January 29, 2016


Churros are a choux based delight, so if you are familiar with eclairs then this will be a walk in the park for you. I’ve been to Spain, once, for less than a day (call it an impromptu trip), but I was not about to leave Seville without indulging in these beauties. There is definitely an art to making them, one that I am still mastering.


When trying out any new recipe for the first time, you have to allow some room for error. For example, if the batter seems to runny and you think a little bit more flour would help to make the consistency that much more manageable, you are probably right. They (chefs, foodies etc) say that desserts and baking are a very precise art unlike cuisine, and I do agree. But if you are an avid baker then even you would be able to tweak the recipe as you go along. And if you don’t succeed, try, try again (compliments of Aaliyah).

 So I made these beauties, with quite a large star nozzle and hindsight, it should’ve been a smaller nozzle. So bearing this in mind, I continued on to make mini churros. Everyone I know at the moment is on a diet or eating so healthy, that “deep-fried pastry” doesn’t really make the cut anymore, so I thought that maybe a mini version of an otherwise elongated donut would be okay for them to try (and not feel too guilty about- let’s hope it works). I hope you try them and love them!

Au Revoir,

Zorah xo




  • 4.5 tbsps unsalted butter

  • 1 cup water

  • 2 tbsps granulated sugar

  • 1 pinch coarse salt

  • 1 cup flour (3 cups depending)

  • 3 large eggs (beaten)

  • sunflower oil (for frying)

  • Add vanilla extract if you want, for more flavour. 


  • Add the butter, water and granulate sugar to a heavy based pan. Bring to a boil, while stirring regularly.

  • Put this into a mixer and add the flour slowly.

  • Then whisk the eggs and add them gradually.

  • The mix may seem too runny at this point (I found that) so if this is the case, add another cup or two of flour, the mixture should be fairly stiff and not too runny.



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