Donut Level 2: Churros & Crullers

Donut Level 2: Churros & Crullers

Specialty Tools Needed:

• Deep Fryers
• Spiders
• Thermometers
• Piping bags with 823 Star Tips
• Parchment Squares and strips

RECIPE

*yeild 12 crullers and 16 churros

250ml Milk

125g Butter, chopped

1TBSP Sugar

1/2tsp Salt

175g AP Flour

3 Eggs

1tsp Vanilla Extract 

1tsp Cinnamon

DIRECTIONS 

Panade 

In a pot, bring milk, sugar, salt and butter to a simmer over medium low heat. Once butter is melted and salt and sugar are dissolved, remove from heat. Add flour to pot and using a wooden spoon mix quickly to incorporate flour. Once flour is incorporated, return to medium low heat to cook until a skin forms on the bottom of the pan. Stir continuously.

Next, divide the cooked dough evenly between two bowls. Using a wooden spoon or spatula, press the dough against the sides of the bowls. This speeds up the cooling of the mixture while also allowing for evaporation of any extra liquid. 

In a separate bowl crack eggs and mix, divide the eggs evenly between two containers. To one add vanilla.

WHOLE EGGS BEGIN TO COAGULATE @ 62°C (144°F)

PANADE SHOULD BE COOLED TO BETWEEN 55°C (131°F) - 60° (140°F) BEFORE EGGS ARE ADDED



Pate a Choux for Churros

To one bowl with panade, add cinnamon and lightly mix. Next using a spatula to mix add the eggs in 2-3 additions, mixing thoroughly each time.

Pate a Choux is ready when when appears glossy and falls off the spatula and forms a V at the end. Divide between two piping bags fitted with an 823 open star tip.

Pate a Choux for Crullers

To one bowl with panade, using a spatula to mix add the egg vanilla mixture in 2-3 additions, mixing thoroughly each time.

Pate a Choux is ready when when appears glossy and falls off the spatula and forms a V at the end. Divide between two piping bags fitted with an 823 open star tip.

Piping & Frying

DEEP FRYERS SHOULD BE HEATED TO 360-365F

Cruller

Pipe 2.5-3 inch rings on to parchment square and use a wet finger to lightly blend beginning and end point of ring. Once piped, one at a time, swim parchment in hot oil until cruller releases from parchment. Fry 3-4 at a time, depending on size of rings. Fry both sides and remove from oil when golden brown. Set aside to allow cooling before glazing.

Churro

Churros can be piped on to parchment 2 per strip, aim for approximately 5-6 inches in length, for more uniform look or piped directly into the oil for a more organic look.

If piping onto parchment, keep piping tip parallel to parchment.

If piping into oil, squeeze for approximately 3-4 seconds and using a knife cut the dough to release from bag.

Churros are done when golden brown, remove from oil and toss immediately in cinnamon sugar mixture.

Finishing

Cruller 

Honey Glaze

1/3 cup Milk

1/3 cup Butter, chopped

2 TBSP Honey

2 cups Icing sugar

Pinch Salt

Heat milk, honey and chopped butter in a pot. While milk, honey and butter are heating, soft icing sugar into a bowl, add salt. Once milk is warm and butter is fully melted, pour over icing sugar. Stir to combine.

Chocolate Glaze

3/4 cup 35% Cream

1 TBSP Butter

1/2 cup, rounded, Cocoa Powder

3 cups Icing sugar

1/4 tsp Salt

Bring cream and butter up to a simmer in pot. While cream is heating, sift icing sugar and cocoa powder into a bowl, add salt. When cream is warm and butter has melted pour over cocoa & icing sugar mixture. Stir to combine. 

Once crullers have cooled, dip them into glaze allow excess to drip off.

Sprinkles and or a chocolate glaze drizzle can be added after dipping but are optional.

Churro

Churros can either be filled with spiced ganache or dulce de leche. Alternatively, sauces can be served on the side for dipping.

Mexican Hot Chocolate Ganache

1/2 cup 35% Cream

1/2 tsp Vanilla

3/4 cup Chocolate, chopped

1/2 tsp Chili Powder

1/2 tsp Cinnamon

1/4 tsp All Spice

Pinch of Clove

Pinch of Cayenne 

Pinch of Salt

Heat cream and vanilla in a pot, once it comes up to a simmer, pour over chopped Chocolate and add spices and salt. Stir to combine.

Dulce De Leche

Slow Cooker Method

Place in opened cans of Sweetened Condensed Milk in slow cooker and fill with water, be sure there is at least 2 inches of water above the tops of the cans.

Cover and on low heat allow to cook for 8 hours.

Remove from heat and allow to cool. Once cooled, open the can and be amazed at the golden brown delicious caramelized sauce inside.

Oven Method

Empty can of Sweetened Condensed Milk into a glass or ceramic pie dish or loaf pan and cover with foil. Place pie dish into a roasting pan and add water that reaches halfway up the pie dis side. Place in a 350F oven and allow to cook for 3 hours stirring every half hour until desired colour is achieved.

Alternatively, you can find ready made Dulce De Leche in the same section as the condensed milk. But nothing beats home made!