Starry Night Churros with Chocolate Fondue

Allergens

Dairy, Eggs

Ingredients

• 1 cup gluten
• free flour
• 2 cups water
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 4 tablespoons unsalted butter
• 3 large eggs
• Vegetable oil, for frying
• 8 oz dark chocolate
• 1/2 cup heavy cream
• Cinnamon and sugar mix, for dusting

Instructions

1. In a saucepan over medium heat, combine water, salt, and butter, and bring to a boil.
2. Remove from heat and add gluten free flour, stirring vigorously until the mixture forms a smooth ball.
3. Transfer dough to a stand mixer and beat in eggs one at a time until fully incorporated.
4. Heat vegetable oil to 350°F (175°C) in a deep frying pan. Pipe dough into 6 inch strips, cutting each strip into 3 inch pieces when golden brown. Drain on paper towels.
5. For the chocolate fondue, combine dark chocolate and heavy cream in a double boiler, stirring until smooth.

Chef’s Insight

The secret to perfect churros is frying at the right temperature and ensuring the dough is smooth and well combined.

Notes

Make sure to use high-quality dark chocolate for the fondue to enhance the flavor of the dessert.