Recipe for Mexican Churros with a creamy chocolate dipping sauce
250 ml (1 c) water
30 ml (2 T) brown sugar
2.5 ml (½ t) salt
80 ml (⅓ C) butter
250 ml (1 C) flour
oil for frying
cinnamon sugar for dusting
125 ml sugar
250 ml cream
200 g dark chocolate, coarsely chopped
Place the water, sugar, salt and butter into a saucepan and bring to the boil.
Turn off the heat and add the flour.
Use a wooden spoon to stir vigorously until the mixture comes together and forms a ball.
Return to the heat and cook for 1-2 minutes.
Place the dough into the bowl of an electric mixer or processor.
Lightly whisk the eggs together and then add to the dough.
Beat until the sough forms a thick batter.
Transfer the batter into a piping bag fitted with a start nozzle.
Heat the oil in a heavy saucepan over medium-high. The oil should reach 190˚C. When the oil is hot, squeeze a strip of dough into the hot oil.
Fry about 3-4 strips at a time, turning regularly until golden and crisp.
The churros will require about 6 minutes to cook through and turn golden and crisp.
Transfer the cooked churros to a plate lined with paper towels to drain.
When the churros are just cool enough to handle, roll them in the cinnamon-sugar. Repeat with the remaining dough.
Heat the cream and the sugar in a saucepan until the sugar dissolves in the cream.
Break the chocolate chunks into a bowl and pour over the hot cream.
Allow to stand for a minute or two and then whisk until well blended.
Set aside and whisk occasionally until it cools.
Best served hot with chocolate sauce.
Recipe courtesy of Pomegranate Days– a blog by Sam Taylor