If you have traveled to Spain, Mexico, Portugal, France or in the Southwestern United States, like my city of Santa Fe, New Mexico, you may have experienced the churro: a delicately fried pastry that is crisp on the outside and tender on the inside. Some recipes begin with a pâte à choux, but the recipe we used for a "Cooking with Essential Oils" class at my friend Nubia's home is eggless and just four ingredients: water, sugar, salt, and flour.
Like a choux base, you boil the water, add the sugar and salt. When the sugar is disolved, you take the saucepan off the heat and slowly mix in the flour with a wooden spoon. It will have the consistency of mashed potatoes.
Most recipes will recommend you cool the dough, load it into a pastry bag, and (one-by-one) pipe and cut each churro in a pot of 375-degree, bubbling hot vegetable oil. With my "fear of frying," this takes me out of my comfort zone. And the thought of using this method in a cooking class of 10-12 people launches me to a place that's more like the Twilight Zone.
Here's the recipe, but please do continue reading as we share a two great technique tips and a safety note about using essential oils in recipes . . .
a better way . . .
At Nubia's suggestion, we decided to try a technique from America's Test Kitchen. Instead of loading the dough into a pastry bag and piping/cutting each churro, one-by-one, directly into a pot of bubbling hot oil, it recommends pre-piping the entire batch onto a cookie sheet.
While the dough is still warm and pliable, load the dough into the pastry bag, then pipe onto a cookie sheet. With an #8 tip, we piped our churro sticks at about 4-inches in length.
essential oils used in our churros and chocolate
We used our trusty brand of pure, culinary grade Cinnamon essential oil to make our sugary coating for the churros and for one of our dipping-sipping chocolate flavors. The other dipping-sipping chocolate, served in four bowls, featured: Myrrh and espresso, Peppermint, and Wild Orange.
Click here to learn more about essential oils for culinary use and find out how to access our weekly essential oils teleclass (as in telephone ~ yes, you can join in by phone).
The only brand we recommend using as an ingredient in food and beverage, is doTERRA. These are pure, therapeutic grade essential oils that are clearly labeled as "supplements" ~ look for the "Essential Oil Supplement/Supplement Facts" on the side of the bottle to be sure they are safe for ingesting.
Where do you buy these essential oils? Click here to visit my retail store and open an account, but there is a better way . . .
Contact me to find out how to buy at 25% off retail. Becoming a Wholesale Customer is quick, easy, and there is no waiting period, minimum order, or obligation to buy! Just phone me at
505-920-2385, ask for Joan, or email firstname.lastname@example.org to arrange a personal 15-minute overview of the buying options and enrollment kits that waive the 35.00 application fee, AND will save you more than 25% with your first order.
Click here to download the recipe for our churros and chocolate.