18



240ml
4
2
1/2
125g
3
1
18




100g
2



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Molten Churro Bombs
Makes 18 churro bombs

INGREDIENTS
1 cup water
4 tablespoons ( stick) unsalted butter
cup plus 2 tablespoons sugar, divided
teaspoon salt
1 cup all-purpose flour
3 large eggs
1 teaspoon vanilla extract
18 milk chocolate truffles
Oil, for frying
cup sugar
2 tablespoons cinnamon

EQUIPMENT
1 piping bag with a small closed star tip

PREPARATION
1. In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.
2. As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
3. Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.
4. Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.
5. Line a baking sheet with parchment paper.
6. Transfer the dough to a piping bag fitted with a closed star tip.
7. Pipe 18 1-inch spiral rounds onto the baking sheet. Top each with a milk chocolate truffle. Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate. Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.
8. Heat the oil in a deep pot until it reaches 350F (180C).
9. Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a paper towel-lined plate and dab off any excess oil.
10. Combine the remaining cup sugar and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.
11. Enjoy!