Churros con Chocolate y Fresas

Allergens

Milk (in chocolate sauce)

Ingredients

• 1 cup gluten
• free flour 2 cups water 1/4 teaspoon salt 2 tablespoons sugar 1 teaspoon ground cinnamon 2 cups vegetable oil, for frying Chocolate Sauce: 1/2 cup dark chocolate, chopped 1/2 cup heavy cream 1 teaspoon vanilla extract Pinch of salt Fresh strawberries, for serving

Instructions

1. In a medium bowl, whisk together the gluten free flour, salt, and 1 tablespoon sugar. Set aside.
2. In a saucepan, combine water, remaining sugar, and cinnamon. Bring to a boil over medium heat, then reduce heat to low and add the flour mixture. Stir until well combined and smooth. Continue cooking, stirring constantly, for 2 3 minutes until the dough forms a ball.
3. Transfer the dough to a piping bag fitted with a large star tip. Pipe 5 inch strips of dough into hot oil, frying until golden brown on all sides. Remove from oil and let drain on paper towels.
4. For the chocolate sauce, combine chopped chocolate, heavy cream, vanilla extract, and a pinch of salt in a microwave safe bowl. Microwave in 30 second intervals, stirring between each, until smooth and combined.
5. Serve churros warm with chocolate sauce for dipping and fresh strawberries on the side.

Chef’s Insight

To achieve the perfect texture, fry the churros at a consistent temperature of 350°F (175°C).

Notes

This recipe uses gluten-free flour to make it suitable for those with gluten intolerance or allergy.