Midnight Churros con Chocolate

Allergens

Milk, Eggs, Wheat

Ingredients

• 1 cup water
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1 cup all
• purpose flour
• 2 large eggs
• 1/2 teaspoon ground cinnamon
• 1/2 cup sugar
• Vegetable oil for frying For Chocolate:
• 2 cups whole milk
• 3 tablespoons unsweetened cocoa powder
• 6 tablespoons sugar
• 2 ounces bittersweet chocolate, finely chopped
• 1 teaspoon vanilla extract

Instructions

1. In a saucepan, combine water, butter, and salt bring to a boil.
2. Stir in flour until a smooth ball forms.
3. Remove from heat and let cool for 5 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Transfer to a piping bag fitted with a star tip.
6. In a deep fryer or heavy saucepan, pour oil to a depth of 1 inch and heat until a deep frying thermometer registers 350°F.
7. Pipe strips of dough into hot oil and fry, turning occasionally, until golden brown.
8. Drain on paper towels toss in cinnamon sugar mixture.
9. For chocolate, whisk together milk, cocoa powder, sugar, and bittersweet chocolate in a saucepan.
10. Heat, stirring constantly, until smooth.
11. Serve churros warm with hot chocolate for dipping.

Chef’s Insight

The perfect balance of sweetness from the chocolate and crunch from the churros.

Notes

Adjust sugar and cinnamon according to taste.