Churros
I don't like deep frying but these tasty treats are worth it. The base recipe is a standard choux paste so if you have experience with making cream puffs, you're golden. :) Under the cut, you'll find a recipe for a tasty chocolate sauce to dip the churros into if you don't want to roll them in the cinnamon sugar mixture below.
Churros con Chocolate
Churros (makes enough for 4 generous servings or about 40-60 churros)
1 cup water
1/2 cup butter, unsalted
1/4 tsp salt
1 cup all purpose flour
3 large eggs
1/4 tsp ground cinnamon, optional (not used)
vegetable oil, for frying
Serve sprinkled with confectioners' sugar, tossed with regular sugar mixed with cinnamon (1/2 regular sugar and 1/4 tsp cinnamon), dipped in honey or the chocolate sauce (recipe below)
Chocolate Sauce
1 tbsp cornstarch
2 cups milk (any kind)
1/2 cup semisweet chocolate (chocolate chips)
1/4 cup sugar
Directions for Making the Churros:
Sift together the flour and salt.
In a medium saucepan, combine butter and water and bring to a boil.
When mixture is boiling, add in the flour mixture all at once and stir vigorously with a wooden spoon until the dough comes together. Continue to stir and cook the dough for about 1 minute.
Transfer to a large mixing bowl and let it cool for 10 minutes. Beat in the eggs one at a time, waiting until each has been well incorporated before adding the next. Batter may look wet before it comes together, but keep mixing and a smooth dough will form.
Transfer the dough to a pastry bag fitted with a medium (1/2") or large star tip.
NOTE: Use a cloth or other very strong pastry bag and NOT an inexpensive plastic freezer bag. If you have a cookie press, put the dough into that. It is a FIRM dough and I learned from experience as my white plastic pastry bag burst as I was piping out my very first churro.
Pour about 2-inches of oil into a deep saucepan. Bring the oil to about 350-375 deg F.
NOTE: I was insecure so I used 4 inches of oil and it took me about 15 minutes to get the oil up to temperature at a setting between 4 and 5 on my electric stove. I then turned it down to 4 when the temp started getting above 375 deg F.
Meanwhile, prepare the chocolate sauce.
Whisk together the cornstarch and milk. Add mixture, along with chocolate and sugar, to a small saucepan. Bring just to boil, whisking occasionally, and cook until sauce has thickened. Remove from heat.
Pipe 3-4" pieces of churro dough into the hot oil and cook until golden brown, then flip and cook until golden on the second side (about 5-6 minutes total). Remove from oil and set on some paper towels to drain, then dust with confectioners' sugar.
Serve churros with small cups of chocolate sauce.
Churro Trio Platter - cinnamon sugar churros, or plain with honey or chocolate sauce
Churros con Chocolate
Churros (makes enough for 4 generous servings or about 40-60 churros)
1 cup water
1/2 cup butter, unsalted
1/4 tsp salt
1 cup all purpose flour
3 large eggs
1/4 tsp ground cinnamon, optional (not used)
vegetable oil, for frying
Serve sprinkled with confectioners' sugar, tossed with regular sugar mixed with cinnamon (1/2 regular sugar and 1/4 tsp cinnamon), dipped in honey or the chocolate sauce (recipe below)
Chocolate Sauce
1 tbsp cornstarch
2 cups milk (any kind)
1/2 cup semisweet chocolate (chocolate chips)
1/4 cup sugar
Directions for Making the Churros:
Sift together the flour and salt.
In a medium saucepan, combine butter and water and bring to a boil.
When mixture is boiling, add in the flour mixture all at once and stir vigorously with a wooden spoon until the dough comes together. Continue to stir and cook the dough for about 1 minute.
Transfer to a large mixing bowl and let it cool for 10 minutes. Beat in the eggs one at a time, waiting until each has been well incorporated before adding the next. Batter may look wet before it comes together, but keep mixing and a smooth dough will form.
Transfer the dough to a pastry bag fitted with a medium (1/2") or large star tip.
NOTE: Use a cloth or other very strong pastry bag and NOT an inexpensive plastic freezer bag. If you have a cookie press, put the dough into that. It is a FIRM dough and I learned from experience as my white plastic pastry bag burst as I was piping out my very first churro.
Pour about 2-inches of oil into a deep saucepan. Bring the oil to about 350-375 deg F.
NOTE: I was insecure so I used 4 inches of oil and it took me about 15 minutes to get the oil up to temperature at a setting between 4 and 5 on my electric stove. I then turned it down to 4 when the temp started getting above 375 deg F.
Meanwhile, prepare the chocolate sauce.
Whisk together the cornstarch and milk. Add mixture, along with chocolate and sugar, to a small saucepan. Bring just to boil, whisking occasionally, and cook until sauce has thickened. Remove from heat.
Pipe 3-4" pieces of churro dough into the hot oil and cook until golden brown, then flip and cook until golden on the second side (about 5-6 minutes total). Remove from oil and set on some paper towels to drain, then dust with confectioners' sugar.
Serve churros with small cups of chocolate sauce.
Churro Trio Platter - cinnamon sugar churros, or plain with honey or chocolate sauce
