Molten Churro Bombs (Print Version)
# Ingredients:
→ Base Dough
01 -
240 ml water
02 -
60 g unsalted butter (4 tablespoons)
03 -
100 g sugar, divided into 30 g and 70 g portions
04 -
1/2 teaspoon salt
05 -
125 g all-purpose flour
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
→ Filling
08 -
18 milk chocolate truffles
→ Coating
09 -
100 g sugar
10 -
2 tablespoons ground cinnamon
→ Other
11 -
Vegetable oil for deep frying
# Instructions:
01 -
In a medium saucepan over medium-high heat, combine water, butter, 30 g sugar, and salt. Bring the mixture to a boil.
02 -
Once boiling, reduce heat to medium-low and add all flour at once. Stir vigorously with a wooden spoon until dough forms a cohesive ball, about 1 minute.
03 -
Remove pan from heat and allow dough to cool for 5 minutes to prevent eggs from cooking when added.
04 -
Incorporate eggs one at a time, ensuring each is fully integrated before adding the next. Mix in the vanilla extract.
05 -
Line a baking sheet with parchment paper and transfer dough to a piping bag fitted with a closed star tip.
06 -
Pipe 18 spiral rounds approximately 4 cm in diameter onto the prepared sheet. Place a chocolate truffle in the center of each, then pipe additional dough in a spiral pattern to completely encase the truffle.
07 -
Immediately transfer the tray to freezer and chill for 1 hour until bombs are completely solid.
08 -
Heat oil in a deep pot to 180°C (350°F).
09 -
Fry churro bombs in batches of 4 until golden brown, approximately 3 minutes. Turn occasionally to ensure even browning.
10 -
Remove fried bombs and place on a cooling rack or paper towel-lined plate. Gently dab to remove excess oil.
11 -
Mix remaining 100 g sugar with cinnamon in a small bowl. Roll warm churro bombs in the mixture until completely coated.
12 -
Serve warm for the most indulgent molten chocolate experience.
# Notes:
01 -
The churro bombs are best enjoyed immediately while the centers are still melted.
02 -
For optimal results, ensure oil maintains a consistent temperature of 180°C throughout frying.