Churros and Warm Chocolate Sauce


A delicious sweet dipped in chocolate, Chef Rosa-Maria Tortorici shares her recipe for churros, a spanish dessert pastry.

Churros and Chocolate Sauce



1 cup water
1/2 cup unsalted butter
1/4 teaspoon salt
2 teaspoons sugar
1 teaspoon vanilla extract
1 cup all-purpose flour - sifted
3 eggs
Canola oil - for frying
1/4 cup sugar - dusting
1/2 teaspoon ground cinnamon - optional

Chocolate for dunking:

1 tablespoon cornstarch
2 cups milk
6 ounces dark chocolate - chopped
4 tablespoons sugar


To make the churros:

1. In a medium saucepan, Bring the water, butter, salt, sugar and vanilla extract over medium- high heat. Reduce the heat to low and stir in the flour using a wooden spoon. Stir vigorously until the mixture forms a ball, about 1 minute. Remove the mixture from the heat and transfer it into a a large bowl. Use a stand mixer fitted with the paddle attachment and beat on medium speed for a minute or 2 to cool it a little.

2. Break and add 1 egg at a time, into a small dish and whisk them just to blend a little. Add these to the flour mixture while still on medium speed and mix until blended. Mix well after each addition.

To make the chocolate for dunking:

1. In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve.

2. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture.

3. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.)

4. Remove the pan from the heat and whisk until smooth then reserve in a warm place.

To cook and assemble the churros:

1. Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 370 degrees F. Mix the sugar with the cinnamon on a plate and reserve.

2. Spoon the churro mixture into a pastry bag fitted with a closed star tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time.

3. Fry the churros, turning them once, until golden brown, about 1 to 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.

4. When the churros are just cool enough to handle, roll them in the cinnamon-sugar.

5. Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.


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