After Spicy Mexican Rice its time to have some sweet,so here is the recipe of Churros with Pineapple Cream;


2 cups all-purpose flour

1/4 cup vegetable oil

2 cups water

2 tbsp. sugar

1 tsp. salt

1 tsp. Vanilla powder

2 tbsp. Vanilla flavor Icing sugar for rolling

Oil for frying

 For Pineapple Cream:

4 slices Pineapple, tinned

100 ml. cream, whipped

4 tbsp. Icing Sugar

1tsp. Pineapple essence


1. Combine oil, water, sugar and salt in a heavy bottomed pot on the stove.

2. Bring to a boil, stirring occasionally and Vanilla powder. Remove from heat.

3. Add flour and stir vigorously with a metal spoon until mixture forms a thick, smooth textured ball. Then let the mixture cool in the pan until warm, not cool completely.

4. Using a piping bag with a medium-sized star tip, pipe logs three to four inches long onto a sheet pan. Chill for 20 minutes.

5. Heat oil for frying and fry Churros until golden brown.

6. Remove with a slotted spoon to drain on paper towels.

7. When cool, roll in vanilla sugar and serve with Pineapple cream.

For Pineapple cream:

Whip cream with sugar till it holds peaks add roughly pureed pineapple and essence. Chill and serve with Churros




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