Ernest Reynoso Gala


by Ernest Reynoso Gala

A) Boil in a medium saucepan
1 cup water
1/4 cup butter or olive oil.

B) Add in 1 cup all-purpose flour and mix well with wooden spoon over low fire for 1 minute. Remove from fire and cool.

C) Add 2 egg yolks, one at a time, beating well after each addition. Place in a piping bag with a big star tip (available at SM Megamall houseware section)

D) Heat 4 cups cooking oil in a 12-inch frying pan. Pipe out churros  into 4-inch long pieces on medium heat. Cut with oiled scissors. Be careful as this tends to spatter. I suggest you do a, b, c the day before to avoid “accidents” and explosion. Refrigerate at least two hours. When ready to use microwave mixture for one minute on high. Transfer to piping bag and follow above directions. When brown retrieve with slotted strainer and drain on paper towels. Roll in granulated sugar with a little cinnamon powder. This process will make perfect churros!



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