Cinnamon-Sugar Churros with Chocolate Sauce | Inspired by My Trip to Amsterdam
Equipment
Medium pot, Large heavy-bottomed pot, Measuring spoons, Measuring cups, Weighing scale (optional), Piping bag fitted with a large star tip, Candy or deep fryer thermometer, Small baking dish, Wire rack, Baking sheet
YIELD:
5-6 servings
ACTIVE COOKING TIME:
30 minutes
TOTAL TIME:
1 hour and 30 minutes
Section 1: Ingredients
Churro Dough
6 tbsp. (84g) unsalted butter
1 cup (235g) water
1 ½ tbsp. (20g) granulated sugar
2 tsp (9g) vanilla extract
1 tsp. (6g) fine sea salt
1 cup (140g) all purpose flour
3 eggs + 1 egg yolk
Frying oil (i.e. peanut, corn, sunflower, canola)
Sugar Coating
½ cup (130g) granulated sugar
1 tsp. (2g) ground cinnamon
Chocolate Sauce
½ cup (123g) heavy cream
1 tbsp (3g) espresso powder
¼ tsp cayenne
¼ tsp ground cinnamon
½ tsp (2g) vanilla extract
5 ounces (140g) dark chocolate (60% cacao is best)
Kosher salt
Section 2: Directions
Cinnamon-Sugar Churros
Melt your unsalted butter gently over medium heat in a pot. Once melted, add 1 cup of water, 1 teaspoon of salt, 1 ½ tablespoon of granulated sugar and 2 teaspoons of vanilla extract. Bring to a boil.
Once it reaches a boil, bring to medium-low heat add in 1 cup of all-purpose flour. Mix together until it forms a cohesive dough, then remove from heat and add 3 eggs and one egg yolk.
Transfer mixture to a piping bag fitted with a large star tip.
Fill a large, heavy-bottomed pot halfway with oil and heat up to 375°F using a candy or deep fryer thermometer.
While the oil heats up, whisk together granulated sugar and cinnamon. Transfer mixture to a small baking dish. Then, set a wire rack on a baking sheet and cover it with a paper towel.
Pipe your batter directly in the oil until it’s about 4-5 inches long. Snip it off with scissors. Fry for 5-8 minutes, or until golden brown. Remove from oil using a spider and place on your paper towel landing. Allow to drain for 30 seconds and then toss in your sugar mix. Repeat with remaining batter.
Chocolate Churro Sauce
For your chocolate sauce, bring your heavy cream to a boil. Add in vanilla extract, cayenne pepper, ground cinnamon and espresso powder. Mix in your dark chocolate until thoroughly incorporated and fully melted.
Serve on the side as a dip or drizzle on top of churros and enjoy!
Storage and Leftovers
To reheat churros in the oven, preheat to 375°F. Spread your churros on a baking sheet and pop them in for 5-8 minutes until fully heated through.
To reheat the sauce you can spoon it into a heatproof bowl set over in a saucepan of simmering water. Heat the sauce for about 5 minutes, stirring regularly, or until it has become liquid again.
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