Heart-shaped vegan churros
For the churros
| 1 cup water
vanilla paste or extract
| 1/4 cup vegetable oil
| 1 cup plain
all purpose flour, sifted
| 1/2 cup aquafaba
lt | 2 quarts sunflower oil
| 1 cup granulated sugar
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.