09 Jan Please The Palate Pick of the Week: Making Churros at Home with the San Diablo Artisan Churros’ Churro Maker

Who doesn’t love Churros, the thin deep-fried dough pastries in the shape of either a stick or a knot? We love to eat them while walking around at fairs and amusement parks. But since we haven’t been going to amusement parks this year, churros became one of the most searched for food indulgences during the lockdown. Everyone wanted to know how to make churros at home. Even I made them at home with the help of my San Diablo Artisan Churros’ new Churro Maker, the Please The Palate pick of the week. San Diablo Artisan Churros was founded in 2016 by entrepreneur Scott Porter. Based in Utah, San Diablo Artisan Churros specializes in creating artisan-filled churros for special events and celebrations, while also supporting local, national, and international non-profit causes. When Covid-19 hit in 2020, San Diablo Artisan Churros pivoted and created a line of at-home churros products that could be enjoyed by people across the country. This included their Take & Bake Churros which included one devil’s dozen (13) of pre-made, chilled mini churros that just need to be reheated in an oven or air fryer. But, I think it is more fun to make churros, and if you ask my nephew, he would agree. That is why we enjoyed the San Diablo Artisan Churros’ new Churro Maker and all-in-one tool for churro lovers to make and customize their perfect churro. The Churro Maker is a hard plastic kitchen gadget that functions much like a baker’s piping bag. Just load the churro dough into the maker and then push the dough through the nozzle. The Churro Maker comes with nine differently-shaped nozzles, including the San Diablo Signature Hollow Churro nozzle to make churros that can be filled with sauces, creams and jams. In addition, the Churro Maker comes with a link to San Diablo’s award winning dough recipe and an e-recipe book of sweet and savory churro recipes submitted by dozens of international chefs and influencers. We followed the basic recipe which includes:

• 1 cup of water
• 2 oz. of unsalted butter
• 1 cup of High Quality Baker’s Flour (Bread Flour, 10-12% protein)
• 3/4 teaspoon salt
• 1 large egg
• 1 tablespoon vanilla

We followed the instruction to make the dough and then let it cool in the refrigerator. When we were ready to make the churros, we heated canola oil in a deep pan on the stove to 375 degrees. We picked our the nozzle we wanted and started to press out the churro dough through the nozzle into the hot oil. Once the churros were ready, we put them on a plate with a paper towel to absorb excess oil and then we covered them in a cinnamon and sugar mix. The churros were absolutely delicious! My sister-in-law commented on how much she liked them and my nephew said they were as good as the ones he has had in Mexico. It was a success! If you want to make churros at home, the San Diablo Artisan Churros’ Churro Maker costs $23.99 and can be shipped anywhere in the US.