Churros with Chocolate Dipping Sauce
Happy Cinco de Mayo everyone! I don´t know if you are cooking mexican tonight for dinner or not. If by chance you are, here is the perfect little dessert to end your meal with, Churros. They require very little ingredients to make, and come together quickly, but trust me, the end result is amazing! The cinnamon-sugar coating adds crunch and just the right amount of sweetness. If that weren't enough, the chocolate dipping sauce takes this dessert to the next level, a great combination of flavors. I promise if you make them, you won’t be disappointed!
Churros
2 tablespoons butter
2 tablespoons brown sugar
1 1/2 teaspoons kosher salt
1 1/4 cups water
1 cup plus 2 tablespoons all-purpose flour, sifted
2 large eggs
vegetable or canola oil, for frying
Cinnamon Sugar
1/2 cup sugar
1/2 teaspoon ground cinnamon
Whisk the sugar and cinnamon together in a wide, shallow bowl. Set aside.
To make the churros: Combine the butter, sugar, salt, and water in a medium saucepan. Set the pan over medium heat and bring to a simmer, stirring frequently to melt the butter. When the mixture reaches a simmer, remove the pan from the heat and add the flour. Using a wooden spoon, vigorously stir until the flour is completely incorporated – the mixture will be quite thick. Place the pan back over the heat and cook for about 1 minute, stirring constantly, until the dough is very smooth and sticky. Take the pan off the heat again and cover with a lid. Set aside for 15 minutes. Then, add the eggs, one at a time, using the wooden spoon to stir until fully incorporated before adding the next. Transfer the dough to a pastry bag fitted with a large star tip.
Add enough oil to a large pot/pan to come to a depth of about 2 inches. Heat until the oil registers 375 F on a candy thermometer. When the oil is ready, hold the pastry bag just barely above the oil and pipe 4-inch ribbons of dough directly into the oil. Use scissors or a small paring knife to cut the batter. Don’t overcrowd the pan, add just a few at a time. Fry for about 2 minutes, or until golden brown and cooked through – flip the churros a few times to brown them evenly on all sides. Remove with a spider strainer and transfer to a baking sheet lined with a few layers of paper towels to drain. Return the oil to 375 F before adding a new batch of churros to the pan. Toss the churros in the cinnamon-sugar mixture to coat.
Chocolate Dipping Sauce
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil/crisco
In a microwave safe bowl, heat the chocolate chips and tablespoon of oil in 30 second intervals until melted. Stir to combine and serve with the warm churros.
recipe found here
Churros
2 tablespoons butter
2 tablespoons brown sugar
1 1/2 teaspoons kosher salt
1 1/4 cups water
1 cup plus 2 tablespoons all-purpose flour, sifted
2 large eggs
vegetable or canola oil, for frying
Cinnamon Sugar
1/2 cup sugar
1/2 teaspoon ground cinnamon
Whisk the sugar and cinnamon together in a wide, shallow bowl. Set aside.
To make the churros: Combine the butter, sugar, salt, and water in a medium saucepan. Set the pan over medium heat and bring to a simmer, stirring frequently to melt the butter. When the mixture reaches a simmer, remove the pan from the heat and add the flour. Using a wooden spoon, vigorously stir until the flour is completely incorporated – the mixture will be quite thick. Place the pan back over the heat and cook for about 1 minute, stirring constantly, until the dough is very smooth and sticky. Take the pan off the heat again and cover with a lid. Set aside for 15 minutes. Then, add the eggs, one at a time, using the wooden spoon to stir until fully incorporated before adding the next. Transfer the dough to a pastry bag fitted with a large star tip.
Add enough oil to a large pot/pan to come to a depth of about 2 inches. Heat until the oil registers 375 F on a candy thermometer. When the oil is ready, hold the pastry bag just barely above the oil and pipe 4-inch ribbons of dough directly into the oil. Use scissors or a small paring knife to cut the batter. Don’t overcrowd the pan, add just a few at a time. Fry for about 2 minutes, or until golden brown and cooked through – flip the churros a few times to brown them evenly on all sides. Remove with a spider strainer and transfer to a baking sheet lined with a few layers of paper towels to drain. Return the oil to 375 F before adding a new batch of churros to the pan. Toss the churros in the cinnamon-sugar mixture to coat.
Chocolate Dipping Sauce
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil/crisco
In a microwave safe bowl, heat the chocolate chips and tablespoon of oil in 30 second intervals until melted. Stir to combine and serve with the warm churros.
recipe found here
Comments
Post a Comment