Enchanting Churros con Chocolate

Allergens

Milk, Egg

Ingredients

• 1 cup gluten
• free all
• purpose flour 2 cups water 2 tablespoons sugar 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 4 tablespoons unsalted butter, melted 1 large egg Vegetable oil, for frying 1 cup chocolate, chopped or in chunks 1/2 cup heavy cream 1 teaspoon vanilla extract Cinnamon sugar, for garnish

Instructions

1. In a saucepan over medium heat, combine the water, sugar, salt, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally until sugar is dissolved. Remove from heat.
2. Gradually add the gluten free flour into the simmering mixture, stirring constantly until a smooth dough forms. Transfer dough to a large piping bag fitted with a star tip.
3. In a deep frying pan, heat about 2 inches of vegetable oil over medium high heat. Pipe churros directly into the hot oil, cutting off the excess with a pair of scissors. Fry until golden brown, flipping halfway through cooking, and removing them to a plate lined with paper towels.
4. In a microwave safe bowl, combine chocolate chunks and heavy cream. Microwave in 30 second intervals, stirring between each, until smooth and melted. Stir in vanilla extract.
5. To serve, drizzle warm chocolate sauce over the churros and dust with cinnamon sugar.

Chef’s Insight

The secret to perfect churros is to make sure they are crispy on the outside but still tender inside, achieving that balance requires frying at the right temperature.

Notes

Be sure to use a star-tip when piping the churro dough for the classic ridged appearance.