Churros con Chocolate

Ingredients

For the Churros

• 1 cup water
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 3 large eggs
• 1 tsp vanilla extract
• Vegetable oil for frying (about 4 cups)

For the Cinnamon Sugar

• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon

For the Mexican Chocolate Sauce

• 4 oz Mexican chocolate (Abuelita or Ibarra), chopped
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tbsp cornstarch
• Pinch of cayenne pepper (optional)

Instructions

Step 1: Make the Dough

In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium-high heat. Once boiling, remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

Step 2: Add the Eggs

Let the dough cool for 2 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will look separated at first but will come together. Add the vanilla and mix until smooth. The dough should be thick but pipeable.

Step 3: Prepare for Frying

Transfer the dough to a piping bag fitted with a large star tip (1/2 inch). Mix the cinnamon and sugar on a shallow plate. Heat oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain consistent temperature.

Step 4: Pipe and Fry the Churros

Pipe 4-6 inch strips of dough directly into the hot oil, using scissors or a knife to cut the dough. Fry 3-4 churros at a time to avoid overcrowding. Cook for 2-3 minutes per side until deep golden brown and crispy. Drain on paper towels.

Step 5: Coat in Cinnamon Sugar

While still warm, roll each churro in the cinnamon sugar mixture until completely coated. Work quickly while they're still slightly oily so the sugar sticks.

Step 6: Make the Chocolate Sauce

Whisk the cornstarch into the milk until dissolved. Combine the heavy cream and milk mixture in a saucepan over medium heat. Add the chopped Mexican chocolate and whisk constantly until melted and smooth. Simmer for 3-4 minutes until thickened. Add cayenne if using.

Step 7: Serve

Arrange churros on a platter and serve immediately with warm chocolate sauce for dipping. The churros are best eaten within 30 minutes of frying.

Chef's Tips

• Oil Temperature is Key: Too hot and churros burn outside while raw inside. Too cool and they absorb oil and become greasy. Use a thermometer and adjust heat as needed.
• Star Tip Required: The ridged surface creates more crispiness. A large open star tip (like Wilton 1M or 2D) works best.
• Don't Overcrowd: Frying too many at once drops the oil temperature and results in soggy churros.
• Mexican Chocolate: The cinnamon and spices in Mexican chocolate tablets give an authentic flavor. In a pinch, use dark chocolate with 1/4 tsp cinnamon.

Variations

• Filled Churros: Inject cooled churros with dulce de leche, Nutella, or pastry cream using a piping bag with a thin tip.
• Churro Bites: Pipe small 1-inch pieces for churro bites - perfect for parties.
• Baked Churros: Pipe onto a baking sheet and bake at 425°F for 15-18 minutes for a lighter version. Brush with melted butter before coating in cinnamon sugar.
• Savory Churros: Skip the sugar coating and serve with cheese sauce or spicy mayo for a savory twist.

Storage Instructions

Churros are best served immediately and do not store well once fried - they lose their crispiness quickly. Uncooked dough can be piped onto parchment-lined trays and frozen for up to 1 month. Fry directly from frozen, adding 1-2 minutes to the cooking time. Chocolate sauce can be refrigerated for up to 1 week; reheat gently, adding milk if needed.

Nutritional Information

Per serving (3 churros with sauce):

• Calories: 320
• Protein: 5g
• Carbohydrates: 38g
• Fat: 18g
• Fiber: 2g
• Sodium: 95mg