Description
Indulge in the delightful combination of crispy churros, creamy vanilla ice cream, fluffy whipped cream, and crunchy pecans with this irresistible Churro Sundae recipe.
Ingredients
Units
Scale
For Churro Dough:
- 2 cups (475ml) water
- 1/2 cup (120g) butter
- 1/2 tsp (2.5ml) salt
- 3 tbsp (38g) sugar
- 2 cups (240g) flour
- 1/2 tsp (2.5ml) cinnamon
- 1 tsp (5 ml) baking powder
- 2 eggs, beaten
- 1 tsp (5ml) vanilla extract
For Whipped Cream:
- 2 cups (475ml) heavy cream
- 2 tbsp (13g) powdered sugar
- 1 tsp (5ml) vanilla extract
Cinnamon Sugar:
- 1/4 cup (50g) sugar
- 1 tsp (5ml) cinnamon
Garnish:
- Vanilla Ice cream
- 1/4 tsp (1.25ml) cinnamon
- 1/4 cup (40g) pecans
Instructions
- Prepare Churro Dough: Whisk flour, cinnamon, and baking powder. In a separate bowl, whisk eggs and vanilla. Boil water, butter, salt, and sugar. Add flour mixture to the butter mixture, then incorporate the egg mixture. Transfer batter to a pastry bag.
- Form Churros: Pipe batter onto a parchment-lined sheet and freeze for 2 hours.
- Fry Churros: Heat oil, fry churros until golden brown, then coat with cinnamon sugar.
- Assemble Sundae: Place churro disk on a plate, top with ice cream, whipped cream, cinnamon, and pecans.
Notes
- If churros brown quickly but remain raw inside, the oil is too hot. Maintain oil temperature at 375F.
- Freezing the churros before frying ensures they hold their shape and cook evenly.
Nutrition
- Serving Size: 1 Churro Sundae
- Calories: Approximately 450
- Sugar: 22g
- Sodium: 270mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 130mg
