What is your favorite part about Disneyland?
The rides? The Mickey Mouse ears with your name embroidered on? The perfectly manicured trees and bushes and silly signs?
HECK NO! It’s the churros. I mean, if it looks like a duck and walks like a duck, then chances are it’s Donald and you are on your fifth churro and its not even noon. I go there for the churros. Hi, my name is Barb and I am addicted to Disneyland churros. There. I said it.
So what does this have to do with macarons and or this particular blog post? This recipe was designed with all our nostalgic memories of Disneyland in mind. Yes, it was clearly created during the Pandemic, when we were in rapt attention on our sofas at every Disney movie streaming drop, wearing our Mickey Mouse ears, and eating these fabulous churro macs.
Picture the cinnamon sweetness, the crunch, and the flaky goodness that just melts in your mouth. And you want to know why this churro crumble for our churro macs has made its way onto cookies, cakes, candy, pretzels and even ice cream? Just try it.. The rest of this mystery will answer itself.
Here are the steps to making the absolute best thing you will eat all day. (We prefer you measure in grams, because well, we measure everything in grams. But we included the closest measurements for those who don’t have a scale.)
180g (1/2 cup) granulated sugar
25 g (1-1/2 Tbsp.) brown sugar
90g (3/4 cup) cake flour (Don’t have cake flour?)
2 g (1/2 tsp.) baking powder
2 g (1/2 tsp) salt
20 g (2 Tbsp.) sprinkles (any color, we used white)
40 g ( ¼ cup) grapeseed oil (don’t have grapeseed? Try vegetable)
12 g (1 Tbsp.) clear vanilla extract
2 Tbsp. cinnamon-sugar topping (recipe below)
Using stand mixer, attach flat paddle beater.
Measure dry ingredients into bowl. If you are using a scale, we put our bowl right on the scale and just tare out everytime we add a new ingredient.
Mix to combine dry ingredients.
On low speed slowly add oil and vanilla. Mix just until crumble gets, well, crumbly.
Spread out onto parchment paper-lined baking sheet and bake at 350 for 20 minutes. Crumble will be soft coming out of the oven. As soon as it comes out, sprinkle with 2-4 tbsp cinnamon sugar (recipe below). Let cool before using or storing.
¼ cup sugar
1 Tbsp. cinnamon
Store in a shaker with perforated top. (This topping is great on buttered toast, just as is; this is all my youngest one eats.)
Make sure to coat all crumble pieces with the cinnamon-sugar topping. Once cooled, crumble wll get crunchy. Store in airtight container in fridge for up to three weeks, or freezer for up to two months.
This crumble makes enough to make 4-5 dozen macarons. Easy.
I want to hear from you: a comment or review!