The flavor of these is great. But, they were hard and crunchy from the outside to the center. I wish the directions said about how long they normally cook? They don't brown quickly and are actually quite delicate in the oil and will break easily at first. Regardless, I believe they should have been removed before they are slightly golden. It would have also been helpful to know what pastry tip is best. I didn't expect them to grow almost 50% after they hit the oil so that is important. If piping them out a pastry bag is neccessary. The dough is so thick it will break a ziplock plastic bag. I got 15 about 3" sized churros. We ate a few and tossed the rest, because they were just too hard. Don't know what happened, I followed the recipe exactly and used a thermometer.
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The flavor of these is great. But, they were hard and crunchy from the outside to the center....