After cooling to room temperature, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once firm, transfer them to a freezer-safe bag and store them in the freezer for up to 3 months. To reheat frozen bake in a preheated oven at 400°F (200°C) for 10-15 minutes or until crispy and warm.

Add the water, butter, sugar and salt to. large pota. Bring to boil, then reduce to a low heat. Pour in the flour and beat with a wooden spoon until the mixture forms a ball. Remove from heat and set aside to let the mixture rest for 5 minutes.

People love their ease of preparation, irresistible flavor , versatility, temperature contrast between the hot cold , comforting nature. With their origins, evolving cultural impact, and wide-reaching popularity, classic remain a beloved treat that satisfies taste buds and brings people together.

Milkshake with Dulce de Leche. For milkshake lovers, this is the ultimate ! Another cool way to enjoy all you have to do is mix some in a blender with vanilla bean ice cream, milk, vanilla extract, and some warm dulce de leche. Be sure to have some extra on hand because you're ...

To make the chocolate over a double boiler, simply add the ingredients to a large heatproof bowl. Place the bowl on top of a pot of gently simmering water making the sure the bottom of the bowl is not touching the water. Stir until melted. Take off the heat and allow to cool completely.

Dip in Cinnamon Sugar while still warm and transfer to a cooling rack set on a baking sheet to cool completely. Reheat at 350°F/180°C for 5 - 7 minutes to re-crisp; sprinkle with extra Cinnamon Sugar before .

Prepare the Dough (10 minutes): In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Reduce the heat to low, add the flour, and stir vigorously until the mixture forms a ball, about 1 minute.

Transfer to a freezer safe container or freezer bag and seal tightly. Store in the freezer for up to 3 months. To reheat the frozen place them in a single layer on a baking sheet lined with foil. Bake for about 5 to 10 minutes in a preheated 350 degree F oven. Then roll around in the cinnamon sugar and serve warm with the chocolate .

If you have too much dough in the piping bag, this can get tricky. Heat the oil to 350 - 375 F, and maintain the frying temperature around 350 F+. Any lower will make the oily, and dry them out. If the oil is too hot, the will darken too fast and the center will be raw.

2. Dulce de leche: This rich and creamy is made from sweetened condensed milk. It pairs perfectly with the cinnamon-sugar flavor of . 3. Caramel: Another classic that goes well with . Look for a thick and creamy caramel best results. 4.

Once the oil is boiling, pipe lines of dough, roughly 4-5 inches long, into the hot oil to deep fry for 4-6 minutes. Remove them when they are crispy and golden brown, and place them on a paper towel-lined plate to absorb excess grease. In a shallow bowl or plate, add sugar and cinnamon. Stir to combine.

Gradually stir in the eggs. Fill a piping bag with the batter. Use a star tip and pipe 6-inch long logs onto a lined baking sheet. Bake at 400° Fahrenheit for 20 minutes or until golden brown. Leave the in the turned-off oven for an extra 10 minutes. After baking, coat the in the cinnamon sugar mixture.

Allow the dough to cool for 10 minutes. While the dough cools, combine the granulated sugar, cinnamon, and a pinch of ground nutmeg in a shallow dish. Heat the oil to 350°F in a large pot. Line a platter with paper towels and set this dish next to the frying pot with the cinnamon-sugar close at hand as well.

Remove from pan and drain excess grease on paper towels. Repeat until all dough is cooked and are made. Mix sugar and cinnamon together in a bowl or on a plate and dredge hot into mixture, coating all sides evenly. Heat chocolate in microwave for 10 seconds and stir.

Instructions. Combine water, sugar, salt, and butter in a medium saucepan. Place over medium high heat until butter is melted; bring to a boil. Remove from heat and add flour all at once, stirring vigorously until all the flour is blended in and the mixture pulls away from the sides of the pan. Let cool 4 to 5 minutes.

dough. Liquid - In a large heavy-bottom saucepan, over medium heat, add water, butter, sugar, and salt.Bring to a boil and turn the heat to medium-low. Flour - Add the flour all at once and stir vigorously using a wooden spoon or silicone spatula for 30 to 60 seconds. Continue to cook on low for another 30 to 60 seconds or until the dough comes away from the sides of the pan (see ...

Use spatula to stir in crushed cinnamon cereal, mixing until thoroughly combined. Gently fold in whipped cream, being careful not to stir too much or too vigorously. Cover bowl with plastic wrap and refrigerate until 1 hour before .

Squeeze 5-inch strips of dough into the hot oil. Repeat, while frying 5-6 at a time. Cook the about 1-2 minutes on each side or until golden brown. Place the on a plate with paper towel to remove any excess oil and then coat them with the cinnamon sugar mixture. To make the caramel , combine the water and sugar and cook ...

Oven Method: Preheat the oven to 300F. Place on a baking sheet and cover with aluminum foil. Bake 5-10 minutes or until warm. Microwave Method: Wrap the in paper towels, place on a microwave-safe plate. Microwave for 1-2 minutes or until warm.

Batter: Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined - it should be a thick, gummy batter, like a wet sticky dough, not thin and watery. Piping bag: Transfer dough into a piping bag with a 8mm / 1/3" star tip nozzle. Set aside while oil heats.

Instructions. Combine the sugar and cinnamon in a shallow dish and set aside. Preheat Convection to 180°C. To make the mix together flour and salt in a bowl. Add oil and boiling water and stir until combined and a thick, sticky batter. Transfer to a piping bag fitted with a large star tip nozzle. Line the enamel tray with non-stick ...

Boil. Place a small saucepan on medium-high heat, add the 1 cup water and ⅛ teaspoon salt, and bring to a boil. Then, sift the 1 cup of all-purpose flour into a large heat-safe mixing bowl, eliminating any clumps. Mix it up. Make a well in the flour with your hand and carefully pour in the boiling water.

Instructions. Place the chopped chocolate in a medium bowl and set aside briefly. Pour the cream into a small saucepan over medium-high heat, and heat until it just starts to bubble. Pour the heavy cream over the chopped chocolate and let it sit for 1 minute to soften the chocolate.