The disc shape would make an excellent cake. Layer with diplomat cream and frost the outside with sweetened mascarpone whippec cream. Youd have to eat it right away but that sounds so good!!!!
I love churros.❣Oh～～The long churros are put in the oil as they are on the paper. Ｉ didn‘t know!! 😅 My eyes became dots. 😲 It is interesting because it can be made into various shapes without losing its shape! 🥰The sound during the last meal is the best. Sounds so delicious. ✨👍
Aya, Ì think I wìll like these as well or better than authentic churros. I LOVE pâté a choux🧡 And YOU have really helped me to make it👌 You are much appreciated.
thank you so much again for another awesome video, I followed your recipe and video to make churros with my daughter for the first time and she said these are the best one ever 🤣🤣🤣 big thanks to you ❤
It looks delicious 😋😋😋 (I tried your recipe for choux à la crème they came out amazing thank you so much I never made them as good as this time all the family loved them they just kept eating one after another )
Once they are made, they'll slowly loose the crispiness outside and softness inside just like other deep-fried goodies within that day. If you need to store them, I recommend freezing the piped dough and deep-fry them right before serving. With a refrigerator, the surface gets dried too much. You can store in a freezer in air-tight container for at least one month or so.
Yummy! Deep fried churros are great, but if we bake them instead, what temperature shall we set to, and for how long should we bake for let say finger-like long churros? Thank you very much! Support you always from the UK🥰
You can mix melted white chocolate and heavy cream. Depending on the consistency you want, you can do 1:1-1:2 (chocolate: cream) and use while they are warm.
I am not a big fan of churros to begin with tbh, but I think the traditional Spanish recipe which is not pate a choux but a cooked flour and water paste with no eggs and no butter is much better. They are crunchier, chewier, and less greasy. Churros made with pate a choux are basically crullers and don’t have the same satisfying crunch. I even had people taste both versions and it was no contest in terms of which they preferred. The only thing is that pate a choux is a lot easier to pipe than the real deal. I hope someday you try an authentic Spanish version!
A must-try homemade churros!🎉 I’m already craving for it…🤤 A perfect snack to bring to your friends and family👐🏻
The disc shape would make an excellent cake. Layer with diplomat cream and frost the outside with sweetened mascarpone whippec cream. Youd have to eat it right away but that sounds so good!!!!
This is the best recipe about churros that I've tried
Wow, thank you!!!
Trying this next! I'd love to see a video about making croissants, too.
You are such a talented. Pastry chef and perfect teacher! 🥹🤗
That crispy sound at the end was very appetizing.
It’s the best part!😁
I love churros.❣Oh～～The long churros are put in the oil as they are on the paper.
Ｉ didn‘t know!! 😅 My eyes became dots. 😲 It is interesting because it can be made into various shapes without losing its shape! 🥰The sound during the last meal is the best. Sounds so delicious. ✨👍
I love the sound of them in oil too😌 So relaxing!!!
Aya, Ì think I wìll like these as well or better than authentic churros. I LOVE pâté a choux🧡
And YOU have really helped me to make it👌 You are much appreciated.
Thank you🥰🧡 Thanks for your support!
thank you so much again for another awesome video, I followed your recipe and video to make churros with my daughter for the first time and she said these are the best one ever 🤣🤣🤣 big thanks to you ❤
I have just subscribed to your channel. You have shown so well how to cook my favorite dishes. Thank you. Perfect results every time.🥰❤️👏
Thank you so much!!😌❤️
Vous êtes le meilleur de tout TH-cam qui a fait cette merveilleuse recette en toute crédibilité je vous souhaite plus de succès
❤❤❤❤
Merci💓 I understood some parts!😁
Thank you for this incredible recipe... Finally!!!!
Awesome😊🙏🏻❤️
Everyday I learn something new from your videos Ty
Aww I’m so glad🥰
It looks delicious 😋😋😋 (I tried your recipe for choux à la crème they came out amazing thank you so much I never made them as good as this time all the family loved them they just kept eating one after another )
I'm SO glad!!! Thank you for trying it already! I'm glad your family loved it too. Applause to you👏💕
Hi Aya, I love your recipes !!! I wonder if these churros can be stored and for how long?
Once they are made, they'll slowly loose the crispiness outside and softness inside just like other deep-fried goodies within that day. If you need to store them, I recommend freezing the piped dough and deep-fry them right before serving. With a refrigerator, the surface gets dried too much. You can store in a freezer in air-tight container for at least one month or so.
Thank you🤗
@@PastryLivingwithAya Thank you 😊
The deep fry process is new and awesome, but then what did you do with that paper? Best to it every 🎉 day. 🙏.
They look so yummy!!!!
Thank you!😊🙌
Yummy! Deep fried churros are great, but if we bake them instead, what temperature shall we set to, and for how long should we bake for let say finger-like long churros?
Thank you very much! Support you always from the UK🥰
I’ve never tried baking them but I usually bake choux for cream puff at 395F! And turn down the temperature toward the end if I need to.
Thank you for your support❤️🙏🏻
Thank you for your reply ❤️
😩 OMG, look so delicious! 🤩
Thank you!
You are welcome@@PastryLivingwithAya Thank you for sharing this amazing recipe with us! 🙏🏾💕🙏🏾
Yummy. Want the big one 🤩
🥰
In Australia we have chocolate to dip the churros into yummy 🤤
Awesome
Could you make a video on chewy caramel
Not sure of the flour your using :( looks delicious
I like these dipped in a not so sweet chocolate. Do you have a recipe for a chocolate dip?
You can mix melted white chocolate and heavy cream. Depending on the consistency you want, you can do 1:1-1:2 (chocolate: cream) and use while they are warm.
By the way, this looks like a big batch. If I have leftovers can I freeze and reheat for later? What’s your temp and time auggestion for reheat?
Hi Aya..
For the 260g eggs, is it with or without shell the measurement?
It’s without a shell!
@@PastryLivingwithAya
Tq for your reply Aya..🙏
Hi! Are the liquid (water and milk) measured is grams or ml?
I listed measurements with grams and oz in the description!
I missed seeing your daughter do the taste test at the end . Hope she will join once in a while 🎃
She was at the very end!😊 I added a short clip this time🙏🏻
I think she will!😊
if I cannot eat all of it at once, how can I keep it is better ?
What size of tip was the large one?
Sorry for the late reply, it was 6B!
I am not a big fan of churros to begin with tbh, but I think the traditional Spanish recipe which is not pate a choux but a cooked flour and water paste with no eggs and no butter is much better. They are crunchier, chewier, and less greasy. Churros made with pate a choux are basically crullers and don’t have the same satisfying crunch. I even had people taste both versions and it was no contest in terms of which they preferred. The only thing is that pate a choux is a lot easier to pipe than the real deal.
I hope someday you try an authentic Spanish version!
I would love to try it!❤️
♥️♥️♥️♥️👆👆👆👍👍👍👍💯💯💯