Okay, so I’ve been wanting to make churros for ages, and the biggest thing holding me back was figuring out the piping tip situation. I mean, you gotta have those classic ridges, right?
I started by digging through my baking drawers. Total chaos. I found a bunch of random tips I’d accumulated over the years, but nothing that screamed “churro.” Lots of stars, a few round ones, even a leaf tip… nope, nope, and definitely nope.
The Search Begins
So, I hit up the internet. Started with a basic “churro piping tip” search. I mean, I was looking for a photo that I can easily buy something off of the search.
I found that it’s all about a large, closed star tip. Some folks recommended specific ones, but honestly, I just wanted something that looked about right.
Putting It to the Test
- First Attempt: I used a smaller star tip that I already owned because It was smaller than I thought, and the churros came out way too skinny. They were crispy, sure, but they lacked that fluffy, substantial interior. They tasted great! Just looked a little sad.
- Second Attempt: I picked a good-looking one and ordered it, it was the star tip, which I just learned was the right tip, and this time got a large open star,It’s much better! the larger tip and boom. Perfect. Thick, ridged churros, just like the ones you get at the fair. I piped the dough straight into the hot oil, and they puffed up beautifully.
So, the big lesson here? Don’t skimp on the piping tip. That large, closed star is key. It’s the difference between a sad, skinny churro and a glorious, golden, crunchy-on-the-outside, soft-on-the-inside masterpiece. Trust me, it’s worth it!
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