Churros And Hot Chocolate Recipes

EASY HOMEMADE CHURROS WITH CHOCOLATE SAUCE

Steps:

• In a small, shallow bowl, stir together the sugar and cinnamon.
• In a small saucepan over medium heat, whisk together the water, sugar, salt and vegetable oil. Bring the mixture to a boil then remove it from the heat. Stir in the flour, mixing until it forms a smooth ball.
• Heat 3 to 4 inches of vegetable oil in a large, heavy-bottomed stockpot set over medium-high heat until it reaches 375ºF. (There should be a minimum of 3 inches above the oil to prevent it from bubbling over.) Line a plate with paper towels.
• Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip (optional).
• Pipe the dough over the pot of oil to a length of about 4 inches, then using scissors or a sharp knife, cut it so it releases into the oil. (Stand back to avoid any splatters.) Pipe two to three churros into the oil at a time, frying them until they're golden brown and cooked through.
• Transfer the churros to the paper towel-lined plate to drain for 2 minutes, then while they are still hot, roll them in the cinnamon-sugar mixture. Repeat the frying and coating process with the remaining dough.
• Place the chopped chocolate in a small bowl.
• Warm the heavy cream in small saucepan. (Do not let it boil.) Pour the heavy cream over the chopped chocolate. Let it sit for 1 minute then stir to combine.
• It's important to use a cloth or heavy-duty plastic pastry bag, as a regular resealable plastic bag is not thick enough and will split open if you try to pipe the churro dough through it.
• The chocolate sauce will thicken as it cools, so it's best to make it right before you're ready to serve it with the churros.
• A pastry tip isn't essential, however using the large star-shaped tip will give the churros the textured lines characteristic of classic churros.
• This churro recipe can be easily doubled.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

CHURROS WITH MEXICAN HOT CHOCOLATE SPICE MIX

Steps:

• Preheat a deep-fryer or place the vegetable oil into a medium pot over medium-high heat until the oil is 350 degrees F.
• Place the butter, brown sugar, Mexican vanilla extract, salt and 1 cup water in a small saucepan and bring to a boil. Add the flour all at once and stir vigorously with a whisk to combine thoroughly and quickly. Lower the heat to low and cook, stirring with a wooden spoon, for 3 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment, then add the eggs, one at a time, mixing thoroughly after each one. Once both are added, stir vigorously until the dough is homogenous. Place in a pastry bag fitted with a large star tip.
• Combine the granulated sugar, turbinado sugar, cacao nibs, Mexican cinnamon, flaky salt and chipotle powder in a bowl and pour onto a quarter-sheet tray or shallow dish. Set aside.
• Carefully pipe the dough mixture into the oil, cutting when each piece is 5 inches long, and cook in batches, separating to prevent sticking with tongs or a spider, until crisp and golden, about 4 minutes.
• Remove from the oil and place on a tray lined with a paper towel to drain. While still hot, transfer to the sugar mixture and roll until thoroughly coated. Repeat with the remaining dough and serve immediately.
• As street food, these would be served in a heavy paper cone. At home, they can be served in a coffee cup standing up or in a small short vase.

CHURROS WITH HOT CHOCOLATE

Steps:

• Stir together cinnamon and sugar in a small bowl; set aside. Bring milk, butter, and salt to a boil in a small saucepan over medium heat. Add flour, and cook, stirring, until mixture forms a ball and pulls away from sides of pan, about 30 seconds. Remove from heat, and let cool 3 minutes. Add eggs, and stir until batter is smooth. Spoon mixture into a pastry bag fitted with a large open-star tip (such as an Ateco #828).
• Heat 4 to 5 inches oil in a large Dutch oven until it registers 330 degrees on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry 6 to 8 churros at a time, turning once, until deep golden brown all over, about 5 minutes; transfer to a paper-towel-lined plate to drain.
• Roll churros in cinnamon sugar. Serve immediately with hot chocolate.

CHURROS CON CHOCOLATE

Steps:

• For the dough: In a small saucepan, combine the milk, butter and salt and bring to a medium heat. When the butter has melted, add the flour and whisk to combine. Switch over to a wooden spoon and cook the dough until it pulls away from the sides of the pan and it has a slightly sweaty sheen on it, 3 to 4 minutes.
• Transfer the dough to a mixing bowl and let cool for 2 to 3 minutes. Using an electric mixer beat in the eggs 1 at a time. Do not add the next egg until the last one is completely combined.
• Place the batter in a pastry bag outfitted with a large star tip. Reserve.
• To make the chocolate sauce: Place 1-inch of water in a small saucepan and bring to a boil.
• In a heatproof mixing bowl, combine the chocolate, heavy cream, butter and corn syrup. Heat, stirring occasionally, until the chocolate is melted and all the ingredients are well combined.
• Cover the bowl with plastic wrap and remove the saucepan from the heat. Reserve.
• For the cinnamon sugar: In a bag or large mixing bowl, combine the sugar and cinnamon
• In a large saucepan heat the oil to 325 degrees F.
• Pipe the dough into the hot oil in sticks or desired shapes (I kinda like to make mine a little curly). This might be a little tricky at first, but you'll get the hang of it. Fry the dough until it is brown and crispy on all sides, 60 to 90 seconds total, turning frequently. Fry in batches.
• Remove the churros from the oil, blot on paper towels for a second and then toss in the cinnamon sugar. Be sure to do this while the churros are still hot. Serve immediately, while churros and melted chocolate are warm.

CHURROS

Steps:

• Boil the kettle, then measure 300ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.
• Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.
• Fill a large deep saucepan one-third full of oil. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Heat until a cube of bread browns in 45 seconds to 1 min. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.
• Fit a star nozzle to a piping bag - 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp. Be very careful here - if air bubbles form in the churros they can explode, especially if the oil overheats or you use old flour. Cooking with hot oil can be dangerous - before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. Keep children out of the kitchen and protect yourself by wearing long sleeves and eye protection, and keeping your face away from the pan.
• Once the churros are crisp and golden brown, remove them from the oil with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. When you've cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.To see a video of how to prepare churros, take a look at our churros ice cream sandwich recipe.