Enchanting Spanish Dessert – Spanish Churros Con Chocolate

Allergens

Milk, Gluten (from the flour used)

Ingredients

• 1 cup water
• 2 cups gluten
• free all
• purpose flour
• 4 tablespoons unsalted butter
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoons ground cinnamon
• 1/4 cup granulated sugar, for dusting
• Chocolate dipping sauce (recipe below) Chocolate Dipping Sauce:
• 1 cup heavy cream
• 6 ounces bittersweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. In a medium saucepan, combine water, butter, sugar, salt, and vanilla extract. Heat over medium heat until the butter has melted and the mixture is just starting to boil. Remove from heat.
2. Add gluten free all purpose flour all at once, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
3. Transfer dough to a piping bag fitted with a large star tip. Pipe 5 inch strips of dough onto a parchment lined baking sheet, spaced about 2 inches apart.
4. Heat oil (about 2 inches deep) in a heavy pot or deep fryer to 360°F. Carefully slide the churro strips into the hot oil and fry for about 2 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
5. Combine cinnamon and granulated sugar in a shallow dish. While still warm, toss the churros in the cinnamon sugar mixture to coat.
6. For the chocolate dipping sauce, heat cream in a small saucepan until it just begins to simmer. Pour over chopped chocolate, butter, cinnamon, and salt in a heatproof bowl. Let sit for a minute, then whisk until smooth.
7. Arrange churros on a serving plate and drizzle with the rich, velvety chocolate dipping sauce. Serve immediately.

Chef’s Insight

The contrast between the warm, soft churro and cool chocolate sauce creates an unforgettable flavor explosion in your mouth.

Notes

For an extra touch, garnish the churros with a sprinkle of edible gold leaf.