Cinnamon Sugar Churro Bowls
Serving
Cooking Time
Difficulty
Ice-Cream filled Cinnamon Sugar Churro Bowls for the win!
Why lick the bowl when you can eat it, right? Plus, that’s one less bowl that you’ll need to wash. As far as I’m concerned, that’s a huge win all around!
I adapted my Choux pastry recipe, that I’d previously used to make my Chocolate Covered Profiteroles here, to make these Cinnamon Sugar Churro Bowls. These bowls are not only yummy, but they are also easy to make and look so impressive! To create the bowls, I piped the roux around well-greased upside-down muffin pans. I then experimented with 2 different cooking techniques – one baked and one deep-fried.
For the baked technique: Once the bowls were piped out, I baked the muffin pan, piped side up, in a 400 degree Fahrenheit oven for 22-25 minutes until golden. Once cooled, I lightly brushed each bowl with a little melted butter and then rolled them in cinnamon-sugar.
For the deep-fried technique: Once the bowls were piped out, I placed the muffin tin, piped-side up, in the freezer for 4 hours until the dough bowls were firm. I then removed them gently, using a butter knife for assistance, and deep-fried them in 350 degree Fahrenheit oil for about 4 minutes until they were golden brown. While they were still hot, I rolled them in cinnamon-sugar.
These bowl not only look cool, but they also taste mighty yummy! I like serving mine with ice-cream that’s topped with chocolate or caramel sauce and a little whipped cream.
So, which was yummier?
I’d have to say, the deep-fried version was waaaaay more delicious! However, the baked version is healthier, but was far from yummy, so I’m going to forget about the baked version altogether. After all, if you’re going to be eating a Churro Bowl with ice-cream, I say, GO BIG, OR GO HOME! and whip up the deep-fried version! You cannot replicate that crisp, soft and airy churro texture with baking!
Cinnamon Sugar Churro Bowls
Makes 6-8 Bowls
- 1 cup(120g) All-Purpose Flour
- 1 tsp(5g) Ground Cinnamon
- 1/2 cup(113g) Butter
- 1/2 cup(180ml) Water
- 1/4 cup(60ml) Heavy Cream
- 1 tbsGranulated Sugar
- 4Large Eggs, Beaten
- Vegetable Oil for Brushing the Muffin Tin
- 1/2 cup(100g) Granulated Sugar
- 2 tspGround Cinnamon
Instructions
- In a medium size bowl, whisk together flour and cinnamon until well combined. Set aside.
- In a medium saucepan over medium-low heat, add butter, water, heavy cream, and sugar. Stir until the butter is melted. When the mixture begins to boil, turn the heat down to low and add all of the flour mixture at once. Using a wooden spoon, vigorously stir the mixture until it comes together forming a roux (dough-like ball). Continue stirring and cooking the roux for another 5-6 minutes over low heat, taking care not to burn the mixture.
- Allow the roux to cool for about 10-15 minutes until it no longer feel warm. Add the roux to a stand mixer, fitted with a paddle attachment.
- Add 4 eggs to a large measuring cup with a spout. Beat eggs until well mixed.
- With the stand mixer running on low speed, add the beaten eggs a little at a time, mixing well after each addition. Stop adding eggs once the batter reaches piping consistency. Batter should be smooth, with a glossy sheen and should form a “V” shape when the head of the stand mixer is lifted.
- Turn a muffin tin upside down with the bottom of the cups facing up. Note: This recipe works best with a silicone muffin tin, like this. You can still use an anodized muffin tin, but it will be more difficult. Using a pastry brush, generously brush the outside of each muffin tin with vegetable oil.
- Transfer the roux to a piping bag fitted with a large star piping tip. Starting at the bottom of the mold, pipe around the muffin tin in a spiral pattern, to form a bowl.
- Repeat until all of the roux is used.
- Transfer the muffin tin into the freezer and freeze for 4 hours until solid.
- In a medium size mixing bowl, add granulated sugar and cinnamon. Whisk to combine and set aside.
- Add oil to a deep pot and heat to 350 degrees Fahrenheit.
- Remove the muffin tin from the freezer. Use a butter knife to help release the frozen churro bowls from the tin. Remove 1 to 2 churro bowls at a time and return the muffin tin back into the freezer.
- Working in very small batches, fry the churro bowls in oil until both sides are golden brown.
- Remove the bowls with a slotted spoon. Blot off any access oil on a paper towel-lined platter and immediately roll the outsides of the bowl in the cinnamon sugar mixture.
- Repeat for the rest of the churro bowls.
- Serve with ice-cream and your favorite toppings. Note: These churro bowls are best consumed on the same day they are made. Enjoy!
