Pinoy Churros

Ingredients:

Churros:
1 cup (250 ml) water
¼ cup (56grams) unsalted butter, diced into small cubes
1 tablespoon white sugar
¼ teaspoon salt
1 cup (141grams) all- purpose flour
1 large egg
½ teaspoon vanilla extract
Vegetable oil for frying

Dark Chocolate and Mango Coating:
½ cup dark chocolate block, cut into small cubes
1 tablespoon vegetable oil
dried mangoes, minced

White Chocolate Keso Coating:
½ cup white chocolate block, cut into small cubes
1 tablespoon milk
1 tablespoon vegetable oil
¼ cup quezo de bola, grated

Ube and Coconut Coating:
½ cup white chocolate block, cut into small cubes
1 tablespoon milk
½ teaspoon ube flavor
1 tablespoon ube jam
1 tablespoon vegetable oil
1 tablespoon toasted desiccated coconut

Procedure:

Churros:
1. Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 degrees Fahrenheit. While oil is heating prepare batter.
2. Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.
3. Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth.
4. Transfer mixture to a large mixing bowl, let cool 5 minutes.
5. Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth (it will separate at first but keep mixing it will come together).
6. Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch).
7. Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
8. Let fry until golden brown, about 2 minutes per side. Transfer to cooling racks and let cool before dipping in different coatings.

Dark Chocolate and Mango Coating:
1. Melt dark chocolate in the microwave for 30 seconds
2. Mix vegetable oil in melted chocolate. Dip ¾ of each churro in melted chocolate and sprinkle with minced dried mangoes and place on parchment lined baking sheets to set.

White Chocolate Keso Coating:
1. Pour milk in bowl with white chocolate and melt in microwave for 30 seconds
2. Mix vegetable oil in melted chocolate. Dip ¾ of each churro in melted chocolate and sprinkle grated cheese. Place on parchment lined baking sheets to set.

the Ube and Coconut Coating:
1. Pour milk in bowl white chocolate and melt in microwave for 30 seconds.
2. Mix ube jam, ube flavor, and vegetable oil in melted chocolate. Dip ¾ of each churro in the white chocolate and ube mix and sprinkle with toasted desiccated coconut. Place on parchment lined baking sheets to set.