If you can't make it to Disney World for gluten free churros, you can make them at home and they'll be delicious!!! Crunchy on the outside, soft on the inside, they're the perfect sweet snack 😋
5largeeggs, beaten and at room temperatureyou may or may not need all of the eggs
oil for frying
CINNAMON SUGAR MIXTURE:
1cup (200 g)granulated sugar
1tablespoonground cinnamon
CREME ANGLAISE:
1cup (240 ml)half and halfor ½ cup each of heavy whipping cream and whole milk
4largeegg yolks
¼cup (50 g)granulated sugar
1vanilla bean podor 1 tablespoon vanilla extract
pinch of salt
CHILI STRAWBERRY SAUCE:
1cup (320 g)strawberry jam (seedless)
1tsp (more or less to taste)cayenne pepperchili powder may be substituted to taste
1½teaspoonwater
Instructions
In a small saucepan, add milk, water, butter, sugar, and the pinch of salt. Stir over medium-low heat with a wooden spoon until sugar melts completely (don't rush this step). Turn mixture to medium-high until it begins to boil rapidly.
Remove pan from heat and dump flour in, all at once, and stir vigorously with wooden spoon.
Place pan back on stovetop over medium heat and stir continuously until mixture balls up and a film is left on the bottom of the pan, about 1-2 minutes.
Remove pan from heat and dump mixture into a large mixing bowl. Begin mixing on low speed just to allow some of the heat to dissipate for a few minutes. (This can also be done by hand with a wooden spoon and a lot of elbow grease).
Add eggs, a little at a time, beating after each addition. It will look curdled at first, like it's not going to come together, but keep mixing. It should be shiny and smooth at the end, but should slowly fall off the beater when lifted.
At this point, you can fill a pastry bag fitted with an open star tip, or you can cover the paste with plastic wrap directly touching the surface and place either in the refrigerator for 1-2 hours. This will allow the paste to settle, remove any air bubbles, and be easier to pipe.
Begin heating oil in deep fryer, large Dutch oven, or cast iron skillet (for shallow frying) to 375° F. In shallow bowl, mix together cinnamon and sugar and set aside.
Holding the pastry bag in one hand and a pair of kitchen scissors or a knife in another, pipe a strip about 6 inches long in the oil and cut it off with the scissors. Fry 5-6 at a time. When you do this, the temperature should drop to 350° F (which is ideal). If it does not, reduce the heat to bring the temp down. Fry for about 3-4 minutes per side.
Remove churros from oil and drain briefly on paper towels before dredging in cinnamon sugar. Serve immediately.
FOR THE CREME ANGLAISE:
Split open a vanilla bean pod and remove the seeds by scraping the dull side of a small knife along the inside. In a medium saucepan over medium heat, bring the half and half and vanilla bean seeds (along with the scraped out pod) to a simmer. Meanwhile, in a large bowl whisk the egg yolks, sugar, and salt until lighter in color and thick.
While continuing to whisk, slowly pour about ¼ cup of the hot half and half into the egg mixture to temper the eggs. Don't worry about the vanilla bean pod. It can be left in the mixture until the very end. Continue adding about ¼ cup of the hot half and half at a time, whisking continuously, until all the half and half has been combined with the egg mixture.
Pour the mixture back into the saucepan, taking care to scrape the bottom of the bowl to get all the vanilla seeds. Over medium-low heat, whisk the mixture constantly until the mixture thickens. This will take anywhere from 3-5 minutes.
Remove from the heat and pour through a sieve into a clean small bowl to catch any overcooked egg bits and the vanilla bean pod (don't throw away the used pod--rinse it and allow it to dry and store in a container with some sugar to make vanilla sugar). Cover with plastic wrap directly on the surface of the sauce. Chill the sauce for at least one hour or up to overnight. Serve chilled with the churros.
FOR THE CHILI STRAWBERRY SAUCE:
Combine the strawberry jam with the cayenne pepper and water in a small microwave-safe bowl. Microwave for one minute. Stir. Allow to cool before serving with the churros.