BAKED CHURRO BOWLS

Directions

For Churros: 

- In a medium saucepan, heat water over medium heat. Add brown sugar, granulated sugar, butter and a pinch of salt. Bring to a boil, stirring until butter is completely melted. 

- Remove saucepan from heat and add all flour at once. Mix vigorously with a wooden spoon until a dough forms, then return pan to low heat. Continue stirring constantly until dough pulls away cleanly from sides of pan. 

- Remove pan from heat and stir in a splash of Vainilla Molina. Let the dough cool for a minute, then add eggs one at a time, mixing thoroughly after each addition until dough is smooth and glossy. Transfer warm dough into a piping bag fitted with a star/ridged tip. 

- Turn a muffin/cupcake tin upside down and thoroughly grease outside surfaces of cups. Pipe churro dough in a continuous spiral around each inverted cup, starting from top and working your way down. Make sure there are no large gaps between lines of dough (press gently with your fingers if needed to seal them). Flatten top slightly so finished baskets will sit flat. 

- Tip: You can place a filled tin in the freezer for 10–15 minutes to help churro bowls hold their shape. 

- Preheat your oven to 400 °F. Bake churro bowls for 30 minutes or until golden brown and crispy. 

Coat and Serve: 

- Remove from oven and immediately roll or brush warm churro baskets in cinnamon-sugar mixture. 

- Fill each baked churro basket with a scoop of vanilla ice cream and drizzle generously with chocolate syrup. Serve immediately!