Churros con Chocolate
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5.0
3 reviews
Excellent
Churros con Chocolate
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To make the churros you will need either a churrera tool or a heavy duty piping bag fitted with a Wilton 1M large star tip.Yield: 12 (4 inch) churros
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Ingredients
For the Churros
- 1 c water
- ½ tsp salt
- 1 c unbleached all-purpose flour (well sifted)
- 1 quart oil (for frying)
For the Cinnamon Sugar
- 2 Tbsp sugar
- ½ tsp cinnamon
For the Chocolate
- 4 oz Dark chocolate, chopped
- 3-4 Tbsp milk
Instructions
- Heat water and salt to boiling in a small saucepan over high heat. Once the water begins to boil, remove the pan from the heat and add the flour. Stir with a sturdy, wooden spoon until the flour is incorporated. Switch to a flexible spatula and stir, pressing the dough against the sides of the pan until a smooth and shiny, stiff dough forms, 2-3 min. Set the dough aside to cool slightly.
- Fill a medium saucepan with 3/4 - 1 inch of oil. (The high sides of a saucepan will help reduce the amount of oil splatter.) Heat the oil over medium high heat to 360-375F.
- When the oil has nearly reached temperature, fill a sturdy piping bag, fitted with a 1M, large star, tip (or a churrera) with the warm dough.
- Once the oil has reached temperature, pipe the dough into the hot oil, using a knife to sever each churro. You can pipe more than one churro into the oil at a time, but don't overcrowd them. Overcrowding will cause the temperature of the oil to go down. We want to keep the oil right around the 360-375F mark.
- Fry each churro for roughly 2 minutes per side, flipping halfway through when the bottom starts to get nice and golden.
- Once golden, remove the churros from the hot oil with a slotted, metal spoon. Set them to dry on a paper-towel lined plate. Continue frying the remainder of your batter.
- In a small bowl, mix together cinnamon and sugar. Once the churros are cool to the touch, sprinkle them with the cinnamon sugar mixture.
- In a small saucepan, combine chocolate and milk. Heat over low heat until the chocolate begins to soften. Turn off the heat and mix the chocolate and milk to create a smooth mixture. Add additional milk if you would like a thinner dipping chocolate.
- Serve the churros immediately with the dipping chocolate.
Notes
- If you would like to prepare the churros ahead of time, make and pipe the batter onto parchment, lined baking trays and then freeze the batter. Once the churro batter has frozen solid, you can package them in an airtight container with layers of wax paper in between.
- The batter will stay good frozen for several weeks.
- To fry, drop the frozen churros into the hot oil and fry for 2 1/2 to 3 minutes per side, flipping halfway through when the bottom starts to get nice and golden.
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Overall Rating
5.0
3 reviews
Excellent
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