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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.
AI-generated Add the eggs one at a time to the cooled dough. Beat thoroughly after each addition until the mixture is smooth and uniform again; temporary separation during mixing is normal. Transfer the dough to a sturdy piping bag fitted with a star nozzle with an opening of about 12 mm.
AI-generated 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.
AI-generated 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.
AI-generated Coat the warm churros in the cinnamon sugar and serve immediately with the thick chocolate sauce for dipping.
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