Churros Con Chocolate

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium saucepan, combine the water, butter, granulated sugar, and salt for the churros. Bring the mixture to a rolling boil over medium-high heat, stirring until the butter is melted.

   Ca. 5 min.

2. 2

   Remove the saucepan from the heat and immediately add the all-purpose flour. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.

   Ca. 2 min.

3. 3

   Transfer the dough to a large bowl and let it cool for 5 minutes. Beat in the large egg until fully incorporated and the dough is smooth and glossy.

   Ca. 3 min.

   Kokkens note: The dough will look shaggy at first, but keep mixing until it comes together.

4. 4

   Spoon the churro dough into a piping bag fitted with a large star nozzle (about 1.5 cm opening).

   Ca. 1 min.

5. 5

   Pour the vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 5 cm. Heat the oil to 180°C (350°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for crispy churros.

6. 6

   Carefully pipe 10-15 cm strips of dough directly into the hot oil, using kitchen scissors to snip the dough from the piping bag. Fry 3-4 churros at a time to avoid overcrowding the pot.

   Ca. 5 min.

   Kokkens note: Do not overcrowd the pot, as this will lower the oil temperature and make the churros greasy.

7. 7

   Fry the churros for 2-3 minutes per side, or until golden brown and cooked through. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

   Ca. 5 min.

8. 8

   While the churros are frying, prepare the cinnamon sugar by combining the granulated sugar and ground cinnamon in a shallow dish.

   Ca. 1 min.

9. 9

   Immediately after draining, roll the warm churros in the cinnamon sugar mixture until evenly coated.

   Ca. 2 min.

10. 10

    For the chocolate sauce, combine the whole milk, heavy cream, dark chocolate, granulated sugar, and cornstarch in a small saucepan. Whisk continuously over medium heat until the mixture thickens and comes to a gentle boil.

    Ca. 5 min.

    Kokkens note: Keep whisking to prevent the chocolate from sticking to the bottom of the pan.

11. 11

    Remove the chocolate sauce from the heat and pour it into small serving bowls.

    Ca. 1 min.

12. 12

    Serve the warm churros immediately with the hot chocolate dipping sauce.