The use of the Brown Butter Infused Olive Oil gives you a light - never dense - churro. These Churro Bites use a small star piping tip to not only give a fun shape but also add more surface area for even more crispy churro crunch!
Servings: 20
Prep Time: 15 mins
Cook Time: 30 mins
Ingredients:
Dough:
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4 ½ Tbsp Brown Butter Infused Olive Oil, plus more for frying
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¼ cup Sugar
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1 cup Water
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1 cup Flour
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3 Eggs
Chocolate Dipping Sauce:
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4 oz Dark Chocolate, chopped
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¼ cup Heavy Cream
Directions:
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In a medium saucepan over high heat combine Brown Butter Infused Olive Oil, sugar, 1 Tbsp French Toast Sugar Shaker, water, and Vanilla Bean Sea Salt and bring to a boil.
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Take the pan off the heat and add in flour and stir until dough forms. Add back to the heat and keep stirring until it forms a ball and pulls away from the sides, about 1 minute.
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Let the dough cool for about 5 minutes before adding eggs to prevent the eggs from scrambling. Using a mixer on medium speed, add eggs one at a time. Add the Crème Brûlée White Barrel Aged Balsamic and mix until incorporated.
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In a Dutch oven heat 1-2 inches of Brown Butter Infused Olive Oil to 370F (about medium-high heat). Add dough to a piping bag with a small star tip. Use a large star tip to make traditional-sized churros.
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Pipe dough into circular disks in oil and fry on each side until golden brown, about 2-3 minutes per side.
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Remove churros and let the excess oil drip off, then toss in the remaining ¼ cup French Toast Sugar Shaker. Place on a wire rack with paper towels underneath to cool.
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Add chopped dark chocolate to a bowl. In a small pot bring heavy cream to just boiling, remove from heat and pour over chocolate, whisking until melted. Whisk in 1 tsp French Toast Sugar Shaker.
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Serve Churros with dipping sauce and enjoy!
