Maple syrup churros

  • Preparation 15 min
  • Cooking 25 min
  • Servings About 25 churros
  • Freezing Absolutely

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Ingredients for the churros

  • 1/3 cup (83 ml) butter
  • 200 ml (3/4 cup + 1 1/2 tablespoons) water
  • 1 1/2 tablespoons (23 ml) brown sugar
  • 1/2 teaspoon (5 ml) salt
  • 1/2 teaspoon (5 ml) maple syrup
  • 3/4 cup (180 ml) all-purpose flour
  • 3 eggs
  • 1/2 teaspoon (5 ml) sugar
  • 1 teaspoon (5 ml) maple sugar powder
  • 3 pinches ground cinnamon
  • 1 cup (250 ml) powdered sugar
  • 1/4 cup (60 ml) Sortilege Maple Cream
  • 1 tablespoon (15 ml) milk

Ingredients for the icing

  • 1 cup (250 ml)powdered sugar
  • 1/4 cup (60 ml) Sortilege Maple Cream
  • 1 tbsp (15 ml) milk

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Preparation

  • In a saucepan, add the butter, water, brown sugar, salt, and maple syrup. Mix and bring to a boil.
  • Add the flour and mix to form a dough. Continue cooking for 2 to 3 minutes, stirring constantly, to form a uniform dough. Remove from heat and let cool for 5 minutes.
  • Add 1 egg at a time, mixing well between each one, so that they are well incorporated each time. Pour the dough mixture into a pastry bag with a 1 cm star tip. Set aside.
  • Preheat your deep fryer to 350°F.
  • Push the dough into the oil, cutting it every 10 cm or so. Cook for 3 to 4 minutes per side, or until the dough is well browned. Cook in small quantities and wait for the temperature to return to 350°F each time. Remove from oil, shake to remove excess and place on absorbent paper. Repeat with the rest of the dough.
  • Place the churros in a large bowl and add the sugar, maple sugar and cinnamon. Mix gently to coat and set aside.
  • In a bowl, add the ingredients for the icing and mix. Serve with churros!