Mexican 20 min

Churros con Chocolate

Name: Churros con Chocolate
Total time: 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 cup water; ½ cup (1 stick) unsalted butter; 1 tablespoon sugar; ½ teaspoon salt; 1 cup all-purpose flour; 3 large eggs; 1 teaspoon vanilla extract; 2 cups vegetable oil for frying; ½ cup sugar mixed with 2 teaspoons cinnamon for coating; 4 oz dark chocolate, chopped; 1 cup heavy cream; 1 tablespoon butter

bakingcomfort-food

Ingredientsfor 2

480

Cal

Protein

52g

Carbs

28g

Fat

11 cup water
2½ cup (1 stick) unsalted butter
31 tablespoon sugar
4½ teaspoon salt
51 cup all-purpose flour
63 large eggs
71 teaspoon vanilla extract
82 cups vegetable oil for frying
9½ cup sugar mixed with 2 teaspoons cinnamon for coating
104 oz dark chocolate, chopped
111 cup heavy cream
121 tablespoon butter

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Instructions

1
Combine water, butter, sugar, and salt in a saucepan over medium heat. Bring to a rolling boil, then add flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball, about 2 minutes.
2
Transfer dough to a stand mixer or bowl. Beat in eggs one at a time on medium speed, then add vanilla, beating after each addition until the dough is smooth, glossy, and slowly falls in thick ribbons from a spoon.
3
Heat oil in a deep skillet to 375°F. Transfer dough to a piping bag fitted with a large star tip. Pipe 6-inch lengths of dough into the hot oil, cutting with scissors, and fry in batches for 3–4 minutes per side until deep golden and crispy.
4
Drain churros on paper towels for 1 minute, then roll immediately in the cinnamon-sugar mixture while still hot.
5
Make the chocolate sauce: bring cream to a simmer, pour over chopped chocolate, let sit 1 minute, then whisk with butter until glossy and smooth. Serve churros immediately alongside the warm chocolate dipping sauce.