Personalized Wedding Favors
Personalize your wedding favors by sharing your grandmother's recipe for a favorite dessert or treat. Chef Al Soto, the Culinary Director of the East Coast Tavern Group, shares his family recipe for traditional Mexican Churros, crispy, fried fritters topped with brown sugar.
We packaged the Churros in cellophane bags, and printed the recipe on vellum to give it the illusion of parchment paper. Tied with a pretty bow, these edible treats were great favors to share during the Scholar Savory Showcase in September.
Chef Al’s Homemade Churros
Traditional Mexican Fritters
2 Cups Water
1/4 Cup Butter – Whole
1/2 tsp Kosher Salt
1/4 Cup Granulated Sugar
2oz Canola Oil
2 ¾ All Purpose Flour
6 Large Eggs
1. Combine water, butter, sugar and salt in a heavy bottom saucepan and set over high heat.
2. Bring the mixture to a boil and remove the saucepan from the heat. Mix all the flour at once and quickly stir with a wooden spoon so that the mixture forms a dough like consistency.
3. Lower the heat to medium. Return the pan back to the heat briefly and stir vigorously to remove any lumps in the dough
4. Cool down the dough briefly for approximately 15 minutes till slightly cool to the touch.
5. Place the dough in a table mixer, fitted with a paddle attachment, and mix on high speed for 2 minutes.
6. Add the eggs one at a time into the dough. Allow each egg to mix before adding the next one.
7. When all the eggs have been added, beat the dough for 4 minutes to make sure it’s fully blended.
8. Place the finished dough into a pastry bag fitted with a Wilton Tip Star 2110 and refrigerate until needed.
9. Hold the pastry bag vertically about 6 inches from the top of the skillet, so that the tip is at a 90 degree angle to the oil. Begin squeezing the bag so that the churro dough comes out in a long line dangling vertically from the bag. When the churro is about 4 inches long, snip it close to the tip with the oiled scissors.
10. You can fry about 4-5 churros at a time. Watch them carefully, turning them occasionally so that they brown on all sides. Remove them when they’re golden brown and crispy, about 2½ – 3 minutes total cooking time.
Equipment Needed: Digital scale, measuring cup and spoons, pastry bag, Wilton Tip Star 2110, mixer, paddle attachment and wooden spoon
Prep Time: 45 Minutes
Shelf Life: 5 Days
Churro Sugar Coating
1 Tbsp Granulated Sugar
1/2 Tbsp 10x Sugar
1 ½ tsp Ground Cinnamon
1. Combine all the ingredients together and mix well to blend.
2. Store in a plastic container, covered, label and date accordingly.
Decadent Chocolate Dipping Sauce
4oz Whole milk
4oz Heavy cream
3oz Dark chocolate
5oz Ibarra chocolate
1. Shave the chocolates, place into a mixing bowl.
2. Separately, bring the milk, heavy cream and vanilla to a hard simmer over high heat.
3. Immediately remove from the heat and carefully stir in the chocolate and stir to melt completely.
4. Serve immediately.