Churros Ice Cream Bowl
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Churros Ice Cream Bowl

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Level

moderate
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Cooking

21 min
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Preparation

30 min
Ingredients
Servings
3
Baked Churros Batter
unsalted butter
40 g
white/brown sugar
10 g
salt
1 pinch
water
75 g
plain flour
50 g
eggs
2
vanilla extract
1 tsp
Cinnamon Coating
unsalted butter
melted
2 tbsp
white sugar
1 cup
salt
14 tsp
cinnamon powder
1 tbsp
How to cook
Step 1
  • Preheat the toaster oven to 200 ̊C.
Step 2
  • In a medium saucepan, add water, brown sugar, salt, and butter. Cook until everything is melted and dissolved.
Step 3
  • 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.
Step 4
  • Remove from the heat and spread out the dough in a large bowl.
Step 5
  • 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.
Step 6
  • Transfer the cooled dough to a pastry bag fitted with a wide-hole nozzle.
Step 7
  • 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.
Step 8
  • Spray water onto the dough before baking.
Step 9
  • Line a baking sheet with parchment paper and bake the pastry at 200 ̊C for 20 minutes then 180 ̊C for 10 minutes.
Step 10
  • Let the pastry cool for 5 minutes before brushing it with melted butter. Toss it in the cinnamon and sugar mixture.
Step 11
  • Serve with ice cream and sprinkles.
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