Sometimes I write ideas down in my little striped notebook and they get lost for a long time. Amidst the pages of chocolatey, buttery scribblings that materialize into recipes, there are a few ideas that simply get lost in the shuffle. Lost and forgotten, until I flip back through and realize my missed opportunity.
Churros was one of those ideas that was forgotten, then remembered, then forgotten again, and then finally put on my summer bucket list in hopes that the threat of an unfinished list would be the motivation I needed.
As it happened, it was, and I made the churros. I ate them in excess and then walked away somewhat unimpressed. I mean, they were good, very good, but they were just...churros. Cinnamony and crisp, but nothing spectacular. I knew something needed to happen, and by something I mean caramel sauce and bananas. Oh yes...
So I made tiny churros, which are surprisingly simple, by the way, and I covered them in sliced bananas and a rich, cinnamon caramel.
Introducing Churro Bites!!
The great thing (actually, the thing that is going to make you hate/fall in love with me) about these is that they are incredibly snackable. You can just keep popping them into your mouth each time you walk through the kitchen. You can and you will.
It's okay, in a couple weeks we will be able to hide our churro bingeing shame underneath big, comfy sweaters.
Another great thing about these churro bites is that you probably have all the ingredients in your pantry any day of the week (another thing that might make you hate me). Churros are made from a pâté a choux, which is just a cooked mixture of butter, water, flour, salt, eggs, and sugar.
The hardest part about this recipe is probably cleaning your stove after you are done frying. Oil can be so rude. Trust me though, these are worth the mess.
Just look at that. You’re welcome/I’m sorry.
Churro Bites with Fresh Bananas & Cinnamon Caramel
makes about 24 churro bites
for the cinnamon caramel sauce
- 3/4 cup granulated sugar
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
In a small saucepan combine sugar, butter and water. Place over medium heat and stir until the butter melts and the sugar begins to dissolve.
Once the sugar has dissolved increase heat to medium high and boil for 5-7 minutes or until deep golden in color. Swirl the pan occasionally but DO NOT stir or scape down the sides. Once the color is correct remove from heat and add cream, vanilla, and nutmeg. Work carefully as the caramel will splatter. Return the pan to the burner and stir until the caramel is smooth and homogenous.
for the pate choux
- 8 ounces water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 4 ounces unsalted butter
- 4 ounces all-purpose flour
- 4 large eggs, room temperature
In a small bowl whisk eggs; set aside.
In a medium saucepan, combine water, granulated sugar, salt, and butter. Bring to a simmer over medium heat. When the butter has fully melted and the water is simmering, slowly add in flour, whisking constantly to form a thick paste. Cook for 1-2 minutes, stirring often. Remove from heat and allow to cool slightly; about 3-5 minutes.
Add eggs to the flour mixture, one at a time, whisking vigorously to loosen the paste and work the eggs in thoroughly. When the mixture is smooth, transfer to a piping bag fitted with a wide star-tip.
Form the churro bites by piping the pate choux out unto a piece of foil or parchment paper. Pipe the dough in a circle until you have a 2 1/2 inch round.
frying and assembly
- 1 quart vegetable oil
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 banana, sliced
Fill a high-sided frying pan or dutch oven with oil, it should reach about 3 inches up the side of the pan. Place over medium high heat and fit with a frying thermometer. Bring oil to 350 degrees.
Combine sugar and cinnamon in a small bowl and set aside.
Make a draining station by lining a baking sheet with paper towels and placing a cooling rack on top.
When the oil has reached 350 degrees, begin to gently drop the piped churros into the oil (you may need a spatula to remove the churros from the foil), frying 4-5 at a time. Fry the churros for about 2-3 minutes on each side - until deep golden. Be careful not to overcook the churros, they can burn quickly.
Allow the churros to cool slightly on the cooling rack before tossing in the cinnamon sugar.
Before serving, top each churro with a slice of banana and drizzle with caramel sauce. The churros are best served warmed but they are also delicious at room temperature. Just wait to add the bananas and caramel sauce until you are ready to serve.