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Before starting this Vanilla-Filled Churros recipe, organise all the necessary ingredients for the churro dough.
For the churro dough: Pour the water in a saucepan.
Add the salt. Make sure you add 5 grams (a pinch won't be enough).
Bring the water to a boil.
In the meantime, place the flour in the stand mixer recipient. Use the flat beater.
When the water starts boiling...
... pour over the flour while mixing at low speed.
Add the orange blossom water...
... and mix until homogeneous, without lumps.
Stop the beater when homogeneous.
Fill the churros press with the dough. Fit the machine with the plastic attachment for stuffed churros.
Place the top part back on...
... and screw tight.
Arrange paper towels at the bottom of a food tray.
Heat the oil at 190°C in a deep fryer. Start pushing the dough with the press...
... and cut the churros to the desired length with a knife. For stuffed churros, I recommend making them quite short. The central hole in long churros will tend to re-seal itself easily while frying.
Fry until gold...
... then flip with a skimmer and continue frying until golden on all sides, then transfer over the paper towel.
Repeat the operation with the rest of the batter.
Fry the churros until golden, then transfer over the paper towel.
When the churros are cooked, use the probe of a thermometer to recreate the central holes.
The churros are ready.
For the vanilla crème: Organise all the necessary ingredients.
In a saucepan, bring the milk to a boil.
Add the vanilla powder.
Place the egg yolks in a mixing bowl...
... and add half of the castor sugar.
Add the rest of the sugar to the milk in the pan.
Blanch the egg yolks and the sugar...
... using a whisk...
... until you get a consistency as shown in the photo.
Add the crème pâtissière powder...
... and combine again until completely incorporated.
The texture should be a compact mass.
Add the other half of the milk and combine well...
... until smooth and homogeneous.
Transfer the preparation into the saucepan with the simmering milk, pouring it into a thin stream.
The cream should thicken instantly. Cook for a further 1 or 2 minutes...
... until the cream becomes slightly more liquid.
The cream is ready at this stage.
Pour the cream into a food tray...
... then cover the surface with cling film and refrigerate.
Once the cream has cooled down, transfer into a mixing bowl...
... and combine vigorously with a whisk until smooth.
The result should be as shown in the photo.
Transfer the vanilla cream into a piping bag fitted with a filling nozzle...
... and fill each churro from both ends.
Repeat the operation for all churros/
Sprinkle the stuffed churros with Codineige decorating sugar.
Set aside at room temperature until ready to serve. Enjoy!
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