Molten Churro Bombs

• water1 cup
• unsalted butter4 tablespoon
• sugar½ cup
• salt½ teaspoon
• all-purpose flour1 cup
• large egg3
• vanilla extract1 teaspoon
• milk chocolate truffle18
• oil0
• sugar½ cup
• cinnamon2 tablespoon
• piping bag1

Instructions

1. 1

   In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.

2. 2

   As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour.

3. 3

   Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.

4. 4

   Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.

5. 5

   Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next.

6. 6

   Then add the vanilla.

7. 7

   Line a baking sheet with parchment paper.

8. 8

   Transfer the dough to a piping bag fitted with a closed star tip.

9. 9

   Pipe 18 1½-inch (3 cm) spiral rounds onto the baking sheet.

10. 10

    Top each with a milk chocolate truffle.

11. 11

    Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate.

12. 12

    Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.

13. 13

    Heat the oil in a deep pot until it reaches 350˚F (180˚C).

14. 14

    Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly.

15. 15

    Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.

16. 16

    Combine the remaining ½ cup sugar (100 G) and the cinnamon in a small bowl.

17. 17

    Roll the warm churro bombs in the mixture to coat.

18. 18

    Enjoy!