Save favorite recipes & more!


Homemade Churros (Baked, not Fried)

Homemade Baked Churros

Save Recipe

Hi Bold Bakers!

Are Baked Churros better than fried ones? I’ll show you how to make Homemade Baked Churros and you can find out for yourself. Plus, learn how to make a gorgeous Hot Chocolate to go along with them. So let’s get baking!

Be sure to subscribe to my FREE Newsletter for more great recipes like this one!

Subscribe to my YouTube Channel for a NEW video recipe every week and don’t miss my Bold Baking Holiday recipes for simple recipes that deliver over-the-top results this holiday season!

The Hot Chocolate is a perfect accompaniment for these churros. It’s rich and smooth, and ideal for dipping.

Churros, Baked, Homemade, Gemma Stafford, Bigger Bolder Baking, Recipes

4.6 from 36 reviews
Homemade Churros
 
Prep time
Cook time
Total time
 
Author:
Serves: 30
Ingredients
  • 1 cup (8oz/225g) water
  • ½ cup (4oz/113g) butter
  • ½ tsp vanilla extract
  • 2 tablespoons brown sugar (white if you don’t have brown)
  • ¼ tsp salt
  • 1 cup (5oz/143g) plain flour/ all purpose flour
  • 3 eggs, at room temperature
  • For coating:
  • ¼ cups (4oz/113g) sugar
  • ¼ tsp salt
  • 1tsp cinnamon
  • Hot Chocolate
  • http://thenoshery.com/spanish-hot-cho...
  • Hot Chocolate
  • 6 oz (1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped
  • 2 ½ cups (20oz/570ml) milk
  • ½ tsp cornstarch/ cornflour (to be mixed with a 2 tsp of water)
  • ¼ teaspoon vanilla
Instructions
  1. , Preheat oven to 400F (200C). Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line parchment paper; set aside.
  2. In a medium saucepan, add water, brown sugar, salt and butter. Place over medium-high heat. Heat until butter is melted and mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.
  3. Now, using a wooden spoon you want to stir the dough around you pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute :), then take it off the heat and set aside.
  4. In a jug, combine eggs and vanilla and whisk together.
  5. Using your wooden spoon add incorporate a little of your egg mix into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
  6. Continue adding your eggs until combined
  7. Transfer your dough to a piping bag fitted with a star nozzle.
  8. Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly.
  9. Leave about 2 inches of space between the churros.
  10. Bake for around 18-22 minutes or until golden brown. THEN turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool.
  11. Combine sugar, cinnamon and salt in a ziplock baggie.
  12. Take the churros straight from the oven and toss them in the Roll churros in mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.
  13. Enjoy your homemade churros with my decadent and thick hot chocolate
  14. For the Hot Chocolate:
  15. In a large heavy saucepan heat the milk until to a simmer.
  16. Combine chocolate, Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted.
  17. Whisk the cornstarch mixed with water (aka slurry) into the chocolate.
  18. Cook over medium heat, whisking constantly, until chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.
  19. Remove chocolate from heat and stir in vanilla.
  20. Serve in large cups with churros.

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

27 Images
Submit Your Photos
Sophie
Mayeve
lutaloki
Labelab
Tibasheikh
Veronica Sidarose
Aniescakecreations
EmmaJane
Camille
Mary Aris
anjicooper
Najlafarook2197
AfreenFatima
Kenken
sofielockheart
Michelle B. Mariano
Jodi
Myatam
MKBaker
Olivia Thomas
anjicooper
anjicooper
jjsnowflake
chaz1028
Anna Paula Kue Usman
Mirna Forsberg
Keinii
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

414 Comments

  1. LI LI S Churniasari on August 21, 2017 at 4:25 am

    I made it, it was so good 😍 thanks for the recipe. I really love it! 😘

    • Gemma Stafford on August 22, 2017 at 2:52 am

      Well done you, it is worth getting this one right!
      Gemma 🙂

  2. lachlan michie on August 15, 2017 at 4:36 pm

    hey im doing theese for a cooking class and i tested out the recipe last night. they came out like profiteroles and i was wondering how to make them that harder texture outside and how to make them keep that star shape?

    • Gemma Stafford on August 16, 2017 at 8:50 am

      Hi Lachlan,
      I emailed a response to you as there were gremlins in the website!
      I think you may have needed a little more flour. This mixture should not be very liquid when piped, it should pipe holding its’ shape.
      If you can weigh the ingredients, instead of using cups, that will be more accurate. Flour in different places absorbs liquid in different ways too, it is easier to add more than to take it out!
      I am impressed that you are trying this recipe, do try again,
      Gemma 🙂

  3. Sonia on July 13, 2017 at 1:02 pm

    Hi Gemma, just making these and I wonder if I could refrigerate the pastry for tomorrow 🙂 Thanks

    • Gemma Stafford on July 14, 2017 at 2:36 am

      Hi Sonja,
      I would prefer to bake, refrigerate, and refresh in a hot oven tomorrow. This will work best for this dough,
      Gemma 🙂

      • Sonia on July 24, 2017 at 9:11 am

        Sorry for late reply. Anyway I refrigerated it and it was ok, no problems I would say. The only problem I had was with the nozzle which is very important. At first I had too small/thin nozzle so the churros were too crunchy and I didn’t felt any softness from the inside. In the other case I had too big nozzle and the dough was too thick and even though they were golden brown the inside was still in some places a tiny bit runny. Choose your nozzle carefully if you bake these! 😀 🙂

        • Gemma Stafford on July 25, 2017 at 3:21 am

          Great advice Sonia, thank you for this input, it is very useful for other bold bakers,
          Gemma 🙂

  4. Jackson G on July 2, 2017 at 1:05 pm

    Hi Gemma, I was just wondering if it is ok to freeze the pastry and/or how long they keep for?
    thanks,
    jackson

    • Gemma Stafford on July 3, 2017 at 2:55 am

      Hi there Jackson,
      Yes, this will be perfectly fine. Freeze in a sealed container for up to a month or so. refresh in a hot oven before serving. thank you for being in touch,
      Gemma 🙂

      • Jackson G on July 10, 2017 at 12:32 pm

        ThankYou sooo much!

  5. MJ Law on June 18, 2017 at 11:21 pm

    Hi Gemma,
    My churros turned out soggy and too eggy in the middle even after 25 minutes of baking at 180°C. It stuck to the baking paper and all the fat/oil from the butter leaked out and soaked the baking paper. I followed to quantities in the recipe and the instructions so I don’t know what went wrong. Can you please help?
    Thanks,
    MJ

    • Gemma Stafford on June 19, 2017 at 1:54 am

      Hi there,
      Given that you say you followed the recipe and method exactly (do go back and double check that) I suspect that you may have a problem with your oven temperature/thermostat.
      It is really important too to preheat your oven, for any baking really, think about this! If the oven is right, and the recipe is right, you really cannot fail with this.
      I think the paper you used may have been greaseproof paper, rather than baking paper. I have never known baking paper to fail.
      Hope this is of some help in figuring this out.
      Gemma 🙂

    • Jackson G on July 2, 2017 at 12:55 pm

      It says 200C !

      • Gemma Stafford on July 3, 2017 at 2:57 am

        Hi there,
        Yes, it will need a hot oven,
        Gemma 🙂

  6. Annaowuor on June 14, 2017 at 10:51 am

    My churros were more like cream puffs what did I do wrong?

    • Gemma Stafford on June 22, 2017 at 9:20 am

      you didn’t do anything wrong. This recipe is similar to cream puffs when baked. If you fried them it would be a little bit different texture.

  7. moneeba yasin on June 11, 2017 at 9:08 am

    HI Gemma! I love your youtube channel and think your an amazing baker. Could I have the recipe converted into grams because I can understand it and make them more easily.
    Thanks a lot

    • Gemma Stafford on June 12, 2017 at 2:08 am

      Hi there,
      the recipe as written here on the website is already in all of the measuring styles.
      cup (8oz/225g) water
      ½ cup (4oz/113g) butter
      ½ tsp vanilla extract
      2 tablespoons brown sugar (white if you don’t have brown)
      ¼ tsp salt
      1 cup (5oz/143g) plain flour/ all purpose flour
      3 eggs, at room temperature
      For coating:
      ¼ cups (4oz/113g) sugar
      ¼ tsp salt
      1tsp cinnamon
      Hot Chocolate
      http://thenoshery.com/spanish-hot-cho
      Hot Chocolate
      6 oz (1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped
      2 ½ cups (20oz/570ml) milk
      ½ tsp cornstarch/ cornflour (to be mixed with a 2 tsp of water)
      ¼ teaspoon vanilla
      Do go back and check this out,
      Gemma 🙂

  8. Sophie on June 10, 2017 at 5:38 pm

    I would LOVE to make these churros!
    Can I make the churros and the hot chocolate ahead of time? Or is there a better way? I need to prepare these a few days ahead.

    • Gemma Stafford on June 11, 2017 at 1:46 am

      Hi Sophie,
      these are really best baked and eaten. You could freeze them when fully baked, then refresh in a hot oven before serving. I think it would be good, but I suggest you do a run of this ahead of when you need them. hope this works out well for you. The chocolate sauce is easily put together a day or so ahead 🙂

  9. Hannah.C on June 6, 2017 at 6:59 pm

    Can I dip these in dulce de leche?

    • Gemma Stafford on June 6, 2017 at 9:19 pm

      oh yes you sure can!!!! that will be amazing 🙂

  10. elyssa manap on June 2, 2017 at 3:52 am

    Hi gemma, i know this recipe is for baking the churros but i was wondering if i could also use this recipe to fry them?

    • Gemma Stafford on June 3, 2017 at 2:52 am

      Yes, this is perfectly possible, take care with boiling oil if you are young or inexperienced! 180C should do it.
      Gemma 🙂

  11. Cherry on June 1, 2017 at 8:14 pm

    Hi Gemma,

    I was reading your recipe and wondering how different is it from baking eclairs since it’s the same pâte à choux. Why is the result different?

    Thank you!

  12. Jana Omar Hilal on May 31, 2017 at 9:12 am

    Loved it made it after ramadan my family and i were jumping up amd down for more not mention iy was my first churro to make and the joy chocolate was.to die for i even made more to eat thanks for the recipe

    • Gemma Stafford on May 31, 2017 at 9:59 pm

      That is so great to hear. Thank you for trying it out 🙂

  13. Jojo3132 on May 29, 2017 at 5:52 pm

    Will magarine work in place of butter for this recipe?

    • Gemma Stafford on May 30, 2017 at 3:34 am

      Hi there,
      Yes, a good quality hard margarine, designed for baking, not spreading, is best!
      Gemma :0

      • Jojo3132 on June 3, 2017 at 3:42 am

        Thanks Gemma ! The churros turned out lovely :·)

  14. Gina on May 29, 2017 at 5:39 pm

    Hi Gemma. I tried this using the first few ingredients exactly as stated: 1 cup water, 1/2 cup butter salt and 1 cup flour, but my batter is very loose and didn’t firm or ball up like in the video. Not sure what I may have done wrong?

    • Gemma Stafford on May 30, 2017 at 4:07 am

      Hi Gina,
      here is the recipe:

      1 cup (8oz/225g) water
      ½ cup (4oz/113g) butter
      ½ tsp vanilla extract
      2 tablespoons brown sugar (white if you don’t have brown)
      ¼ tsp salt
      1 cup (5oz/143g) plain flour/ all purpose flour
      3 eggs, at room temperature
      For coating:
      ¼ cups (4oz/113g) sugar
      ¼ tsp salt
      1tsp cinnamon
      Hot Chocolate
      http://thenoshery.com/spanish-hot-cho
      Hot Chocolate
      6 oz (1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped
      2 ½ cups (20oz/570ml) milk
      ½ tsp cornstarch/ cornflour (to be mixed with a 2 tsp of water)
      ¼ teaspoon vanilla
      I cannot tell what went wrong as you did not tell me exactly how you followed the recipe, and if there were changes to other ingredients! Do let me know,
      Gemma 🙂

  15. jjsnowflake on May 13, 2017 at 2:55 am

    Hi Gemma,
    I made this today (2nd attempt) and it was soft and had the texture of cream puff, not really churro-like crispy. Is that the right texture?
    Thanks!

    • Gemma Stafford on May 14, 2017 at 3:20 am

      hi there,
      No! these should be firm and slightly crisp. I think you under-baked them!
      Gemma 🙂

  16. Grace on May 11, 2017 at 12:28 pm

    Hi! Just made these and they turned out well, only problem is, I can’t get the cinnamon/sugar to stick. I literally took them from the oven to the sugar mix and it just doesn’t stick! I did follow the directions ( I used to be Assistant pastry chef) but can’t see what I did wrong. Perhaps baked too long?

    • Gemma Stafford on May 12, 2017 at 2:04 am

      Hi Grace,
      Did you brush them with butter? This is an essential step,
      Gemma 🙂

      • Grace on May 12, 2017 at 7:51 am

        Gemma- I didn’t see that step in the directions but will try again. Thanks for responding so quickly!

      • Deb on June 2, 2017 at 8:32 am

        These looks so good and easy enough for even an inexperienced baker like me to handle! I’m just glad I read the comments before making them, since brushing them with butter before coating is not in the directions!
        Gemma – it looks like you started to put it in on Step #12, but then maybe it got deleted? It says to “toss them in the Roll churros in mixture”.
        Hopefully you’ll see this and fix it, since it sounds like it’s an important step! Can’t wait to try them!

        • Gemma Stafford on June 3, 2017 at 2:57 am

          Hi Deb,
          I do not brush these with butter, but you can if you wish. If you coat them when they are hot the sugar and cinnamon will stick, as they will be slightly sticky.
          Let me know how you get on with this,
          Gemma 🙂

  17. Becky on May 5, 2017 at 8:42 am

    Hi Gemma! Thanks for the great recipe and video! If I wanted to make this for a dinner party, could I make the pastry in advance (and refrigerate?) and then wait to bake? Or is it necessary to make the pastry right before baking? Thanks!

    • Gemma Stafford on May 6, 2017 at 1:28 am

      Hi Becky,
      I prefer to make and bake, and refresh in a hot oven.
      This means that you are not worried about how they will turn out, when you are trying to enjoy your party.
      A few minutes will bring these back to life!
      Gemma 🙂

  18. Madison on May 4, 2017 at 6:06 am

    Hi there! This recipe looks phenomenal and I plan on making them into little bites like you mentioned at the end. Will I have to adjust baking time for the smaller balls? Thanks!

    • Gemma Stafford on May 6, 2017 at 2:29 am

      Hi Madison,
      Yes, but only a fraction, you will need to keep an eye on this yourself,
      Gemma 🙂

  19. Lian Arguin-Laverdière on April 13, 2017 at 2:48 pm

    Hi, about the eggs, is it small or large eggs?

    • Gemma Stafford on April 14, 2017 at 3:46 am

      I generally use large eggs, medium will do, small are too small generally,
      Gemma 🙂

  20. Dee on April 12, 2017 at 1:48 am

    Hi Gemma

    These were great. The second time I made them like donuts and glazed them with your special salted caramel sauce. I can’t get enough of them. Thanks for simplifying both!

    do you have a sticky gingerbread (loaf/cake) recipe that doesn’t need molasses? I can only find molasses-sugar and various syrups like maple-carob..

    • Gemma Stafford on April 12, 2017 at 7:15 am

      Hi Dee,
      This is a great idea, well done you! I am happy that you mastered this one!
      I have a great Gingerbread Cake here on the website. I make this in a slow cooker/crock pot.
      If you do not have one you can bake this in the oven. Use a heavy bowl, and cover it down. It is a slow bake 130C.250F for about 2 hrs, but you will need to monitor this. I have not oven baked this, and I have not tried it at a higher temperature, so it will be an experiment,
      Gemma 🙂

  21. lara on April 4, 2017 at 8:16 pm

    This was delicious!

  22. Bipasyana on March 22, 2017 at 5:13 am

    Hi Gemma,
    i really love all of your recipes. so far i have tried irish soda bread,whole wheat bread,best ever pizza,monkey bread pizza,Digestive biscuit, carrot cakes and many more.i cant remember all 😀 and all of these i made without egg using your substitution chart.All came out satisfactory. i once tried churros too by substituting egg with ground flax seed and water mixture but unfortunately i failed. isn’t there any substitution of egg which is perfect for this recipe? it looks so yummy and i want to try self made version of these. Thank you for all the recipes so far. lots of love!

    • Gemma Stafford on March 22, 2017 at 10:00 am

      Hi there,
      Well! there are some recipes which really rely on eggs. This recipe is from Mexico, and Mexicans eat more eggs than any other race on earth, how about that!
      For me there is no substitute which really works in this type of recipe, choux pastry being the other one.
      Check online, there may be other ideas,
      Gemma 🙂

      • Bipasyana on March 22, 2017 at 7:05 pm

        Thank you so much for responding. My bad i couldnt taste it.(being a vegetarian is tough sometimes ?)
        I have a small request. Can you do a basic video for a vegetarian like me ,making it clear in which tye of recipe egg is must and in which type of recipe we can substitute it?
        Thank you for your help. Keep baking and guiding us.

        • Gemma Stafford on March 23, 2017 at 4:37 am

          Good idea! Eggs are such a vital part of some baking, but not all!
          Will add this to my ideas list, thank you,
          Gemma 🙂

  23. Goldo on March 20, 2017 at 9:45 pm

    Does serve 30 mean 30 servings or 30 churros?

    • Gemma Stafford on March 21, 2017 at 8:21 am

      Hi there,
      This means 30 churro, I do hope you enjoy this,
      Gemma 🙂

      • Goldo on March 27, 2017 at 6:49 am

        Thanks so much!!

  24. Nadia on February 24, 2017 at 8:51 am

    These were my first churros and they turned out perfect. I cheated with store bought dulce de lece. Thank you for sharing!

    • Gemma Stafford on February 24, 2017 at 12:54 pm

      You naughty girl Nadia, lol!
      I am so happy that this recipe worked for you, well done,
      Gemma 🙂

  25. Ruzanna A.R on February 12, 2017 at 8:42 pm

    Hi,
    I like this recipe. Thanks.
    I think some tweaking is required though somewhere, maybe the baking time. But honestly I love the idea of baked churros because well o didn’t have to be stuck in the kitchen frying it! and when you are managing toddlers… oven stuff are awesome!

    I like making things ahead and observe how it freezes then cooks. Thus that’s exactly what this is, it’s Freezed churros dough pre piped then when needed into the oven..

    I realised at 200 c for 20 mins was not exactly how I say nicely cooked, it got dark on the bottom and slightly deflated.. so my second test was at 180c 20 mins and brought the temp down to 150c for 10 mins… hoping that cooks it well with less deflating…

    however still awesome and my kids got chocolate mess everywhere 🙂

    ps. how do I post pictures?

    • Gemma Stafford on February 13, 2017 at 7:48 am

      Hi there,
      Ah! it sounds like you are experimenting with this recipe, good job, get it right for you.
      You can post your photos through the link at the bottom of every recipe. I will look forward to seeing the results,
      Gemma 🙂

  26. Lucy on February 5, 2017 at 12:25 pm

    I made these due to the good reviews but these tasted horrible!

    • Gemma Stafford on February 6, 2017 at 1:11 am

      Haha! Lucy I guess you got something wrong! Go back to the recipe and check it out, it is a learning curve,
      Gemma 🙂

  27. sbishnoi88 on January 29, 2017 at 9:25 pm

    I can’t wait to try this! Where do you get your pastry bags/tips? The star tip I have will make really skinny churros 🙁

    • Gemma Stafford on January 30, 2017 at 1:20 am

      Hi there,
      I have loads of these frosting tips, collected over the years, and add to them from time to time. Wilton do a really great range, which are available on Amazon, and any kitchen shop will have them too. Failing all of that you can use a plastic food bag, with a churro sized corner cut off, and use that! it will not be ridged, but it will be good too. Use what you have, this is how it was done in times past!
      Gemma 🙂

  28. Vaishnavi Rasam on January 25, 2017 at 1:11 pm

    Hi, I love all your recipe. I want to make churros, can I substitute egg in this recipe??

    • Gemma Stafford on January 27, 2017 at 2:08 am

      Hi there, really no!
      This type of pastry is based on eggs, it really is related to choux pastry, and although you may find alternative recipes online I do not find them to work in the same way,
      Gemma 🙂

  29. Katelynn on January 23, 2017 at 3:39 am

    A good recipe. I made a churro ice cream bowl! ;D

    • Gemma Stafford on January 25, 2017 at 5:45 am

      Yummy, what a great idea Katelynn,
      Gemma 🙂

  30. kimo on January 4, 2017 at 12:22 am

    hi Gemma
    i like the recipe but am worried about can i fry them instade baking. Thnaks

    • Gemma Stafford on January 4, 2017 at 11:37 am

      Sure you can, just watch the temperature, needs to be about 180 degrees to cook through without over baking on the outside,
      Gemma 🙂

  31. Inbar on December 22, 2016 at 2:22 am

    Hi Gemma, this recipe looks amazing.
    Im from israel and we’re celebrating Hanukka this week, a holiday full of Sufganiot (check it out!) and donuts. I think i will try something else this year and make these amazing looking Churros! I have a question though, does the taste is similar to the deep-fried Churros? I dont want to fry them, but i do want it be tatsy as deep-fried ones.
    Thanks in advance and happy holidays!

    • Gemma Stafford on December 23, 2016 at 3:13 am

      Hi Inbar,
      If you get this recipe right they are every bit as good as the fried version. I wish you every success with this recipe.
      Gemma 🙂

      • Inbar Yannai on December 23, 2016 at 1:18 pm

        Thank you!

  32. TheZmartZombie on November 29, 2016 at 8:53 am

    When mixing, can I use an automatic mixer?

    • Gemma Stafford on November 30, 2016 at 2:34 am

      Well! this recipe is best made by hand, though some people do use a mixer to add the eggs, little by little, so try it out!
      Gemma 🙂

  33. Jodi on November 27, 2016 at 3:28 am

    Oh my CHURROS!!!!!! These were amazing, loved my me and my family – WILL be making these again!!! Thanks for sharing such a simple yet delicious recipe!!! 🙂

    • Gemma Stafford on November 28, 2016 at 2:29 am

      Hi Jodi,
      I am really happy to hear this, people get this either very right, or very wrong, well done you,
      Gemma 🙂

  34. Lia Sokol on November 25, 2016 at 6:45 am

    Hi gemma,
    I LOVE your blog and YouTube channel. could make these with gluten free flour? Thanks!

    • Gemma Stafford on November 25, 2016 at 1:27 pm

      hi there, yes, I think this is worth a shot! Use a good all purpose gf flour. It is good ot have oyu with us,
      Gemma 🙂

  35. Jane on November 17, 2016 at 4:28 pm

    Hi Gemma, could I have the nutrition facts for this recipe?

    • Gemma Stafford on November 18, 2016 at 6:20 am

      What do you mean? Are you talking calories, or fats, carbs, sugars etc. I do not do that type of breakdown, Gemma 🙂

  36. Myra on November 4, 2016 at 8:05 am

    Hi! I’m from India and watch almost all your videos & try them out as well! Churros are my favourite! I’m making them for a bakery sale in my school to raise funds. Could you please suggest how I should increase the quantities? I’m planning to serve it in paper cups with 4-5 churros sticks each. Please do let me know asap 🙂

    • Gemma Stafford on November 5, 2016 at 4:31 am

      Hi Myra, for this recipe you can simple multiply the recipe. Do try it out with a small batch first, to be sure you have it right. All baking takes practice.
      I would be tempted to only do double batches at a time, this will allow you to prepare more as you bake one lot. Do not let the batter sit around for too long before baking, this is important 🙂

  37. Gyanvi on October 31, 2016 at 3:43 am

    hi!
    i really likes your recipe but cannot decide which egg substitute to use. can you please help me with that.

    • Gemma Stafford on October 31, 2016 at 4:14 am

      Hi there, there are some recipes which cannot be made with an egg substitute, or at least not successfully! This is one of them, it is heavily reliant on eggs. Choux pastry is also like this, it will not be the same thing if you substitute the eggs! Gemma 🙂

    • Wendy on July 24, 2017 at 5:22 am

      Hi Gemma, I was wondering can u make this recipe with sweeteners (eg natvia) and can u substitute flour for wholemeal, almond meal/flour or coconut flour?

      • Gemma Stafford on July 24, 2017 at 7:09 am

        Hi Wendy,
        The sweetener can readily be substituted, choose a natural one if you can, agave powder/xylitol etc. There is a requirement here that the sugars slightly caramelize, in order to give a good result. They type of flour is important too, I would not use a whole meal flour for this bake. This is a delicate thing, it relies on the recipe being as true as possible,
        Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This