8/17/2019 cosulete.docx

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INGREDIENTS

Makes 8 churro bowls

¼ cup butter, cubed

2 Tbsp. brown sugar

½ tsp salt

1 cup water

1 cup four

1 tsp vanilla

4 eggs

ooking!oil spra"

#il $or $r"inginna%on sugar

&ce crea%

'ot $udge and cara%el topping (optional)

Equipment:

*iping bag with a s%all star tip

Mu+n tin ( to 12 cups)

PREPARATION

&n a %ediu% saucepan over %ediu%!high heat, add butter, brown

sugar, salt, and water, and bring to a boil. -s soon as the butter

has $ull" %elted and the %iture begins to boil, reduce the heat

to %ediu%!low and add in four. /sing a wooden spoon, stir until

the dough co%es together to $or% a ball (about 1 %inute).

0e%ove $ro% heat and let cool $or %inutes be$ore proceeding

to the net step (to prevent accidentall" cooking the eggs).

Mi in the vanilla etract and add in the eggs, one at a ti%e,

being sure to $ull" incorporate each egg be$ore adding the net.

#nce all the eggs are incorporated, trans$er it to a piping bag

with a s%all star tip.

&nvert a %u+n tin and spra" thoroughl" with nonstick cooking

spra". *ipe the dough around the inverted cups in spirals to $or%

the bowls. &%%ediatel" trans$er the tra" to the $reeer and $reeeuntil solid (about 3 hours or overnight).

8/17/2019 cosulete.docx

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'eat oil in a deep pot to 356 (175). 0e%ove the %u+n tin

$ro% the $reeer and fe it to release the churro bowls ("ou %a"

need to also use a s%all kni$e under the botto% edge to initiall"

release the%). 0eturn an" etras to the $reeer while "ou wait to

$r".

6r" the% in batches, until nicel" browned, no %ore than 3 at a

ti%e. e sure to care$ull" tip the% into the oil so the" sink to the

botto%. #nce desired color is reached, re%ove the% $ro% the oil

to a paper towel9lined plate. :ab o; an" ecess oil then roll the%

in cinna%on sugar. 6ill with "our $avorite ice crea% and toppings.