CHURROS WITH CHOCOLATE-CARAMEL DIPPING SAUCE
If you've never tried a freshly made churro-deep-fried to a golden brown-try these! Increase the scrumptiousness with chocolate-caramel dipping sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 20 servings
Number Of Ingredients 11
Steps:
- Mix 1/2 cup sugar and cinnamon in shallow bowl until blended. Reserve for later use.
- Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
- Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon sugar; toss to evenly coat.
- Microwave chocolate, caramels and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate and caramels are completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 65 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 14 g, Protein 2 g
HOMEMADE CHURROS WITH DIPPING SAUCE
Make fresh Homemade Churros with Dipping Sauce in just 30 minutes! These cinnamon-sugared homemade churros with chocolate dipping sauce sure are delicious!
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Mix 1/2 cup sugar and cinnamon in shallow bowl until blended.
- Bring water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
- Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon mixture; toss to evenly coat.
- Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 40 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 10 g, Protein 2 g
CHURROS WITH CHOCOLATE DIPPING SAUCE
Lengths of tasty choux pastry are fried until crisp, rolled in cinnamon sugar and served with a luxurious chocolate sauce.
Provided by Katerina | Easy Weeknight Recipes
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- To the flour mixture, add the oil and water and mix until just combined. The dough will be thick and sticky.
- Transfer the dough to a piping bag fitted with a 1/3-inch star tip nozzle.
- Place a heavy-bottomed pot over medium-high heat and add 2-inches of oil.
- Allow oil to heat up to 340°F.
- Pipe in 6-inch lengths of dough into the oil, snipping off with a scissor. Only cook 3 to 4 per batch.
- Cook each churro for 2 to 5 minutes, or until golden brown. Roll occasionally during cooking.
- Place the cooked churros on a paper-lined plate to drain off any excess oil.
- To make the coating, combine the sugar and cinnamon in a shallow plate. Roll each churro in the cinnamon-sugar until completely coated.
- Make the chocolate sauce by melting the chocolate and cream together using a double boiler. You can also microwave the chocolate and heavy cream in 30-second bursts. Make sure to use a microwave-safe bowl. Stir the sauce after each burst, and continue to microwave until melted and smooth.
- Once completely melted and smooth, stir in the vanilla extract and serve with the churros!
Nutrition Facts : Calories 148 kcal, Carbohydrate 17 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 12 mg, Sodium 165 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE
Steps:
- In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
- For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
- For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
- Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
- To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.
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