PlumTally

Recipe combo

Churros with Chocolate

Vegetarian Spanish and Latin American churros fried until crisp, coated in cinnamon sugar, and served with a semisweet chocolate and heavy cream sauce.

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Recipe details

Servings
4
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
hard

Ingredients

  • 240 Milliliter water - 240 (ml)
  • 60 Gram unsalted butter - 60 (g)
  • 3 Gram fine salt - 3 (g)
  • 150 Gram all-purpose flour - 150 (g), Added all at once to form the dough.
  • 2 Count large eggs - 2 (count), Beaten into the cooled dough one at a time.
  • 1.4 Liter vegetable oil - 1.4 (liters), For deep-frying churros.
  • 100 Gram granulated sugar - 100 (g), Mixed with cinnamon for coating.
  • 4 Gram ground cinnamon - 4 (g), Mixed with sugar for coating.
  • 170 Gram semisweet chocolate chips - 170 (g), Used for the dipping sauce.
  • 180 Milliliter heavy cream - 180 (ml), Heated and poured over chocolate chips for sauce.

Instructions

  1. Prepare coating and setup

    1. *Mix the granulated sugar and cinnamon* in a shallow dish, set a *wire rack over a sheet pan*, and fit a pastry bag with a large star tip.

  2. Cook the dough

    2. In a medium saucepan, combine the water, unsalted butter, and fine salt; heat until the butter melts and the liquid reaches a *steady simmer*. Add the *all-purpose flour all at once* and stir until the dough forms a smooth ball and pulls from the pan, about *1 minute*.

  3. Beat in eggs

    3. Transfer the dough to a mixing bowl and let it *cool for 5 minutes*. Beat in the *large eggs one at a time* until the dough is glossy, thick, and pipeable.

  4. Pipe and fry churros

    4. Heat the vegetable oil in a heavy pot to *350°F / 175°C*. Holding the pastry bag and your hands safely above and away from the oil surface, pipe *4- to 5-inch strips* of dough into the oil, cutting each strip with kitchen scissors; fry in batches until *golden and crisp*, about 2 to 3 minutes per side.

  5. Drain and coat

    5. Transfer churros to the rack to *drain briefly*, then toss while warm in the *cinnamon sugar coating*.

  6. Make chocolate sauce

    6. Heat the heavy cream in a small saucepan until *steaming but not boiling*. Pour it over the semisweet chocolate chips, let stand for *2 minutes*, then whisk until smooth.

  7. Serve

    7. Serve the *warm churros* with the *semisweet chocolate sauce* for dipping.