Chocolate Hazelnut Stuffed Churros Recipes

CHOCOLATE-STUFFED CHURRO DONUTS RECIPE BY TASTY

Steps:

• In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
• As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
• Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
• Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
• Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
• On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
• Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
• Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
• Heat oil in a deep pot to 350˚F (175˚C).
• Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
• Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
• Drain on a paper towel before rolling in cinnamon sugar.
• Enjoy!

DOUBLE CHOCOLATE-STUFFED MINI CHURROS (MINI CHURROS RELLENOS DE CHOCOLATE) RECIPE BY TASTY

Steps:

• In a saucepan over a medium heat, combine the butter, sugar, water, and salt ,and bring to a boil.
• Reduce the heat to medium-low, and mix in the flour with a wooden spoon until the dough comes together to form a soft ball.
• Take the saucepan off the heat and cool for 5 minutes, to prevent the eggs from curdling.
• Gradually mix in the eggs one by one.
• Add in the vanilla extract and rum, and mix until creamy.
• Spoon the mixture into a piping bag with a star nozzle.
• Pipe mini churros onto a baking tray, about the length of your index finger, and top with mini chocolate chips.
• Pipe another churro on top, so that no chocolate shows.
• Freeze for 20 minutes, until set.
• In a large saucepan, heat up the oil until it reaches 375˚F (190˚C).
• Fry the churros in the oil for a few minutes, until slightly golden in color.
• Transfer to a paper towel-lined plate or a clean kitchen towel to drain.
• Combine the remaining sugar with the cinnamon.
• Coat each churro in the cinnamon sugar, then serve.
• Enjoy!

HOMEMADE CHURROS WITH CARDAMOM AND CHOCOLATE

Steps:

• Bring water to a boil in a medium-sized pot. Add vegetable oil, sugar, and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough balls up and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple.
• Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat.
• While oil heats, combine heavy cream, dark chocolate, chocolate-hazelnut spread, butter, sugar, and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes.
• Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag.
• Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not crowd the pot.
• Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with paper towels.
• Place cardamom seeds, cinnamon stick, and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine.
• Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.

CHOCOLATE HAZELNUT STUFFED CHURROS

Steps:

• Full recipe here : http://recipes-all.com/chocolate-hazelnut-stuffed-churros/.
• it's Easy , Enjoy.

CHURROS WITH CHOCOLATE

Steps:

• Special equipment: Piping bag fitted with a large star decorating tip
• Make the dough by heating water, sugar and salt in saucepan over medium heat until hot. Add the flour all at once and stir vigorously for 1 minute on the heat to dry the mixture out. Remove from heat and transfer the dough to a stand mixer bowl; mix on low speed until there is no longer steam escaping from the dough. With the mixer running on medium, add the eggs, 1 at a time, incorporating completely until a shiny, smooth texture forms before adding the next egg, and then the egg yolk. Scrape down the mixer bowl with a rubber spatula between each addition. Transfer the dough to the piping bag.
• Pour oil into a large heavy bottomed pot to a depth of 4 inches; heat over medium-high heat to 375 degrees F.
• To fry the churros, carefully squeeze the dough from the piping bag directly over the oil in 3 to 4-inch lengths, cutting the dough at the tip with a butter knife and gently dropping them into the oil. Turn frequently with a Chinese strainer or tongs until golden brown, about 3 minutes. Work in batches to prevent overcrowding the pan and allowing the oil to reheat to 375 degrees F between each batch. Drain the churros on a paper towels and then toss in sugar to coat while still warm.
• Melt the chocolate in a glass bowl set over a pan of barely simmering water. Arrange the curros on a serving platter and serve the chocolate sauce alongside. Enjoy!
• Cook's Note: Self-rising flour makes the churros a bit lighter and fluffier, but all-purpose flour works just fine. Pick your favorite flavored chocolate; I love the flavor of orange and chocolate or even bacon chocolate with these churros!