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Heart-Shaped Churros with Strawberry Dust

Course: dessert + sweets
Servings: 16 -ish Churros

Ingredients

For The Churro Dough:

  • 4 tbsp unsalted butter cut into pieces
  • 1 cup water
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup flour
  • 1 egg beaten

For The Coatings:

  • 1/2 cup sugar
  • 1.5 tsp cinnamon
  • 2 tbsp crushed freeze dried strawberries (crush by hand in a bag or in a food processor)

Everything Else:

  • rounded closed star tip ateco 845 or 846
  • large piping bag
  • neutral oil for frying

Instructions

Prepare And Shape The Churros:

  • In a medium saucepan, combine the butter, water, and sugar. Bring to a boil over medium heat, stirring occasionally. When the mixture is boiling, remove from the heat and stir in the vanilla and salt. Add the flour and stir with a rubber spatula until a ball of dough forms. Transfer the dough to the bowl of a stand mixer and let stand 10 minutes to cool and continue to thicken.
  • After 10 minutes, beat the dough on medium speed. As the mixer runs, pour in the egg. Beat the mixture until smooth and combined (it is normal for the egg to take a moment to mix in.) Transfer the dough to the piping bag fitted with the closed star tip.
  • On a sheet of parchment paper or clean work surface, pipe lines of dough 10-12” long, and snip with scissors to detach from the piping bag. To form hearts, place one end of the dough on top of the other to form a teardrop shape and apply gentle pressure to adhere the ends together (you will lose the definition of the ridges in this spot, but that’s okay!) Then, push the center of the other end of the teardrop downward and pinch together to form a heart.

Fry The Churros:

  • Prepare the cinnamon sugar coating by whisking together the sugar and cinnamon in a shallow dish, such as a pie pan. Prepare your frying station with a heat-proof slotted utensil, a rimmed baking sheet lined with paper towels, and another rimmed baking sheet with a wire rack.
  • In a heavy bottomed pot, heat 1.5” of neutral oil to 365F. To transfer your heart shaped churros to the oil, pick up by the two pinch points and lower slowly and gently into the oil, or, place the churro on your slotted utensil and use the utensil to lower into the oil. Allow each churro to cook 1 minute before adding another churro to the oil so they don’t stick together or become misshapen. Cook up to 3 churros at a time, flipping once or twice while the fry, until they are golden brown.
  • Transfer the churros to the paper towels and allow to sit for 15-30 seconds, then move to the cinnamon sugar while still warm and coat. Transfer to the wire rack and sprinkle with the freeze dried strawberries.
  • Serve the churros fresh with spanish style hot chocolate for dipping!