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1. Prepare the Churro Dough:
In a saucepan, bring water, butter, and salt to a boil.
Add flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides.
Cool slightly, then add eggs one at a time, beating well after each addition until smooth.
2. Shape and Fry:
Transfer dough to a piping bag fitted with a large star tip.
Pipe churro dough onto metal cannoli tubes or form logs on parchment paper.
Freeze for 20 minutes to help retain shape.
Fry in hot oil (350°F / 175°C) until golden brown. Drain on paper towels.
3. Cinnamon Sugar Coating:
Roll warm churro shells in a mix of cinnamon and sugar.
4. Prepare the Filling:
Mix ricotta, mascarpone, powdered sugar, and vanilla until smooth.
Fold in chocolate chips or nuts if desired.
5. Assemble:
Once shells are cool, pipe filling into both ends.
Serve immediately for the perfect crisp-and-creamy bite!
Serving and Storage Tips:
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