Oreochurros

Name: oreochurros
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 154 g Oreos; 75 g wheat flour; 150 ml tap water; 25 g granulated sugar; 50 g unsalted butter; 1 mespoint salt; 1 medium sized egg; 1 tl cinnamon; 1 liter peanut oil; 60 ml whipped cream

Homemade churros with a dough from Oreo a dip of whipped cream and the filling of the biscuit.

Ingredients

Kitchen Stuff

1 food processor
1 whisk
1 baking paper
1 piping bag with cartel mouth

Directions

Halve the cookies by turning the halves away from each other.
Carefully scrape off the filling and keep separate.
Grind the cookies as finely as possible in the food processor. Sift the ground cookies with the flour.
Heat the water in a saucepan with the sugar, butter and salt.
When the butter has melted, add the biscuit flour mixture in one go.
Stir until the dough is released from the pan and forms a ball.
Remove from the heat and add the egg and the cinnamon. Stir until smooth. Let cool slightly.
Heat the oil to 180 ° C in a large pan. The oil is hot as a piece of bread in 15 seconds. golden brown.
Put the batter in the piping bag and spray onto a piece of baking paper strips of approx. 10 cm long.
Let them gently slide into the hot oil for about 5 pieces. Bake the churros in 2-3 min.
Scoop them out of the oil with a slotted spoon and drain on kitchen paper. Keep the churros warm under aluminum foil.
Meanwhile, whip the whipped cream, add the filling and beat to a coherent whole. Serve with it.