Step aside, ordinary treats – there’s a new star in town, and it comes in the form of delightful Cookie & Cream Churro Balls. Picture this: a fusion of the classic churro’s crispy exterior and the irresistible allure of cookies and cream. We’re diving into the delectable world of these bite-sized wonders that are destined to steal the show at your next gathering or quiet night in.
Churros, with their crispy exterior and soft, doughy interior, have been delighting taste buds for generations. These Spanish and Portuguese treats have made their way around the world, each region adding its own unique twist. In this blog post, we’ll introduce you to a mouthwatering variation that combines the beloved churro with the irresistible flavor of cookies and cream. Get ready to embark on a journey that will have you craving these Cookie and Cream Churro balls from the first bite. So, why settle for the ordinary when you can elevate your sweet tooth experience with these bite-sized wonders? Treat yourself, share the joy, and savor the magic of cookie and cream churro balls.
INGREDIENTS USED IN COOKIE & CREAM CHURRO BALLS
Water is the main liquid component that hydrates the dry ingredients in the churro dough. When the churros are fried, the water content in the dough turns into steam due to the high heat of the oil. The steam helps to puff up the churros, giving them a light and airy texture on the inside while maintaining a crispy exterior.
Butter is a source of fat, and it imparts a rich, buttery flavor to the churro dough. This enhances the overall taste of the churros, making them more enjoyable and indulgent. The fat content in butter contributes to the tender texture of the churros. Butter acts as a binding agent, helping to hold the churro dough together and maintaining its shape when piped. This is especially important during the frying process, as it prevents the churros from falling apart in the hot oil.
Sugar is the primary sweetening agent in churros, providing the delightful sweetness that makes them so enjoyable to eat. It balances the flavors of the dough and complements the cinnamon sugar coating that is often added after frying. During the frying process, the sugar caramelizes, giving the churros their characteristic rich and appetizing color. The sugar in the churro dough also aids in achieving a crispy exterior during frying.
Flour is the primary dry ingredient in churros, and when combined with water, it forms the churro dough. As water is added to the flour, gluten proteins in the flour hydrate and create a sticky, elastic dough. Flour acts as a binding agent in churros, helping to hold all the ingredients together and maintain the dough’s shape and structure during frying. The right amount of flour is essential for achieving the correct consistency of the churro dough. The dough needs to be thick enough to hold its shape when piped, but not too dry, as this could result in stiff churros.
EQUIPMENTS USED FOR MAKING COOKIE & CREAM CHURRO BALLS
You will need a saucepan to bring the batter together. I have used Stahl saucepan to make the churro batter.
An induction or gas stove will obviously be required as well.
For frying, I have used Stahl kadhai (frying pan).
A few other things that are required for making the cookie n cream churros bites are a wooden spoon, piping bag and a pair of scissors.
TIPS TO MAKE COOKIE & CREAM CHURRO BALLS
- To get consistent and evenly sized churro bites, use a piping bag with a star-shaped nozzle. This will give the churros their classic ridged appearance.
- Let the dough cool slightly before piping. Do not pipe when its very hot.
- Fry at the Right Temperature: Use a deep-fry thermometer to ensure the oil reaches and maintains a temperature of around 175-190°C. This will give you crisp and golden churro bites.
- Fry the churros in small batches to avoid overcrowding the fryer, as it can lower the oil temperature and result in uneven cooking.
- Once the churros are done frying, place them on a paper towel-lined plate or wire rack to drain any excess oil.
- Churros are best when served fresh and warm. If you need to make them in advance, you can reheat them in the oven briefly before serving.
OTHER RELATED RECIPES FROM THE BLOG
- 1 cup maida
- ¼th cup cocoa powder
- ½ cup milk
- ½ cup water
- 2 tbsp castor sugar
- 2 tbsp butter
- 1 tsp baking powder
- 1 cup oreo crumbs
- ¼th cup milk
- For the cream dip:
- Cream from 20 Oreos
- ¼th-1/3rd cup condensed milk as per your preference
- Separate the cream from the Oreos and crush the Oreo biscuits into a fine powder
- To a pot add in salted butter, water, milk, sugar, salt & cocoa powder - mix well until combined
- Let the butter melt and bring the mixture up to a boil. Turn off the heat and add in the flour and baking powder
- Mix really well until combined and there are no streaks of flour
- Transfer the mix to a bowl and add in Oreo crumbs along with milk and mix well until combined
- Roll into small balls and set this aside (if you think the batter is too dry and the balls are cracking, add 1-2 tablespoons milk)
- Heat up the oil and fry in batches- fry in hot oil on high heat for 1-2 minutes, then the heat to medium- low and let the churro balls finish cooking for 2-3 minutes (make the sure the oil is hot or else the churro bites won’t hold shape)
- Drain it out on a paper napkin and toss in 1-2 tablespoons castor sugar until properly coated
- Serve hot and enjoy!!
- For the cream mix the Oreo cream and condensed milk until nice and smooth- you can add more or less condensed milk as per your preference
- (pro tip: if you want to make it nice and flowy, microwave for 15-20 seconds)
If you like my easy cookies and cream churro balls recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!