Homemade Churros and Hot Dark Chocolate

Homemade Churros and Hot Dark Chocolate

makes about 20 small churros

from The NY Times

For the Churros:

canola or vegetable oil, for frying

1/2 cup, plus 1 tablespoon granulated sugar

1 teaspoon ground cinnamon

1/2 cup unsalted butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

3 large eggs

For the Chocolate Sauce:

1/2 cup dark chocolate chunks

scant 1 cup heavy cream

pinch of salt

1/2 teaspoon espresso powder (optional)

Add enough oil to a large saucepan or deep skillet to measure 2-inches deep.  Attach a candy/deep fry thermometer to to side of the pan.

In a medium bowl, whisk together 1/2 cups sugar and 1 teaspoon cinnamon.  Set aside.

In a medium saucepan, over medium heat, melt butter, water, 1 tablespoon of sugar and salt.  Bring to a boil.  Reduce heat to low and add flour all at once.  Quickly stir together with a spatula until no lumps remain, and the mixture begins to form a ball.  This will take about 30 to 45 seconds.  Remove from heat and place loose dough ball in a large bowl.

With a spatula, beat the eggs into the dough one egg at a time.  The mixture may appear to be a broken mess, but keep stirring.  Keep the faith.

After the eggs are added, the mixture will be slightly gummy and slightly thick.  That’s perfect.

Spoon batter into a large pastry, or strong Ziplock bag with a Aceto 829 (large open star) tip attached.

Heat the oil, over medium heat,  to 350 degrees F.

Carefully pipe about 4 inch long dough segments into the hot oil.  Use a pair of kitchen sheers to cut the dough from the star tip.  It’s hard not to splash yourself with hot oil, just be  as careful as possible.

Fry dough for 5 to 7 minutes.  This might seem like a long time, but the dough through the center needs to cook through.  The churros will be a deep golden brown, and may split slightly when cooked.  Keep an eye on the timer.  Remove churros from hot oil and place on a paper towel.  After slightly degreased, toss in cinnamon sugar mixture and place on a plate to serve.

To make the chocolate sauce:

Place chocolate chunks, pinch of salt, and espresso powder (if using) in a medium bowl.  In a small saucepan, bring the heavy cream to a boil.  Pour the heavy cream over the chocolate pieces.  Let rest for 1 minute before whisking.  Whisk until chocolate is completely melted.  Serve warm with warm churros.

Churros are best served just after they are fried.  So much yum.