Churros with Chocolate Sauce
Crispy on the outside, soft and tender on the inside, Churros have a flavor no one can resist, especially when dipped in chocolate! Use a closed star piping tip (one with rounded off edges), which gives the churros more defined edges, which means crispier exterior and a classic fluted shape.
- Yield
- 18
Directions
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For the coating, whisk together 1/2 cup sugar and cinnamon in a shallow dish and set aside.
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Heat about 1 1/2 inches vegetable oil in a large pot or deep skillet over medium-high heat to 360 F. While oil is heating, prepare batter.
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Add water, butter, sugar and salt to a large saucepan and bring to a boil over medium-high heat. Add flour and reduce heat to medium-low. Cook, stirring constantly with a rubber spatula, until mixture comes together and is smooth (a few lumps are fine).
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Transfer mixture to a large mixing bowl and let cool 5 minutes.
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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.)
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Transfer to a piping bag fitted with a rounded star tip (no bigger than 1/2 inch).
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Carefully pipe mixture into preheated oil, into about 6-inch lengths, cutting the end with clean scissors.
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Fry until golden brown, about 2 minutes per side. Transfer to paper towels to drain briefly, then transfer to cinnamon-sugar mixture and roll to coat.
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Repeat process with remaining dough (frying no more than 5 or 6 at a time). Serve with chocolate dipping sauce.
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Chocolate Sauce: Place the chopped chocolate and optional ground cinnamon in a medium bowl.
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To a small saucepan set over medium heat, add the cream and bring to a simmer. Do not let it boil.
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Pour the cream over the chocolate and let sit for 1 minute to gently soften the chocolate.
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With a whisk, start from the center of the mixture and whisk the chocolate and cream together until smooth.
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Commence dipping churros!
From Shawnie's class “Spanish Paella”
