here in Brazil churros are very popular too, we use a piping tool that creates hollow sticks, and the void inside them is filled with dulce de leche. 😍😍😍😍😍
This is an excellent recipe. One thing I saw some people doing in Latin America is boiling water with cinnamon sticks, star anise and cloves. Once it's a deep rich color then you use what you need to make the churro dough.
Great video Bruno, but i think you ought to mention that you cannot let air pockets form within the pastry bag since you risk a violent oil splash if that happens.
I'm not a great one for deep frying but these do look great! I wonder will you share any valentines recipes with us Bruno? I'm excited to share my idea 😁💕
Oh my Cat! I just made these churros and they are the best ever!!!!!!! So crunchy and tasty and with a perfect shape. A million thanks chef for making me understand for once and all that authentic churros are made with no eggs!!! MUA
Your method & explanation are very clear. I like your recipe and haved tried it. Very very yummy, the Kiddos asked me for more! Then I decided to subscribe to learn more from you. Success to you Bruno!
This looked so delicious I had to make it right away. I watched the video 3-4 times. Weighed all my ingredients carefully. My dough was very think. I had great difficulty trying to pipe it into the oil. I needed two hands to squeeze the bag. But.....it was so wonderful. Sinful actually. If I can figure out what I did wrong I will be making these over and over.
Gracias mi amor. What a delightful simple little snack. I had some fine European butter begging to be used and in such a wonderful manner too. Mine as well came out just as crunchy as yours did. Perfect ending...actually beginning to our Mexican inspired dinner tonight. Ciao guapo!
Hi Bruno... I would like to try make some cake on your show. but in Australia can't found all- surpose flour so how can I do ? Can u give to me some your idea ? Thank you. 💐👍
I just bought my new churros 'tip' for my piping bag! This is the treat for tonight! How do you stay in such great shape, after tasting all your creations? I would be 300 pounds or more, I'm sure!!
Hi Bruno, I cannot see the full list of ingredients as there is writing over the ingredients list. Plz can you provide ingredient list for all ur recipes. I love your baking and follow all ur videos. Thnx so much for sharing ur recipes
Hello Chef, I would like to make this recipe, but I am afraid because in other recipes the dough explodes when cooked. Could you give me some advice so that this does not happen? Please. Thanks for your recipes I have tried several and they are delicious.
Mon cher chef Albouze, il y a un sérieux problème! 0:33 1 cup(150g) flour... c'est pas 150g mais 250g! je m'ai appris quand j'avais essayé de 150g :) Modifiez SVP!
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here in Brazil churros are very popular too, we use a piping tool that creates hollow sticks, and the void inside them is filled with dulce de leche. 😍😍😍😍😍
enacrt lt
Lewis Seals
2:35 so kids when 2 people love each other very much...
My wife loves churros! You're going to make me look like a hero with the Mrs.
CHURROS AND COFFEE, breakfast of champions,, *YUM!!!!!* in Argentina they will dip the tip in caramel or maybe some chocolate,like a little cap.
soy de España , gracias por poner ingredientes en el vídeo. En España se hace mucho esta receta pero tú la mejoras con la vainilla. gracias
This is an excellent recipe. One thing I saw some people doing in Latin America is boiling water with cinnamon sticks, star anise and cloves. Once it's a deep rich color then you use what you need to make the churro dough.
Great video Bruno, but i think you ought to mention that you cannot let air pockets form within the pastry bag since you risk a violent oil splash if that happens.
That why I recommend the use of parchment paper ;)
Those look really tasty. One of the all time great snacks. Hope you have a great week.
I'm not a great one for deep frying but these do look great! I wonder will you share any valentines recipes with us Bruno? I'm excited to share my idea 😁💕
Oh my Cat! I just made these churros and they are the best ever!!!!!!! So crunchy and tasty and with a perfect shape. A million thanks chef for making me understand for once and all that authentic churros are made with no eggs!!! MUA
Churros are always a favorite around here!! I love them with nutella and cajeta fillings!!
Bravo!
magnifique comme toujours:)
I tried this recipe but i also added 15g more butter to air fry my churros. And it turned out great!!
Looks awesome and simple. Thank you for the recipe
Your method & explanation are very clear. I like your recipe and haved tried it. Very very yummy, the Kiddos asked me for more! Then I decided to subscribe to learn more from you. Success to you Bruno!
From all the recepies I have watched this one is the fastest and it takes aprox 30 min to make so I will try this 100%
Looks good. Nice recipe 👍
Thanks Bruno I love churros!!
Just made this recipe, and they are so delicious and crunchy. Was super easy to make. Thank you!
Tried the recipe. Turned out great 👍.
Thanks .
This looked so delicious I had to make it right away. I watched the video 3-4 times. Weighed all my ingredients carefully. My dough was very think. I had great difficulty trying to pipe it into the oil. I needed two hands to squeeze the bag. But.....it was so wonderful. Sinful actually. If I can figure out what I did wrong I will be making these over and over.
Barbara Mason
..
If I was rich I would hire you full time!
Please make Sfogliatelle! I cant find a good recipe anywhere and I love your cooking channel!
Churros made with Bruno's recipe 👍 churros from Christmas market 👎
That looks so good and easy! I liked the video before watching it! Thanks best chef in the world!
Omg those look sensational! Yum
Thank you my Chef.
Merci Bruno, bravo 👍 je fais les churros et ils ont fantastique!!!! J’ai un question? Est que je pouvais utiliser la lait?
popmusik28 le lait n’est pas utile .. l’apport d’eau suffit ☀️
Yum! I'm making these!
Magnificent Chef Bruno, you are amazing. Thank you for your fantastic recipe. Ciao Ciao
Sehr geil!
Liebe Grüße aus Strasbourg
Love this recipe
Ty Bruno I miss churros a lot
I could try this!
j'ai adorée votre chaîne. vous êtes un grand chef bravo bonne continuation.
OMG!!. i really want this recipe.. till you upload this,, thanks..
Super!! Excelente video
The churros are. Veri popular here in mexico
can't get much better than that!
looks yummy😉👍
Merci!really nice video
soo great. am going to making right now. thanks chef?
mmm they taste so delicious..... another awsome super video....
You're amazing in every way 👍🤷
cette recette a lair top merci beaucoup
Gracias mi amor. What a delightful simple little snack. I had some fine European butter begging to be used and in such a wonderful manner too. Mine as well came out just as crunchy as yours did. Perfect ending...actually beginning to our Mexican inspired dinner tonight. Ciao guapo!
Thanks, for your receipe
Hi Bruno... I would like to try make some cake on your show. but in Australia can't found all- surpose flour so how can I do ?
Can u give to me some your idea ? Thank you. 💐👍
Tina O'Dowd All purpose flour is the same as plain flour here in Australia. Hope that helps.
Thanks
This is to much sweety and greasy end heavenly tasty so I can only watch end applauding to you mr.Albouze 😓😧
I just bought my new churros 'tip' for my piping bag! This is the treat for tonight!
How do you stay in such great shape, after tasting all your creations? I would be 300 pounds or more, I'm sure!!
many thanks xxx
👍👍👍👍👍👍👍👍
Ça c'est les vrais Churros!
Merci pour les vidéos tu peux faire des nems prochainement merci
Hi! If I want to make this dough, but use it later, can it be stored in the fridge? Or does it have to be used right away?
Use warm or at room temp
Thank you!
Hi Bruno, I cannot see the full list of ingredients as there is writing over the ingredients list. Plz can you provide ingredient list for all ur recipes. I love your baking and follow all ur videos. Thnx so much for sharing ur recipes
yesss.. amazzzzing
Amazing!
I am making those for my co-workers.
Lucky :)
great recipe i use most of you recipes and i use fhe same method with douhnut
we call it "تشورو" "tchoro".amazing Work thx.
Brunoooo 💗💗
that crunch tho
You’re amazing 😍
You are very creatif !
😍😍
omg yummmm
hey Bruno, what is the brand and model of the thermometer you have? looks really heavy duty
2:35 food porn lol 😂
Craving churros now
you are the best!!
👍
thanxxxxx brono
I like the fact he uses a plastic everyday container to measure instead of a designer cup!
i will do it today
super !!
I would love to hang out with Bruno and Jorge Sprave
what do you do with access oil/fat?
You filter it and reuse it
yummy
Hello Chef, I would like to make this recipe, but I am afraid because in other recipes the dough explodes when cooked. Could you give me some advice so that this does not happen? Please. Thanks for your recipes I have tried several and they are delicious.
It is amazing because it is famous in IRAQ ..I love it..but thay used the serup ..granchy
This looks so good, yum! Could you make the classic Victoria sponge cake please?
wooow
Bruno where do you get those large piping bags from? Online?
Dirty! Bruno! I love the look of your churro's and I love your fantastic comedy style too! Thanks for this fantastic channel!
chef Bruno can you make for us the nantais gateau please?
Hi Bruno, where do you get your piping bags?
Que delícia ameiii suas receitas sao ótimas parabéns
I CAN DO THIS! :D
Bruno Tell me if this récipe works for my City wich Is 2600 metros of altitudes over the sea level.
I love pate choux
Really I just do it as always here we eat it with chess nd others creams
Total agreement about the eggs
Bruno can you make some cinnamon rolls?
Hugs for making it EGG-free!!
Mon cher chef Albouze, il y a un sérieux problème! 0:33 1 cup(150g) flour... c'est pas 150g mais 250g! je m'ai appris quand j'avais essayé de 150g :) Modifiez SVP!
Why do I love you so much?
La receta es super buena, pero 1 teaspoon de sal no es mucho??
did nobody notice he mixed an entire STICK of cinnamon in with the sugar?