Churros with Cinnamon Sugar and Thick Chocolate Sauce
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Source: https://recipheon.com/en/recipes/desserts/churros-with-cinnamon-sugar-and-thick-chocolate-sauce
About this recipe
Crispy churros with cinnamon sugar and thick chocolate sauce are a striking Spanish dessert for sharing. The choux pastry is piped through a pastry bag directly into hot oil, making the churros golden and crisp on the outside while soft inside. Serve them warm, coated in fragrant sugar and dipped into a silky sauce made with dark chocolate and cream.
Ingredients
Churros
250 ml water
60 g butter
1 tablespoon sugar
1 pinch salt
150 g all-purpose flour
2 eggs
Approximately 750 ml vegetable oil for frying
Cinnamon Sugar
80 g superfine sugar
2 teaspoons ground cinnamon
Thick Chocolate Sauce
150 g dark chocolate, finely chopped
150 ml whipping cream (30% or 36% fat)
Steps
Heat the water, butter, sugar, and salt in a wide saucepan over medium heat for about 5 minutes, until the butter melts and the liquid begins to boil visibly.
Reduce the heat, add the flour all at once, and stir vigorously with a wooden spoon for 2–3 minutes, until a thick, smooth ball forms and pulls away from the sides of the saucepan. Remove the saucepan from the heat and let the dough cool for about 10 minutes.
Beat in the eggs one at a time, thoroughly beating the dough until smooth after each addition. Transfer the dough to a pastry bag fitted with a large star tip.
Combine the sugar and cinnamon on a flat plate or in a wide bowl so the fried churros can be easily coated.
Heat the oil in a pot to approximately 175°C. Pipe 10–12 cm lengths of dough, cutting them off with scissors or a knife, and fry them in batches for about 5 minutes, turning them once or twice, until evenly golden and crisp. Remove them with a slotted spoon and place them on paper towels.
Heat the cream in a small saucepan over medium heat for about 5 minutes, until very hot but not boiling. Pour it over the chopped chocolate, wait 2 minutes, and stir until smooth and thick.
Coat the warm churros in the cinnamon sugar and serve immediately with the thick chocolate sauce for dipping.
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