Churros
About the only thing that all Churros have in common is the fact that the finished fried product has a lot of grooves around the exterior of the fried confection and the fact that there is usually some kind of sweet topping or dusting. There is no standard of identity for a Churro.
Now comes the "filled" Churro, which is created by extruding the Churro dough with a hollow center. This "looks like a Churro" confection is then deep-fried. The internal hole is retained during the fry process and once it is cooled slightly, a flavorful filling is squirted down into the hole to fill the cavity, much the same as you would put a cream filling into a Chocolate Eclair or a Cream Puff. Frequently, a Caramel or Jelly or Chocolate filling is squeezed into the opening in the hollow Churro by the use of a soft plastic squeeze bottle such as the #5047 or #5048, shown on page 68. The #9005 Hollow Churro Extruder looks a lot like the #9001 shown to the right. However, because each hollow Churro needs to be squeezed off and one end "pinched" before frying, it is not recommended that you place your Hollow Churros Extruder over a fryer. Also, note the cylinder diameter has been reduced - because we have no control over the texture of the batter, you are more likely to get satisfactory performance if you try to squeeze only one rather than several Churros. The #9005 includes two cylinders and four end caps. It’s recommended that you carry additional cylinders for a busy location.
#9005 Hollow Churros Extruder
#9002 Churros Batter Mix Powder. 6–4 lb. bags per shipping carton.
#9006 Chocolate Churro Filling
#9007 Caramel Churro Filling
#9008 Vanilla Churro Filling
#9009 Extra Cylinder Kit with two end caps (Several #9009’s recommended per installation)
Churros have intrigued us for quite some time, as they really sell down Mexico way. But, up here they did not do so well, as they lacked taste, and got too hard. We experimented with several Churros Extruders, and they were too big and complicated. We experimented with many mixes, too. We finally came up with the right combination of extruder and mix. With our Fritterstix Extruder you set it right on top of fryer and extrude eight Fritterstix at a time into the oil. They will curl a little. Cook, drain and sprinkle with cinnamon sugar. We suggest serving them in a plain #2067PL cone. The mix is quite stiff, so a commercial bakery mixer is a must for large sales. This product was sold with great success at many festivals this past summer under many different names – Tiger Tails, Pig Tails, Mexican Donuts, etc.
#9001 Fritterstix Extruder, on legs with 1 mix and extruding container. Pictured with a #8050D FW-12 fryer with a drain. Fryer sold separately.
#9002 Fritterstix Mix, 6–4 lb. bags per shipping carton
#2067PL Plain Cone-O-Corn, 1000/cs.
#59005 Extra Extruder Container
#9005 Hollow Churro Extruder with Cylinder
