Recipe: Churros y Chocolate
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all purpose flour
- 3 whole eggs
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- Spiced Chocolate:
- 4 ounces dark chocolate, chopped
- 2 cups milk
- 1/2 vanilla bean, split and scraped
- 1 tablespoon cornstarch
- 4 tablespoons sugar
- 1/2 teaspoon ground cinnamon
Prepare to fry the churros by heating oil to 375º F. Combine the sugar and cinnamon and reserve.
Bring the water, milk, butter and salt to a boil; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
Transfer flour mixture to bowl of electric mixer fitted with the paddle attachment. Add the eggs one at a time until mixture is homogenous.
Transfer mixture to a pastry bag fitted with a medium star tip. Deposit 4-inch strips of dough into hot oil. Fry until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Roll churros in sugar and cinnamon mixture. Serve immediately.
Place the chocolate, half the milk, and the vanilla bean in a pan and heat, stirring, until the chocolate has melted.
Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar and cinnamon.
Cook on low heat, whisking constantly, just until the chocolate is thickened and begins to bubble. Take care not to scorch the mixture.
Pour and serve warm in cups or bowls for dunking churros.
Makes 6 servings