Churros con Chocolate

Allergens

Milk, Eggs

Ingredients

• 1 cup water
• 1/2 cup unsalted butter
• 1 1/4 cups all
• purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 2 large eggs
• Canola oil, for frying
• 3 cups whole milk
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• A pinch of salt
• 1 teaspoon pure vanilla extract

Instructions

1. Begin by preparing the churro batter. In a medium saucepan, combine water and butter, heating until the butter has melted and mixture comes to a boil. Remove from heat and add flour, sugar, and salt. Stir vigorously until dough forms, then let cool for 5 minutes. Beat in eggs one at a time, until batter is smooth and glossy. Transfer to a piping bag with a star tip. Heat canola oil in a deep frying pan until it reaches 350°F (175°C). Pipe 4 inch strips of dough into the hot oil and use scissors or a knife to cut them off. Fry for 2 3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. For the chocolate sauce, in a medium saucepan over low heat, combine milk, cocoa powder, sugar, cinnamon, salt, and vanilla extract. Stir until fully incorporated and smooth. Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes

Chef’s Insight

To achieve the perfect texture, fry churros at a consistent temperature and remove them from the oil as soon as they turn golden brown.

Notes

Make sure to let the dough cool slightly before adding eggs to prevent scrambling them.