Churros con Chocolate
Star-tipped sticks of choux fried until shatter-crisp, dusted in cinnamon sugar, and dunked into a thick dark chocolate so dense your spoon stands up in it.
Ingredients
- water1 cup
- unsalted butter2 tbsp
- fine sea salt1/4 tsp
- all-purpose flour1 cup
- large egg1
- neutral oil for frying4 cups
- granulated sugar1/2 cup
- ground cinnamon1 tsp
- dark chocolate (70%)6 oz, chopped
- whole milk1.5 cups
- cornstarch1 tsp
Steps
Bring water, butter, and salt to boil.
Bring the water, butter, and salt to a rolling boil in a saucepan. Off heat, dump in the flour and stir hard with a wooden spoon until a smooth ball pulls from the sides.
Cool dough and beat in egg.
Cool 5 minutes, then beat in the egg until the dough is glossy. Transfer to a piping bag fitted with a large star tip.
Heat oil and fry churros.
Heat the frying oil to 360°F (180°C). Pipe 5-inch lengths of dough directly into the oil, cutting with kitchen scissors. Fry in batches for 4 minutes, turning, until deep golden.
Drain and roll churros in cinnamon sugar.
Drain on a rack, then roll while still hot in the cinnamon sugar.
Make the chocolate sauce.
Make the chocolate: whisk the cornstarch into the cold milk in a saucepan. Warm over medium heat, then add the chocolate and whisk until thick and glossy, 4 minutes.
Serve churros with chocolate.
Serve the churros piping hot with the chocolate in mugs for dunking.
Nutrition, per serving. 440 calories. Protein 6.5 grams, 6 percent. Carbs 48 grams, 42 percent. Fat 26 grams, 52 percent. Fiber 3 grams, sugar 20 grams, saturated fat 12 grams, sodium 150 milligrams. Estimated from ingredients.
