Is there anything more festive than Pink Heart-Shaped Churros? That was a rhetorical question. I’m ready for pink and purple and chocolate and all the heart-shaped candy I can get my hands on. Anything that will remind me that February is almost upon us.
While these look very complicated, they’re not. Just a few simple steps ensure that the churro will hold its perfect little heart shape. And a few drops of Dusty Rose Americolor can guarantee some squeals of happiness.
What You Will Need
A Wilton 2d frosting tip.
A large piping bag. A zip lock bag will work in a pinch.
Americolor in Dusty Rose.
A deep fryer or a cast iron skillet and a deep fry thermometer.
Pink Sugar Sprinkles.
Parchment paper or a few Silpats.
You should easily have the rest of the ingredients on hand to make these little Pink Heart-Shaped Churros. When I was testing this recipe, I wasn’t sure which shape I like better, the small heart or the large open hearts. So, you go with your own heart on this one. They’re both very simple to replicate.
How to make Pink Heart Shaped Churros
We first make the Choux. Choux is the pastry dough that is used to make cream puffs and eclairs. It starts with butter, water, sugar, flour and then we cook it together in a saucepan. Let it cool for just about 10 minutes before we add eggs and almond extract.
Don’t let the choux cool for much longer than 10-15 minutes before the eggs otherwise it will be too hard to shape. It should still be warm/hot when the eggs are added.
Add in the eggs and mix in a standing mixer for best results.
Place in the large piping bag fitted with a Wilton 2d tip.
Pipe little hearts onto a lined baking sheet and place in the freezer to harden, about 20-30 minutes.
Heat up the hot oil until it reaches around 370 degrees.
Fry for about 5 minutes, flipping the hearts around a few times.
Place onto a cooling rack then toss in cinnamon/sugar/sprinkle mixture.
Serve with ganache if desired.
There you go! A crispy sweet outside and an eggy inside. You won’t regret one single bite of these churros, you really won’t.
Pink Heart-Shaped Churros
1 cup water
¼ cup sugar
½ cup butter
1 cup all-purpose flour
3 drops dusty rose Americolor
1 teaspoon almond extract
Vegetable or Canola Oil for frying
|| Sugar Coating ||
3 cups sugar
2 ½ teaspoons cinnamon
2 tablespoons pink sugar sprinkles
In a large saucepan, bring the water, sugar and butter to a simmer. Once the butter is completely melted, turn off the heat, add the flour in at once and mix. Add in the food coloring and mix until completely combined. Set aside to cool for 10-15 minutes.
Place dough into a standing mixer and add the whisk attachment. While mixing on medium speed, add in the almond extract and eggs. Mix for about 1 minute or until the dough has absorbed all the egg and the dough has come together again.
Scoop the dough out and place into a piping bag with a Wilton 2d fitting. Pipe heart shapes onto two lined baking sheets. Place in the freezer for about 30 minutes or until you’re able to easily pick up the churro hearts with your hands.
Toss the sugar mixture together and place into a shallow bowl or baking square.
In a large cast iron skillet, pour in the vegetable or canola oil until about 3-4 inches deep. Heat on medium/high until the oil registers around 370 degrees. Place in about 4 of the large hearts or 6 of the small hearts at a time. Fry for about 5 minutes, rotating a few times on each side.
Toss the heart-shaped churros in the sugar mixture and place onto a cooling rack.