Maple syrup churros

Name: Maple syrup churros
Prep time: 15 min
Cook time: 25 min
Yield: About 25 churros
Cuisine: Québécoise
Ingredients: 1/3 cup (83 ml) butter; 200 ml (3/4 cup + 1 1/2 tablespoons) water; 1 1/2 tablespoons (23 ml) brown sugar; 1/2 teaspoon (5 ml) salt; 1/2 teaspoon (5 ml) maple syrup; 3/4 cup (180 ml) all-purpose flour; 3 eggs; 1/2 teaspoon (5 ml) sugar; 1 teaspoon (5 ml) maple sugar powder; 3 pinches ground cinnamon; 1 cup (250 ml) powdered sugar; 1/4 cup (60 ml) Sortilege Maple Cream; 1 tablespoon (15 ml) milk; 1 cup (250 ml)powdered sugar; 1/4 cup (60 ml) Sortilege Maple Cream; 1 tbsp (15 ml) milk

Preparation 15 min
Cooking 25 min
Servings About 25 churros
Freezing Absolutely

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Ingredients
Preparation
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Hi friends! If you’re in the mood for maple syrup churros, come try my homemade churro recipe. They are crispy on the outside and fluffy on the inside, and the maple syrup makes them irresistible. So, what are you waiting for? Come and try them soon and treat your taste buds with a delicious Canadian touch!

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Ingredients for the churros

1/3 cup (83 ml) butter
200 ml (3/4 cup + 1 1/2 tablespoons) water
1 1/2 tablespoons (23 ml) brown sugar
1/2 teaspoon (5 ml) salt
1/2 teaspoon (5 ml) maple syrup
3/4 cup (180 ml) all-purpose flour
3 eggs
1/2 teaspoon (5 ml) sugar
1 teaspoon (5 ml) maple sugar powder
3 pinches ground cinnamon
1 cup (250 ml) powdered sugar
1/4 cup (60 ml) Sortilege Maple Cream
1 tablespoon (15 ml) milk

Ingredients for the icing

1 cup (250 ml)powdered sugar
1/4 cup (60 ml) Sortilege Maple Cream
1 tbsp (15 ml) milk

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Preparation

In a saucepan, add the butter, water, brown sugar, salt, and maple syrup. Mix and bring to a boil.
Add the flour and mix to form a dough. Continue cooking for 2 to 3 minutes, stirring constantly, to form a uniform dough. Remove from heat and let cool for 5 minutes.
Add 1 egg at a time, mixing well between each one, so that they are well incorporated each time. Pour the dough mixture into a pastry bag with a 1 cm star tip. Set aside.
Preheat your deep fryer to 350°F.
Push the dough into the oil, cutting it every 10 cm or so. Cook for 3 to 4 minutes per side, or until the dough is well browned. Cook in small quantities and wait for the temperature to return to 350°F each time. Remove from oil, shake to remove excess and place on absorbent paper. Repeat with the rest of the dough.
Place the churros in a large bowl and add the sugar, maple sugar and cinnamon. Mix gently to coat and set aside.
In a bowl, add the ingredients for the icing and mix. Serve with churros!

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Tribaut Schloesser Brut

France, Champagne

Produced by Champagne Tribaut Schloesser, this rosé champagne is composed of 40% Pinot noir, 30% Chardonnay and 30% Pinot meunier. Its pale pink color and its fine bubbles reveal greedy notes of red fruits and citrus fruits. This blended rosé can be enjoyed at any time, with white meats and a wide range of desserts. We like it because it is a champagne under the $50 mark! See the product

British à l’érable, 4.3%

MICROBRASSERIE À LA FÛT

British lovers, let yourself be enchanted by this spring version with maple, this perfect molecular agreement between walnut and maple (although our British contains no walnut). On the nose, light maple aromas are followed on the palate by a nice roundness with roasted notes and ending with a finish of organic maple syrup from the Mauricie region. We love it, especially when we have to eat maple churros! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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