Cinnamon Pufflettes aka Churros

Cinnamon Pufflettes and Vanilla Custard – By Fehmz
¬†adapted from “LickThatSpoon”
*also available on order from the {| Spoonful |} kitchen
Cinnamon Pufflettes Dough:
1 cup milk
90g butter
1 and 1/3 cup sifted flour
2 eggs
In a seperate bowl mix:
1/2 cup castor sugar 2 tsp cinnamon
For the dough, add milk and butter into a medium saucepot and cook, stirring over low-medium heat until the butter has melted. Do NOT boil.
Add the flour and stir the mixture into a soft ball.
Remove from the heat and add eggs one at a time, beating well between each addition so that the egg is well combined.
Put this mixture into a piping bag fitted with a nozzle of your choice.
Heat about 3 cups of oil over medium-high heat and then keep the heat steady (medium heat). Pipe blobs or strings of the mixture into the hot oil. I use a scissor to cut off at the nozzle tip so that it drops into the oil.
*If you make blobs that are too big they need to cook for much longer.
Cook for 2-3 minutes, the balls will float to the top.
When they are golden brown, remove and immediately toss in the cinnamon sugar mixture. Leave to cool.
Vanilla Custard by Fehmz:
2 cups milk
4 large egg yolks
6-8 tblsp sugar
4 level tblsp corn flour
40 g butter
1 vanilla pod or 1 tsp vanilla extract (if you are using extract then add in last)
Split vanilla pod, scrape out seeds and add seeds as well as the split pod to the milk and heat gently on the stove so that the vanilla is infused. Bring it slowly to a boil. Remove vanilla pod and reserve for use again or add to your sugar for Vanilla Sugar.
While the vanilla milk is heating, in a seperate saucepan, combine the egg yolks, corn flour and sugar, whisk on a low heat until the milk boils.
Add some of the boiled milk to the egg mixture and combine well. Gradually add the egg mixture to the boiled milk and whisk well until thick and smooth. Remove from the heat and add the butter, mix well until smooth and glossy.
Add to a bowl, cover with clingfilm, make sure the clingfilm sits on the surface of the custard so that a film does not form.
When cool, pipe into slit pufflettes
Enjoy ~ Fehmz

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