Tuesday, June 14, 2011


Okay, these are a little funny looking. But boy, are they delicious. Churros remind me of county fairs, carnivals and Disneyland. They make me feel like a kid again with the sugar (or chocolate in this case) sticking to the corners of my mouth. Mmm… Hungry yet?

Makes 20 small churros

For the Churros:
Canola or vegetable oil, for frying
½ cup, plus 1 tablespoon granulated sugar
1 teaspoon ground cinnamon
½ cup unsalted butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
3 large eggs

For the Chocolate Sauce:
½ cup dark chocolate chunks
Scant 1 cup heavy cream
Pinch of salt
½ teaspoon espresso powder (optional)

Add enough oil to a large saucepan or deep skillet to measure 2-inches deep. Attach a candy/deep fry thermometer to side of the pan.

In a medium bowl, whisk together ½ cups sugar and 1 teaspoon cinnamon. Set aside.

In a medium saucepan, over medium heat, melt butter, water, 1 tablespoon of sugar and salt. Bring to a boil. Reduce heat to low and add flour all at once. Quickly stir together with a spatula until no lumps remain, and the mixture begins to form a ball. This will take about 30 to 45 seconds. Remove from heat and place loose dough ball in a large bowl.

With a spatula, beat the eggs into the dough one egg at a time. The mixture may appear to be a broken mess, but keep stirring. Keep the faith.

After the eggs are added, the mixture will be slightly gummy and slightly thick. That’s perfect.
Spoon batter into a large pastry, or strong Ziploc bag with a large open star tip attached.

Heat the oil, over medium heat, to 350 degrees F.

Carefully pipe about 4 inch long dough segments into the hot oil. Use a pair of kitchen shears to cut the dough from the star tip. It’s hard not to splash yourself with hot oil, just be as careful.
Fry dough for 5 to 7 minutes. This might seem like a long time, but the dough through the center needs to cook through. The churros will be a deep golden brown, and may split slightly when cooked. Keep an eye on the timer. Remove churros from hot oil and place on a paper towel. After slightly degreased, toss in cinnamon sugar mixture and place on a plate to serve.

To make the chocolate sauce:
Place chocolate chunks, pinch of salt, and espresso powder (if using) in a medium bowl. In a small saucepan, bring the heavy cream to a boil. Pour the heavy cream over the chocolate pieces. Let rest for 1 minute before whisking. Whisk until chocolate is completely melted. Serve warm with warm churros.

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