Food and Entertaining

Binging With Babish: Churrons From Broad City

– [Chef] This episode is
brought to you by Cashapp. Cashapp is an easy way to send, spend and save your money. Besides just sending money
back and forth with Cashapp, you can buy, sell and
send Bitcoin instantly. It’s as easy as mashing
together a churro and a macaron. Download Cashapp today and use code BABISH22 to get $15 for free, and $10 will be donated to
No Kid Hungry, terms apply. – This month’s churron flavor is anise but there is a limit to
three churrons per customer, so please maintain decorum, thank you. – You know, I’m not even
a huge macaron girl, and churros are just like, you know, hit or miss for me, but the combination’s like- – Churry. – [Chef] Hey, what’s up guys, welcome back to Binging with Babish, with this week, we’re taking a look at the
churrons from Broad City. A combination of a churro and macaron, this faux fancy pastry
has eluded me for years, mostly because it sounds pretty hard. So let’s get started with screwing up until we get it right. First off, a quick and
easy buttercream frosting where our star anise flavor is gonna live. I have here 225 grams of
unsalted room-temperature butter that I’m gonna beat until soft scraping down the sides of the mixer bowl, and in three stages, adding 450 grams of sifted powdered sugar. I recognize this ranks as
moderately-to-notably fussy, but this ensures a light, fluffy
buttercream with no lumps. Adjust the consistency as
necessary with whole milk, and flavor with about half a tablespoon of star anise extract. What results is a unique-tasting frosting that tastes better than it tastes bad, so we’re threading needle
for trendy New York bakery. Now for the churro pastry,
in a medium sauce pan, we are combining 120 grams
each unsalted butter, water and whole milk. Bring this concoction to a bare simmer over a medium-low heat. Meanwhile, we’re combining
120 grams of bread flour with half a teaspoon each
kosher salt and ground cinnamon. Tiny whisk until homogenous, and then once we got a
simmer going, kill the heat and add the dry stuff. Then we’re gonna paddle it about with rigor and consistency
until no lumps remain. Then we’re gonna place
it back over medium heat, and cook for two to three minutes, until a thick golden fond starts to form on the bottom of the pot. Now we’re headed back over to a cleaned and reset stand mixer, wherein we are gonna deposit
our steaming lump of dough. Then we’re gonna beat
it on medium-low speed for about 30 seconds to
help start cooling it off, but while still nice and hot we’re gonna start adding
four eggs, one at a time, waiting until each egg
is fully incorporated before adding the next. Then beat this guy
together on medium speed for about one minute, until a soft serve ice cream-like coiffe forms on the top of the dough when displayed on an inverted finger. Now we’re gonna place the completed dough in a piping bag with a big old fluted tip. Now, traditionally, these are squeezed directly into 350 degree
Fahrenheit frying oil, and snipped at the sides with scissors. But I had just a devil of a time trying to get any of them to
come out long and straight like in the show. After one to two minutes
per side in the fry oil, these guys are ready to drain on a paper towel-lined,
rimmed baking sheep. So to try to ensure their shape, I decided to pipe and
pre-freeze the churros, I’m gonna go over four short and two long, which I’m gonna freeze
for at least 20 minutes and up to several months. Then, upon plopping in
the preheated fry oil, I was pleasantly met with
churros that kept their shape, frying up golden brown after
about four to five minutes, a little bit extra time
since they were frozen. And then we have to
contend with their color, normally, churros are rolled
in sugar while still warm, but this proved ineffective
with colored sugar. But after brush down with simple syrup, the brightly colored sugar was much more apt to stick to the pastry. So we’re gonna do a
few nice pastel colors, which we’re going to
allow to cool completely before slicing and stuffing. For a macaron-style presentation, we’re gonna split these
in half, lengthwise, with our very sharpest smallest knife. Now, unfortunately, after cooling, I found that these
churrons had become flacid. Nevertheless, I’m gonna stuff these guys just to see what they taste like before we try another iteration. And there you have it,
they don’t look great, they don’t feel great,
but they do taste great. I think during the frying process not much moisture is allowed
to escape the pastry, so it ends up getting a
little floppy and gummy. But churro dough is almost
identical to choux dough, which when baked at 375 degrees Fahrenheit for about 35 minutes, getting brushed down with
simple syrup at minute 25, and baked until deeply golden
brown, almost burnt looking. This will ensure that
they have a rigid shell, for structural integrity, and that their interiors will
stay light, fluffy and dry. First, we have to allow
them to cool completely, you can speed this along by
putting ’em on a wire rack, or if you’re really in a
hurry, you can wave them around in the air in a figure of eight pattern. Now, onto the color, the colored sugar was kind of a bust, so I’m trying out a food coloring spray, of which I am inhaling an alarming amount. The blue doesn’t look awesome,
but the red looks okay, so we’re gonna split
these guys lengthwise, check out their light, webby interiors ready to be loaded up with frosting. In goes my second batch of
anise-flavored buttercream, which, this time I added a
little bit of orange zest, which really tied the room together. Top ’em up, and there
you have it, the churron. And while it only looks barely
passable, how does it taste? Well, it’s no cronut,
but it is light, sweet and crisp and uniquely
flavored, just like Broad City, am I right? Maybe just skip the food coloring if you value your hand skin. Thanks again to Cashapp for
sponsoring today’s episode. Don’t forget to download Cashapp today, and use code BABISH22 to get $15 for free, and $10 will be donated to
No Kid Hungry, terms apply.
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