Churros con Chocolate Caliente

Allergens

Gluten, Dairy, Eggs

Ingredients

• 1 cup water 2 tablespoons unsalted butter 1/4 teaspoon salt 1 cup all
• purpose flour 2 eggs 1 quart vegetable oil for frying 1/2 cup sugar, for dusting 1 teaspoon ground cinnamon 1 cup whole milk 1/4 cup unsweetened cocoa powder

Instructions

1. Prepare the hot chocolate by combining milk, cocoa powder, and 1/4 cup of sugar in a saucepan over medium heat. Stir until the sugar dissolves and the chocolate is fully incorporated, creating a smooth and velvety consistency. Keep warm.
2. In a separate bowl, combine flour and remaining 1/4 cup of sugar with cinnamon. Mix well.
3. In another saucepan, heat water, butter, and salt until the butter melts completely. Remove from heat and let it cool slightly.
4. Gradually add the flour mixture to the warm butter mixture, stirring until a smooth dough forms. Let it rest for 5 minutes.
5. Preheat oil in a deep frying pan or a deep fryer to 350°F (175°C).
6. Transfer the dough into a piping bag with a star shaped nozzle and pipe 4 inch long strips of dough directly into the hot oil, cutting them off with a sharp knife. Fry until golden brown, approximately 2 minutes per side. Remove from oil and drain on paper towels.
7. Serve immediately with warm chocolate sauce for dipping.

Chef’s Insight

The secret is in the timing - fry the churros for just the right amount to achieve that perfect balance between crispiness and fluffiness.

Notes

Be cautious when handling hot oil, and ensure you have a heat-resistant spatula for frying.