Vegan heart-shaped churros arranged with fresh flowers for Valentine's Day
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Heart-shaped vegan churros

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 churros
Author Lucy Parissi

Ingredients

For the churros

  • 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

Cinnamon sugar

  • 200 g | 1 cup granulated sugar
  • 1 tbsp ground cinnamon

Instructions

  • 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.

Notes

To make chocolate churros, add 1 tbsp cocoa powder and subtract 1 tbsp flour from the ingredients.