Mini Love Heart Churros 🤎
Heart-shaped churros with homemade chocolate-hazelnut spread 🍫
Ingredients:
260 g water
55 g unsalted butter
1 tbsp / 15 g granulated sugar
¼ tsp salt
140 g all-purpose flour
1 egg
½ tsp vanilla paste or extract
Cinnamon-sugar
Frying oil
Batter:
Add flour to a large bowl and set aside.
Add water, butter, sugar, and salt to a small pot. Bring to a boil and simmer until the butter is melted.
Pour the hot mixture over the flour and stir with a silicone spatula until combined.
Rest 10 minutes.
Add egg and vanilla paste and mix with an electric hand mixer until nicely incorporated.
Transfer to a piping bag with a small star nozzle attached.
Pipe little hearts onto baking trays lined with parchment paper.
Transfer to the fridge for 20-30 minutes while you heat up the oil:
Frying:
•Add frying oil to a large cast iron pot. Heat oil to 355F/180C (use a thermometer for accuracy.)
•Take your churros out of the fridge. Using scissors, cut the paper around each churro to make it easier to transfer into the hot oil.
•Place 3-4 churros into the hot oil with the parchment paper. Remove the paper with a pair of thongs; after a couple of seconds in the oil, the paper should easily slip from underneath the churros.
•Fry the churros for 1.5-2 minutes on each side.
•Transfer to paper towels and toss in cinnamon sugar while still warm.
Chocolate-hazelnut spread
Ingredients:
220 g hazelnuts
60 g powdered sugar
30 g unsweetened cocoa powder
1 tbsp neutral oil
1 tsp vanilla extract
1/2 tsp salt
150 g milk chocolate, melted
Instructions:
Roast hazelnuts at 375F/190C for 10-12 minutes. Transfer to a kitchen towel and rub until the skin comes off.
Blend in a food processor or blender until liquid and smooth. This will take around 5 minutes, depending on your blender. Scrape down the sides.
Add powdered sugar and cocoa powder, blend for 30 seconds.
Add vanilla extract, oil, and salt, blend for another 30 seconds.
Lastly, add melted milk chocolate and blend until combined.
Serve warm with the churros <3 Leftover spread can be stored in a jar at room temp for up to two weeks
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