At the Mayan Cafe, we have made several versions of churros over the years, always tweaking what’s the secret inside them. We started with bananas, moved to peaches, added a tiny bit of flan rolled in there, and are currently filling them with creamy mascarpone cheese. The most important part is the batter though. The soft fluffy inside and crispy sweet outside is something that will make you pop these little guys like donut holes. Enjoy!
1 cup whipping cream
2 cups flour
2 tsp baking powder
1 tsp vanilla
Zest of one orange
Whip eggs together in a bowl.
Add whipping cream to eggs and whip together well.
Then add flour small amounts at a time.
Mix in baking powder.
Then add vanilla & orange zest and stir until the consistency becomes thick.
1 quart whipping cream
5 bars of Abuelita chocolate (the whole package)
Put whipping cream and chocolate bars into a saucepot and bring to a boil.
Then reduce the liquid to thicken it a bit.
2 peaches, pitted and chopped into cubes
Cut peaches into quarters and remove pits.
Roll the peach quarters around in the batter and then scoop out and drop it in a fryer (or deep pan with oil)
Let churro fry for 2-3 minutes or until cooked.
Drizzle with chocolate sauce to serve.