Starry Night Churros con Chocolate

Allergens

Wheat

Ingredients

• 1 cup water
• 2 tablespoons white sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup all
• purpose flour
• 2 quarts vegetable oil for frying
• 1 cup chocolate (for dipping)

Instructions

1. Combine water, sugar, salt, and vanilla in a saucepan. Bring to a boil, remove from heat and stir in flour until mixture forms a ball.
2. Transfer dough to a piping bag and pipe 6 inch strips onto a parchment lined baking sheet, spacing them evenly apart. Cut off the tip of the bag and press down on each strip to create churro shapes.
3. Heat oil in a deep fryer or heavy saucepan to 375 degrees F (190 degrees C). Carefully lower a few churros at a time into the hot oil and fry until golden brown, turning occasionally with a slotted spoon. Drain on paper towels.
4. Whisk together chocolate and 2 tablespoons hot water until smooth. Dip each churro in chocolate to coat completely. Return to parchment lined baking sheet and allow to set.

Chef’s Insight

The balance of sweet and bitter in the chocolate contrasts delightfully with the crisp exterior and soft interior of the churro.

Notes

This recipe requires careful handling of hot oil, so please use caution when frying.