One of my most favorite Spanish desserts is the CHURRO! Yes, it is so crispy on the outside filled with this soft dough on the inside. Then rolled in cinnamon and sugar and it is delightful! I decided to make my own mini churros years ago, and they became a huge hit! You can pair churros with caramel or chocolate sauce.
Recently I noticed a huge trend that hit the food scene was this Slovak pastry trdelník which is a doughnut ice cream cone. These famous cones are well-known in Prague and later the internet was going crazy over this food craze! I decided to take the churro dough to the next step and make an ice cream cone similar to the method of the Slovak pastry “trdelník“. I hope you enjoy this twist of the churro and ice cream cone.
Traditional Churro Recipe
Warning: This recipe is super addicting!
- 1 cup of water
- 1/4 cup of unsalted butter cut into cubes
- 1 teaspoon of pink Himalayan fine salt
- 1.5 tablespoons of granulated sugar
- 1 cup of all-purpose flour
- 1 large egg
- 1 teaspoon of vanilla extract
- Vegetable oil -to fry
- Coating: 1 cup of granulated sugar + 4 tablespoons of Saigon cinnamon
- In a medium pot, add the water, butter, and salt and mix to combine over medium heat.
- Add the flour to the mixture and mix until it forms a dough and remove from heat.
- Place the dough inside mixer with the whisk attachment and place it on a low setting to cool down the dough. Once dough cools, add the egg and vanilla.
- Mix until dough is smooth. Transfer mixture to a piping bag. I don’t use a tip in the pastry bag because its easy to just cut off the tip about 1.2-inch thickness and pipe. It is up to you if you want to use a tip and if you do I recommend Adeco 809.
- Preheat the vegetable oil inside a large pan over medium-high heat. The trick to a good churro is to make sure the oil is hot enough to cook the churro thoroughly. So make sure the oil temperature is around 375 degrees.
- Once the oil is hot enough, pipe 6-inch ropes of the churro dough in the hot oil. Use kitchen scissors to cut the end of the churro off. Be very careful when you do this as the oil can splash in your face if you are not cautious. ( I like to do a small dough test first to see how quickly the churro cooks.)
- Fry the churros about for 2-3 minutes until each side is golden brown and cooked inside too.
- Remove from oil and place on a lined paper towel. Drain the oil and then roll into the cinnamon-sugar mixture.
Now if that isn’t enough for you how about we take it up a notch and make churro ice cream cones?!
Churro Style Ice Cream Cones Recipe
A new take on ice cream cones that your kids will definitely want to try!
- Churro cone batter-
- 1/2 cup of butter
- 1 cup + 3 tablespoons of water
- 3 tablespoons of granulated sugar
- 2 teaspoons of vanilla extract
- 1 pinch of salt
- 2 teaspoons of Saigon cinnamon powder
- 1 1/4 cup of all-purpose flour
- 2 eggs at room temperature
Cinnamon sugar topping:
- 1/2 cup of sugar + 1 teaspoon of cinnamon powder
- Materials needed:
- Aluminum foil + Parchment paper
- Pastry brush + egg wash
- Chocolate dipping sauce
- Prepare the ice cream cones. Take a sheet of parchment paper and tightly roll into a cone, making sure the end is secure. You can staple the parchment so it stays in the cone shape. Place aluminum foil around the parchment cone making sure to keep the cone shape. This will make the ice cream cone mold steady. “See pictures”
- Melt the butter in a medium pan and add in water, vanilla, sugar, cinnamon, and salt. Once the mixture is combined, add the flour. Mix together until it forms a dough. Remove from heat and let cool for a few minutes.
- Add the dough to a mixture and beat in eggs 1 at a time. Beat until the mixture is smooth, then transfer the dough to a piping bag.
- Dust a large work surface with flour and then pipe the dough into long strips. Approximately 14-17 inch ropes. Once you created your ropes then you can wrap each rope around the cones starting from the bottom to the top. “See the video”
- Brush with egg mixture and then roll into the cinnamon and sugar.
- Bake cones in the middle rack for about 15-20 minutes. Once they are golden brown then remove from oven and cool.
- Drizzle chocolate syrup inside the cone and then add your favorite ice cream scoops.
Obviously, this is the first time I made these cones so they are not 100 % perfect but I plan to make them better once I try out the recipe again. 🙂
Just a quick video to show you how we rolled the dough around the cone. Sorry for the bad quality but this was a last-minute video.