Churros (Fried Choux Pastries)

Method:

For the pastry, pour the water into a pan and bring to a boil over medium heat. Add the butter, salt and nutmeg. As soon as the butter has melted take the pan off the heat and beat in the flour until smooth. Continue beating the mixture until it thickens sufficiently to come away from the sides of the pan.

One at a time, beat the eggs into the flour mixture, beating each one throughly into the dough until it is completely blended before adding the next. When all the eggs have been completely absorbed you should have a thick and slightly glossy dough. Take off the heat and set aside to cool.

Once cooled to room temperature, spoon the dough into a piping bag fitted with a 1cm diameter plain nozzle.

Fill a large saucepan 1/3 full with oil (or use a deep fryer) and heat to 180°C (this is when a small cube of stale bread dropped into the oil turns golden brown in less than 60 seconds).

Holding the piping bag securely in one hand, squeeze out 20cm lengths of the dough into the hot oil (cut the lengths with scissors to release from the piping bag). Deep fry the pastries for about 8 minutes, or until crisp and golden brown in colour.

Using a slotted spoon, remove the churros from the oil and drain on kitchen paper as you cook the next batch.

Sprinkle with icing sugar and serve hot. Alternatively, the churros can be allowed to cool and then sprinkled with icing sugar before serving.

Churros (Fried Choux Pastries)

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Ingredients

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