Baked Churro Bites - Easy No-Fry Churros - Food Wishes
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- Опубліковано 9 бер 2023
- These baked churro bites are virtually identical to the classic deep-fried ones, but they’re much easier and less messy to make. Whether you dip these in hot chocolate or not, I hope you try them soon. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/baked-chur...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Baked Churro Bites, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
Honestly I think chef John is the greatest chef on UA-cam. No ego, Short, concise easy to understand videos, recipes are nothing too complicated with great results every time.
Amen
I couldn't agree more. ;)
Chef John isn’t that short, cut the guy some slack
He is after all the Marco Pierre White of adding the cayenne right
Chef John has been doing this UA-cam thing maybe since the platform started somewhat a decade ago.. it Is really the OG of UA-cam cooking. And the World Is better for it.
"The next person to complain about a jagged edge on a homemade churro, will be the first."
Classic Chef John.
Chef John when you say 'don't worry, it will work out...' I absolutely believe you 💞
"But eventually if we keep at it they will so do not under any circumstances get discouraged" I need that calming reassuring voice with that saying in my life as a constant reminder
Have a fantastic friday everyone!
Thank youuuu
I love you Chef John. Your humor never fails to cheer me up.
LOVE CHEF JOHN!! I'm just a home cook.. but my friends think I'm some kinda chef thanks to this channel!! I've made maybe 15 of his recipes so far, and every one is a hit. Whenever i feel down or depressed.. I watch a few videos here.. and suddenly I get excited about something.. I wanna DO something.. I wanna MAKE that! Chef John.. the food you teach us to make is fantastic.. but the WAY you do it... is food for the soul... Thank you.
I've been following chef john for almost 8 years Ive followed some of his recipes to the letter (the salmon+sandefjordsmor sauce is my all-time favourite!) and hes never disappointed me, not once! I'm not a regular cook at home but when I do the family enjoys every bite of it because I made it your way. Thank you chef! Love and respect from saudi arabia
This is why I love the internet! It brings people together across cultures and oceans.
@@lils9685 that's right that what I love about it too. Greetings from Argentina 🇦🇷
Agreed !! Every time it's great!
You're the first chef I ever saw that made the food and the method the star, instead of yourself. It was what taught me how to cook. And now, you almost have 1 BILLION channel views. Nice work, Chef John.
So we all agree that chef John is loved by all of us and how many times do we enjoy listening to his unique voice while cooking. I feel Chef John needs his own prime time show.
Thank you!!!!!!
Your biggest fan
This is it, with no bullshit commercials every 30 seconds. Be careful what you wish for, because a 'prime time show' would be dumbed down to unwatchable levels by any producer in the business. They'd probably turn it into a goddam competition and bounce people off the island.
And if he's busy doing some show for drooling idiots, he's not going to make these videos. You can't have both anymore... stupid people are where the views/clicks are and they don't like good content because they're stupid. They like fire, boobs, drama, and kicking people off of islands.
@hxhdfj ifzir st c HAHAHAHAHA!!!!!!!!!!! You made my weekend all good points and it's probably why I love UA-cam and despise television
Thank you chef John, delicious recipe. I'm eager to learn the Spanish hot chocolate one!
I like these because when I'm baked I don't want to risk deep frying anything.
Except the old brainy brainy.
@@hxhdfjifzirstc894 A very, VERY underrated comment 🤣🤣👏🏻
When ever I need a recipe…I search him out. I love his methods and they always turn out💖
Yummy!
Beautiful eggs!
Wonderful technique and instruction…. As always
Made these today -- absolutely amazing! Thank you!
They look so good. Gotta love them.
This looks absolutely scrumptious 😋!!! Must give it a try. Thank you❤
chef john you are a blessing
I’m curious if I could get away with the air fry button instead of baking and compare and contrast the two.
I haven’t made churros in over a year out of laziness of cleaning the oil
You're a great man Chef John. Hope for more videos from you.
@@ChefJohn1 Send money chef I'm dirt poor lol. Try to steal from someone else...
I have to try this ❤ they look just like the fried. Thx Chef John😊
After seeing this video, I had to make them. They were delicious. Thank you Chef John!! 😊
I’m definitely gonna try these!!!! Thank you for the recipe
i would highly recommend chiles en nogada as a topic for the videos, they're not terribly challenging, but taste very good, and have interesting ingredients. theres also a number of moles and salsas of mexico down into south america that i would highly recomend checking out incorporating many native species worth a bit of time in the spotlight
Regardless of anything else, you have to love a recipe that has, mixing and mashing, smearing and smashing, as well as, the old Shaka Shaka.
And introduces a freakishly small LONG HANDLE wooden spoon !!!
@@lindainparis7349 Yes! And, freakishly small spatula !
These look so good! I bet they'd taste great with a cinnamon roll-type dip too. Yum ♥️
Many options to dip... I was thinking some sort of cream custard or eggnog flavored dip. Vanilla pudding... or a can of whipped cream. Mocha chocolate coffee frosting?
This is terrific!!! Thanks!
That's wonderful, I am always happy to see alternatives to deep frying
Deep frying at home is something to be avoided at all costs.
@@neuvocastezero1838 I would do it if I had a pro temperature controlled deep fryer and enough money to use avocado oil and throw it away after one use.....
@@lindainparis7349 Anyone who had that enough money for a pro fryer could surely afford simple filtration and cold storage for the used oil. It's just a lot of hassle, and usually not as healthy as baking.
@@neuvocastezero1838 I was taught never to fiercely reheat oil or fat and old habits die hard…although I’m quite happy to eat the same outside my house !!!
Mine, mine, all mine! Thank you, chef John!
Thank you Chef John 👍
Big love!!! Making these tomorrow
Chef John, I enjoy learning with your videos.
One of your best videos yet!! ❤
Chef John, you are like a big hug 😊
thank you chef John!!!!!
Always amazing
Gonna make this for my little one who is a churro fanatic. Thanks Chef John 😊
Hell yea
Brilliant. I really appreciate you accompanied them with the hot chocolate they make in Spain. :)
Omg i need to try this immediately!!!!!
Looks great!
love this! i might actually make these--i'd never make the fried ones! ann reardon of how to cook that made her own piping bags complete with fancy tips, like star tips, by reinforcing the corner of the bag she wanted to cut with scotch tape and then cutting in the fancy shapes. :)
That probably works for frosting, but choux pastry (the dough here) can be veeeerry stiff, so I would be surprised if tape was stiff enough to make lines in it. But if you try it and it works, please let us know!
I cannot wait for the freaking Spanish cocoa video you have no idea how long I’ve wanted to try it you have no idea
Those look amazing and I'll give them a try for sure☺️ however, they are not Spanish churros, maybe closer to the way they do them in Latin America or some french pastry recipes. Anyway, always a pleasure to check any of your recipes, this channel is an absolute blessing, much love from Spain 😍
I might try these with gluten free flour for my sensitive little tum tum.
Excited!!!!
When I fall into funk he always lifts me out 😂 I agree best chef on UA-cam. Thanks for sharing you with us❤
Foodwishes. Home of the reasonable compromise.
When you added cayenne pepper to the chocolate it blew my mind!!!!
Thanks chef john great dessert for tgif.
My dad used to say that he stood there and watched the water simmer because he shot microwave beams from his eyes to heat the water faster.
Man these look good!
That's is exactly how i like my hot chocolate. Nice and thick.
Though i'm not that sure about those churros. Haven't ever tried the mexican style churros, with eggs and butter. Traditional churro dough in spain is made with just water flour and salt. The result is a crispy outside and a slightly tender inside, with all the flavour from the extra virgin olive oil they are fired in.
I've been following countless amounts of food shows on youtube for years, a lot of them are created in the US and very often use vegetable oil spray which I'm very envious of since I live in Sweden and just can't find them anywhere in stores here, it's like the entire concept is completely unknown or looked down upon in some way here, lol. It's so convenient! I don't understand how it's not widely available here.
Buy a spray bottle and put some oil in? Must be able to get on amazon.
@@kwkw5711 I've tried that :P it doesn't come out in a wide spray pattern like the cans, you need pressure for that! Doing that just squirts small single streams of oil which is pointless :d
You might find it on a professional restaurant site or shop. I agree with you, an air pumped bottle is useless, sends out a stream then clogs...
You forgot that you have to stare at your water VERY INTENTLY. Stare into it like it owes you money, STARE.
The moment you sneeze or blink, it will start to simmer 🤣
Making pate' choux is a fundamental skill that is endlessly rewarding!
Ahh...the classic choix pastry! So simple to make, yet so versatile!
* choux 😉
@@swisski You're right! It'd been years since I'd spelled it, but I knew what it was called! Haha! 😁
1:05 You are so funny! I understand why we need to wait, but I still laughed at this 😂
I'm jealous of your stove. That is slick.
This might just be me, but I like to add a shake of cayenne in with the cinnamon sugar
Eh, I like to add a shake of cinnamon sugar to my cayenne.
You bring so much joy into the world ❤
Chef John is that uncle we all wish we had.
Wao great 👌
Please post a video of you making a Chantilly berry cake.🍰💕
A perfect San Francisco rainy evening treat while watching film noir
Here in Chile, we don't do granulated sugar and cinammon, we do powdered sugar. You should try it!
Good idea, but I enjoy the crispy texture of granulated sugar. It's amazing, and contrasts the churro.
BTW always use a silpat printed side up and clean by soaking overnight in water and dishwasher tab.
im gonna try a gluten free version, I'll let you know how they turn out... looks delicious!
😋
I was thinking exactly the same thing! Can you update this post once you're done, with the type(s) of flour you use and everything? 😊
These look very Yummy! Do you think they would work with almond flour?
Yes I think a convection oven/air fryer would make them crispier, though you’d probably have to adjust the temperature a little lower
I don't have an open star tip like Chef John's, so I dampened my hands, made ropes, cut them to length. Fun like playdough LOL. I think they will taste fine. Choux pastry is lovely no matter what!
I ate churros last nite!!
I'm no expert, but I think milk would make them soggy,. Is there a reason why ould you want milk instead of melted butter?
Can’t believe you squeezed in the Cayenne!! 😂
Genius
Serve with a few shakes of cayenne.
I have tasted and liked churros a little, but I never knew you could dunk them in hot chocolate, making this recipe much more likely to happen in my kitchen!
in Spain that's how they are served :)
Carnation, Swiss Miss, or even the excellent Trader Joe's "European Sipping Chocolate" ain't gonna cut it, though. The hot chocolate shown is so thick it's barely drinkable, but you *can* drink it (in sips, and with a spoon handy to deal with the last bits that refuse to leave the glass) and just by itself it's heavenly. There's a tiny little chocolaterie in Heidelberg, Germany, on St. Anna Gasse, just off the Hauptstrasse that used to (maybe still does, it's been a while) serve that kind of hot chocolate. Forget the ruined, pink castle, St. Anna Nr.1 is the real reason to visit 😋
OK, one of them 😉
Also, to add to that. Spanish churros are less rich than theese, since they don't have butter nor eggs, after you finish mixing the hot water and the flour ( a bit of salt added to the water) they go straight to the hot oil.
Wait,what?….(Baked),i was hoping you were going to make Cajeta for the dip,Definitely will be making this recipe
So, a butter based pastry that's normally deep fried, is now gonna taste even more like butter? You sir, are a genius!
Your piping bag and mine both had at least 1/3 of the choux pastry after filling the one sheet. What to do with the rest? Second batch? Thanks. Obviously I'm trying them now!
Would using the convection setting help crisp these?
You are the John Turturro of your churro.
I've made these and they are really good. My only question is how to keep them crispy overnight so I can save some for the next day or make them ahead for a party. I've tried leaving them out uncovered overnight, putting them in a plastic container with paper towel (some with the sugar & some without), putting in a plastic bag, putting in a paper bag. Any suggestions?
You should try dunking them into dulce de leche!
Secret ingredient is salt? Salt? Where's the cayenne pepper?
Okay, you ALMOST redeemed yourself,Chef John, with the hot chocolate.
Woowwww❤❤❤❤❤
Looks like a great candidate for the air fryer
Make them a bit bigger and fill them with cream and you've got yourself a few eclairs or windbags, which is arguably the one kind of pastry that's better than churros :D
Will be interested to see whether his hot chocolate recipe can be thickened up for this purpose...
Is it possible to switch butter for something non-dairy, liko coco cream/butter?
love love spanish hot chocolate.
Similar to eclair choux pastry!
I'm curious tho, can you deep fry this dough? Or is that a different recipe?
Do you have a cookbook?
I would like to see how these do in an air fryer
Those look good. Hold the chocolate sauce!
The best part about driving north across the border from Tijuana was the Churros, fresh and warm.
I dont know how exactly but i havent seen a video of yours in a couple of years and damn i missed it
Have you got a cold, mate? Might I suggest a dash of cayenne just to heat you up if that's the case ;3
...and an awyisssss for baked churros!
can you make Turkish Tulumba????
Might add a cream filling. Or chocolate.
This is the "rich" version of churro dough (basically pate-a-choux like in eclairs). Classic Spanish churros use a "poorer" version, as their dough only contains boiling water, flour and salt. I. e. no butter and no eggs. Ideally it should puff up just like the choux version, but I think it's harder to achieve. It's also stiffer and requires a churrera (a handheld churro press device) to pipe out. I tried it once, and failed miserably :)