Eau Claire, WI
Give your batter creation a name – and tell us about your recipe.
Delightful Stuffed Churros – I stuffed some churros with cream cheese mixed with dried beef and pineapple and some I stuffed with cream cheese and raspberry jam. A meal in one! I found several recipes on the web for churros and chose two recipes. If one recipe would not turn out than I could use the other recipe. Our daughter lived in Mexico for about 7 years and she said that Mexicans also stuff the churros with meat and fruit so I gave it a try.
Now that you’ve survived The Great British Baking Show’s first-ever batter challenge, what words of wisdom can you share?
What learned – To use the right pastry tip. I read to use the largest pastry tip so I went out and bought 2 pastry tip bigger than the one I had. I was not happy with the results of the larger tips so I used my tip instead which was a Wilton 4B. I did chill a small cookie sheet and lined it with parchment paper. Then I made the churros on the parchment paper and put the cookie sheet back in the freezer for about 5 min. or so. I took the cookie sheet from the freezer and cut the parchment paper so I would have 2 churros per sheet and slipped the parchment paper into the hot oil. Within 30 sec. I could pull the parchment paper out of the hot oil because the 2 churros slipped off the paper. This way I could control the length of the churro and it prevented me from getting burned by the hot oil.
Tell us about how you added a Wisconsin twist.
I used cream cheese, eggs, butter and raspberries from Wisconsin.
How did you do?