Churro Ice Cream Bowls (Cups)
Churro Ice Cream Bowls! Crispy on the outside, soft on the inside, and exactly how a Churro should be...but without deep frying!
Servings: 6 STANDARD Size Bowls or 8 MINI Bowls
Ingredients
CHURRO CUPS
- 4 oz. butter, (125g or 1/2 cup)
- 1 cup + 2 tablespoons water (280ml)
- 2 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 2 large eggs, at room temperature
COATING
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 225°C | 440°F. Turn your muffin tin (standard-sized muffin tin or mini muffin tin) upside down with the open holes facing down and the cups facing up. Lightly grease cups and the area around the cups thoroughly with butter. (I find butter works better than cooking oil spray.) Set aside.
- Melt the butter in a medium-sized saucepan. Add in the water, sugar, vanilla, cinnamon and salt; bring to a simmer for 5 minutes while mixing occasionally. Add in the flour, stirring with a large wooden spoon until well blended and forms a ball.
- Take off heat and allow to cool for 5 minutes, or until just warm to the touch. Add one egg, quickly beating until completely incorporated (it will look like it's not coming together, but keep beating)! Add in the second egg and repeat the process until a dough forms.
- Scoop dough into a strong double lined pastry bag with a large open star tip nozzle (I used Wilton 1M). Starting from the bottom, pipe the dough around every second cup to form bowls (leave one empty cup between each bowl to allow the churro pastry to expand). Lightly press each layer together to close up any gaps.
- Spray each bowl lightly with cooking oil spray for CRISPY CHURROS! Don't skip this part.
For the STANDARD BOWLS:
- Bake for 35-40 minutes OR until golden and crispy to the touch.
For the MINI BOWLS:
- Bake for 35 minutes OR until golden and crispy to the touch. Allow to cool slightly before removing.
- Fill a shallow bowl with cinnamon sugar; coat each bowl evenly (they may need a light spray of oil to allow the sugar to stick) and serve with ice cream, fruit salad, fudge sauce or whatever else you can think of.
Notes
*White, granulated sugar works best and yields crispier Churro Bowls
**You must use a good quality double sided piping bag! When piping, divide the dough in half inside the piping bag with your fingers and pipe a little at a time. The dough is quite thick so you will need to be careful with this part to ensure you don't burst the piping bag.
***Make sure you use a non-stick pan OR they WILL stick!
**You must use a good quality double sided piping bag! When piping, divide the dough in half inside the piping bag with your fingers and pipe a little at a time. The dough is quite thick so you will need to be careful with this part to ensure you don't burst the piping bag.
***Make sure you use a non-stick pan OR they WILL stick!