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Cyril Lignac’s Churros: An Easy and Delicious Recipe to Satisfy Your Sweet Tooth

Churros — those crispy, golden, cinnamon-sugar-coated treats — are a favorite around the world, often enjoyed at fairs, amusement parks, or as a cozy snack with a cup of hot chocolate. But what if you could make them from scratch in your own kitchen, using a simple yet delicious recipe? Enter Cyril Lignac’s Churros, a French twist on the classic Spanish and Latin American treat, which is both easy to make and utterly irresistible.

Chef Cyril Lignac, a well-known French pastry chef, has crafted this churro recipe to be not only delicious but also simple enough for home cooks to recreate. Whether you’re planning a special dessert or just craving something sweet, these churros are the perfect solution.

Why You’ll Love Cyril Lignac’s Churros

Crispy and Light: The dough is soft on the inside and perfectly crunchy on the outside.
Minimal Ingredients: You likely have everything you need already in your pantry!
Quick to Make: You can have fresh churros ready in less than 30 minutes.
Customizable: Dip them in chocolate sauce, caramel, or enjoy them on their own.

Ingredients

To make Cyril Lignac’s Churros, you’ll need just a handful of simple ingredients:

250ml water
1 tbsp sugar
1 tsp salt
100g unsalted butter
200g all-purpose flour
3 large eggs
Vegetable oil, for frying
Cinnamon sugar (for coating)

Optional:

Chocolate sauce for dipping
Caramel sauce for a twist

How to Make Cyril Lignac’s Churros

Step 1: Prepare the Dough

In a medium-sized saucepan, combine water, sugar, salt, and butter. Bring the mixture to a boil over medium heat, stirring occasionally until the butter is melted.

Once it reaches a boil, remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough comes together in a smooth, thick mass. The dough should pull away from the sides of the pan and form a ball.

Step 2: Add the Eggs

Let the dough cool for a minute or so to avoid cooking the eggs. Beat the eggs in a separate bowl, and then gradually add them to the dough one by one. Stir well after each addition until fully incorporated. The dough will be sticky but smooth and soft.

Step 3: Heat the Oil

Heat vegetable oil in a large pot or deep fryer to about 180°C (350°F). You need enough oil for the churros to float while frying.

Step 4: Pipe the Dough

Spoon the dough into a piping bag fitted with a large star-shaped nozzle (or use a Ziploc bag with the tip cut off). Pipe strips of dough into the hot oil, being careful not to overcrowd the pot.

Fry the churros for 2-3 minutes, or until they are golden brown and crispy. Make sure to turn them occasionally to ensure they fry evenly.

Step 5: Coat in Cinnamon Sugar

Remove the churros from the oil using tongs or a slotted spoon and place them on paper towels to drain any excess oil. While they’re still warm, roll them in a mixture of cinnamon and sugar for that signature churro flavor

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