Molten Churro Bombs



for 18 bombs

1 cup water(240 mL)

4 tablespoons unsalted butter, 1/2 stick

½ cup sugar(100 g), plus 2 tablespoons, divided

½ teaspoon salt

1 cup all-purpose flour(125 g)

3 large eggs

1 teaspoon vanilla extract

18 milk chocolate truffles

oil, for frying


½ cup sugar(100 g)

2 tablespoons cinnamon


1 piping bag, with a small closed star tip


In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.

As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.

Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.

Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.

Line a baking sheet with parchment paper.

Transfer the dough to a piping bag fitted with a closed star tip.

Pipe 18 1½-inch (3 cm) spiral rounds onto the baking sheet. Top each with a milk chocolate truffle. Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate. Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.

Heat the oil in a deep pot until it reaches 350˚F (180˚C).

Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.

Combine the remaining ½ cup sugar (100 G) and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.


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