Churros con Chocolate y Dulce de Leche – Gluten-Free

Allergens

Dairy, Soy (check labels for cross-contamination)

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 2 cups water
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 3 tablespoons unsalted butter
• 1 cup dulce de leche (store
• bought or homemade)
• 8 oz dark chocolate, finely chopped

Instructions

1. In a medium saucepan, combine the water, sugar, salt, cinnamon, nutmeg, and vanilla extract. Bring to a boil.
2. Remove from heat and add the butter, stirring until completely melted.
3. Gradually add the gluten free flour, stirring vigorously to incorporate fully.
4. Transfer the dough to a piping bag fitted with a large star tip.
5. Pipe 6 inch strips of dough onto a parchment lined baking sheet, spaced 2 inches apart.
6. Cut off excess dough and snip the ends of each strip.
7. Bake in a preheated oven at 375°F (190°C) for 15 minutes or until golden brown.
8. In a double boiler, melt the dark chocolate and dulce de leche, stirring to combine.
9. Allow churros to cool slightly, then dip each end in the chocolate dulce de leche sauce.

Chef’s Insight

The perfect blend of textures - crispy exterior, soft interior, and smooth sauce - creates a symphony of indulgence.

Notes

Be sure to use a double boiler for the chocolate sauce to avoid scorching.