Churros with Chocolate Dipping Sauce

Allergens

Dairy, Eggs

Ingredients

• 1 cup water
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1 cup all
• purpose flour
• 2 large eggs
• 1 quart vegetable oil (for frying)
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 2 cups whole milk
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, then reduce the heat to low and stir in flour until the mixture forms a ball. Remove from heat and let it cool for 5 minutes.
2. Add eggs one at a time to the cooled dough, mixing well after each addition. The dough should be smooth and glossy.
3. Transfer the dough into a piping bag fitted with a large star tip. Pipe 6 inch long strips of dough onto a parchment lined baking sheet, spacing them 2 inches apart. Cut off excess dough with a pair of kitchen scissors.
4. In a deep heavy saucepan, heat the oil to 350°F (175°C). Fry the churros in batches for 2 3 minutes per side or until golden brown and crispy. Use a slotted spoon to remove them from the oil and place on a paper towel lined plate to drain excess oil.
5. For the chocolate sauce, in a small saucepan, whisk together cocoa powder, sugar, and cinnamon. Gradually add milk, stirring until smooth. Heat over medium heat until it reaches a simmer, then remove from heat and stir in vanilla extract.
6. Serve churros warm with the chocolate dipping sauce.

Chef’s Insight

For a touch of elegance, serve churros on a white porcelain dish with a side of chocolate sauce in a small ceramic bowl.

Notes

Churros are best enjoyed warm, right out of the fryer.