User Manual

Desserts and sweet dishes 83
CHOUX PASTRY:
500 ml water
70 ml vegetable oil
1 tsp salt
425 g flour
1 l oil for deep frying
IN ADDITION:
1 vanilla pod
Sugar
Per serving
235 kcal, 24 g carbs, 14 g fat,
3 g protein
PREPARATION
1. Place water, oil and salt in a pan and bring to the boil
for approx. 3 minutes at setting 9.
2. Remove the pan from the hob. Pour in the sieved flour
all at once and stir in with a wooden spoon until the
mixture detaches from the pan in a ball.
Leave to rest for 10 minutes.
3. Then put the dough in a piping bag with a star-shaped
nozzle Ø 1.5 cm.
4. Heat the oil at setting 9 for approx. 6 minutes.
When the oil is hot enough, squeeze out four churros
approx. 14 cm long into the hot oil. Then deep-fry until
golden. Deep-fry the rest of the churros the same way.
Leave to drain on kitchen towel.
5. Slice the vanilla pod open lengthways and scrape out
the vanilla pulp. Then mix with the sugar and sprinkle
over the churros.
Tip:
You can check the temperature of the oil with a wooden
spoon. The right temperature has been reached when
you dip the wooden spoon into the oil and little bubbles
rise up.