These gorgeous vegan heart-shaped churros are sure to melt hearts! Perfect for Valentine’s Day or whenever you want a special treat. Recipe in collaboration with Thermapen.
Churros are such an amazing treat, especially when served still warm, covering your fingers with cinnamon sugar. I am fairly addicted to them and have tested so many versions recently.
Ordinarily churros batter is made with butter and eggs, but I was determined to create vegan churros. My first effort was too thick to pipe and sadly ended up in the bin.
I needed something to replace the eggs and bring the batter to the right consistency. Enter aquafaba, a.k.a chickpea brine. That stuff is really magical, able to create meringue, macarons and the fluffiest chocolate mousse. Here I have used it in place of the eggs and it worked an absolute treat.
I must admit I am a bit scared of piping the churros batter directly into the hot oil, so I prefer to pipe it on greased baking paper first. This way you can control the size and shape of your churros. The paper is then cut to contain individual churros and it simply peels off when the churros are lowered into the oil.
The only real trick to successful churros is keeping the oil temperature consistent. If it is too low the churros won’t crisp up and will be doughy. If it is too hot, the churros will colour very quickly but remain pretty raw inside.
Whenever I make churros, or fry anything, I rely on my Thermapen to check the temperature reaches 190°C (374°F), and then to make sure it remains within 180-190°C (350-374°C). You will need to keep an eye on it and adjust the heat so that stays consistent.
Once the oil reaches the optimum temperature the frying time is only 6 minutes per churro (depending on size). Toss your heart-shaped churros in cinnamon sugar and serve with coffee or hot chocolate.
- 250 ml | 1 cup water
- 3 tbsp sugar
- ½ tsp salt
- 1 tsp vanilla paste or extract
- 30 ml | 1/4 cup vegetable oil
- 130 g | 1 cup plain all purpose flour, sifted
- 120 ml | 1/2 cup aquafaba
- 2.3 lt | 2 quarts sunflower oil
- 200 g | 1 cup granulated sugar
- 1 tbsp ground cinnamon
- Add the water, sugar, salt, vanilla and oil in a large casserole or pot.
- Stir to combine and bring to the boil.
- Add the flour all at once and vigorously stir to combine.
- Cook over low heat, stirring constantly, until the batter forms a ball.
- Transfer the batter to a stand mixer fitted with the paddle attachment. Beat on low speed to release some steam.
- Gradually add the aquafaba, continuing to mix on low speed, until the dough is shiny and smooth.
- Fit a large piping bag with a star tip. Spray a large piece of greaseproof paper with cake release (or cooking spray).
- Transfer the batter to the piping bag and pipe 4 large hearts. Cut the paper so that each heart sits on a paper square.
- Mix the sugar and cinnamon together on a plate.
- Put the oil into a large pot and heat until it reaches 190°C (374°F) on your Thermapen.
- Once the oil reaches the right temperature, carefully lower one heart on its paper into the hot oil using tongs. The paper will peel off - discard it.
- Cook for 3 minutes per side, keeping an eye on the oil with the Thermapen. Drain on kitchen paper. Repeat with the other churros.
- Toss the churros in the cinnamon sugar once they have cooled down slightly.
- Serve immediately with coffee or hot chocolate.
To make chocolate churros, add 1 tbsp cocoa powder and subtract 1 tbsp flour from the ingredients.
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