Repeat until until dough is used up.

    Serve with cajeta and scoop of ice cream.

    Makes 12 (4-inch long) pieces.

 

 

 


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