Ingredients

• 115g Butter
• 240g All Purpose Flour
• Pistachios as needed
• 400g Caster Sugar
• 595g Water
• ½ teaspoon Lemon Juice
• 3 teaspoons Vanilla Extract
• ¼ teaspoon Salt
• 5 Eggs
• Vegetable Oil as needed

Tools

• Cooling rack
• Stove
• Paper towels
• Cooking Chef XL
• Cooking chef xl bowl
• Bowl - large
• Piping bag
• Plate
• Large saucepan

Method

1. Attach the Stir Tool
2. Add caster sugar, water, lemon juice and vanilla extract to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Cook with splashguard fitted - 5 min, 95°C, Stir 1
5. Pour syrup into bowl
6. Set aside and let cool
7. Fit a piping bag with a star nozzle and set aside
8. Clean Cooking Chef bowl
9. Attach the Creaming Beater
10. Add water and butter to the Cooking Chef XL Bowl
11. Heat with splashguard fitted until melted - 1 min, 100°C, Speed OFF
12. Then add all purpose flour, salt and vanilla extract to the Cooking Chef XL Bowl
13. Cook with splashguard fitted - 1 min, 100°C, Speed 3
14. Mix with splashguard fitted - 3 min, Speed 1
15. Add egg to the Cooking Chef XL Bowl gradually while machine is running
16. Mix with splashguard fitted - 1 min, Speed 4
17. Mix with splashguard fitted - 30 sec, Speed Max
18. Transfer mixture to piping bag then set aside
19. Line a clean plate with paper towels then set aside
20. Add vegetable oil to a clean large saucepan
21. Heat - low heat
22. Pipe the dough directly over the warm oil, shaping 6 cm fluted fingers
23. Fry until golden brown - medium heat
24. Transfer churros onto prepared plate
25. Dip the drained churros in the cooled vanilla syrup until coated
26. Transfer onto cooling rack
27. Repeat the same with the rest of the mixture
28. Top with pistachios
29. Serve

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