Hi, I’m Ashlee Marie and today we’re making homemade churros. Seriously it doesn’t get much better than churros. They are amazingly delicious and so funny and super easy to make. Don’t forget to subscribe so that you don’t miss any of our recipes, and let’s get started. Now the base of a churro is exactly the same as eclairs and cream puffs and croquembouche and so, that is what we’re going to make now. So I’m using one cup of liquid and half a cup of butter. Now I use half milk and half water. You can use all water, you can use a little bit more milk, but it depends on the fat content of your milk. You don’t want to go too high, so I would stick with the watery milks if you’re going with more milk. I always use whole milk so I’d do half and half. And then we’re also going to add 2 tablespoons of sugar. We’re going to stir that together, let the butter melt and bring it to a slow simmer. Now that that’s at a nice simmer we’re going to add the flour all at once, along with a pinch of salt and stir that together. And we want to get it all incorporated until it gets thick quickly. That looks good. And what we’re going to do now is pull this off the heat and let it cool for about three minutes. Our mixture is now a little bit cooler and we’re going to start mixing that with the eggs. Now you are going to do about a cup of eggs which is for me about 4 large eggs, but do it one at a time mixing well between each edition, and then checking on it. You might not need all 4 eggs. Now you can tell it’s finished when you get this nice shine and gloss on it, and when you do the plop test. You get nice points as it fluffs up. When your batter is all done, you want to heat some oil up to 375 either over a pan or obviously in a fryer, and then you want to put your batter inside some piping bags with a star tip. Now I have both a French star tip that has a ton of little itty bitty teeth all around, and then I have just a standard open star tip. Now, the end results end up being very different, so pick whichever star tip you’re interested in. But you want the opening to be just under half an inch, more like a third of an inch. Pick a large French tip and your batter and just pipe it right into the oil using a knife or your finger to cut if off. And after they’ve fried for a while, just flip them over to the other side. After they’re golden brown on both sides, just pull them out and drain them on a paper towel. Now instead of the long strips, of course you can make churro bites. What you want to do is pipe about an inch off and then cut it and place it in the oil. And just keep doing that and you’ll get smaller bite-sized churros. Those are always really fun for the kids. Once the bites are golden brown, I’m going to pull them out and drain them on a paper towel. Another thing you can do with your churro batter is actually pipe shapes. Now I just piped mine right onto some parchment paper squares. You just pour that right into your oil, and as that starts to cook, just wait about 30 seconds or so and you should be able to just pull that parchment paper square right out of the oil leaving the shape behind to continue to cook. And of course we have the cinnamon sugar, I do about a tablespoon of cinnamon for a cup of sugar. And then you want to take your cooked churro and just shake it inside. And you’re finished. As you can see, we have the French tip churro, the open star churro, these churro bites made with both tips. And then of course we have our ring and our swirl. The possibilities are endless. It’s really up to your imagination. And they look perfect. If you ripped it apart you can see they’re nice and crunchy on the outside and soft on the inside. Hmm, so good, and messy. So, leave me a comment down below and let me know what you like to eat your churro with. Do you like to eat it plain, do you like filled churros, do you like to dip your churros? I think I have an idea for a churro cake coming on. So leave me your comments. Don’t forget to like the video. Subscribe, and thanks for watching.