- 150 ml milk
- 210 ml water
- 150 g cow milk butter
- 200 g all-purpose flour
- 5 medium eggs
- 1 pinch salt
- 1 pinch sugar
- sunflower oil for frying
- ION patisserie fondue
- ION patisserie cover cream
Add the milk, water, butter, sugar, and salt into a pot and place over high heat.
As soon as they come to a boil, remove from the stove, add the flour and stir with a wooden ladder until the mixture turns to a dough.
Then, place the pot back over the heat for 1 minute while stirring constantly.
Right after, transfer the dough into the mixer’s bowl and beat with the paddle attachment, at medium speed for about 1 minute, until it slightly cools.
Next, whisk the eggs into a bowl. Gradually pour them into the mixer’s bowl in 5-6 batches while stirring the mixture until completely incorporated.
Afterward, place the mixture in a piping bag, and add a generous amount of sunflower oil to a frying pan.
When the oil heats, carefully pipe the mixture into the oil. Use kitchen scissors to cut off the dough from the piping bag in the length of your preference.
Let fry on both sides until golden.
When ready, transfer the churros on paper towels and let them drain briefly.
Finally, add water into a pot and heat until it comes to a boil. Then, add the fondue and cover cream packages into the pot without their lids (be careful not to come in contact with the water), and heat until melted.