Cuban Churros with Chocolate Dipping Sauce

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium saucepan, combine the water, the churros granulated sugar, salt, and butter.

2. 2

   Bring the mixture to a rolling boil over medium heat, stirring occasionally to dissolve the sugar and melt the butter.

   Ca. 3 min.

3. 3

   Remove the saucepan from the heat, then immediately add all of the flour at once.

4. 4

   Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

   Ca. 1 min.

5. 5

   Transfer the dough to a large bowl and let it cool for 5 minutes.

   Ca. 5 min.

   Kokkens note: Cooling prevents the egg from cooking when added.

6. 6

   Add the egg to the dough and beat with a wooden spoon or electric mixer until fully incorporated and the dough is smooth and glossy.

   Ca. 2 min.

7. 7

   Transfer the dough to a piping bag fitted with a large star-shaped nozzle (about 1/2 inch opening).

   Ca. 1 min.

8. 8

   In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 175°C (350°F).

   Ca. 5 min.

   Kokkens note: Use a candy thermometer to monitor the oil temperature for best results.

9. 9

   Carefully pipe 4-6 inch strips of dough directly into the hot oil, using a knife or scissors to cut the dough from the piping bag.

   Ca. 2 min.

   Kokkens note: Do not overcrowd the pot; cook in batches if necessary.

10. 10

    Fry the churros for 2-3 minutes per side, or until golden brown and cooked through.

    Ca. 6 min.

11. 11

    Using a slotted spoon, transfer the fried churros to a plate lined with paper towels to drain excess oil.

12. 12

    While the churros are still warm, combine the cinnamon sugar granulated sugar and ground cinnamon in a shallow dish.

13. 13

    Roll each churro in the cinnamon sugar mixture until evenly coated.

    Ca. 2 min.

14. 14

    For the chocolate sauce, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.

    Ca. 2 min.

15. 15

    Remove the cream from the heat and add the chopped milk chocolate.

16. 16

    Let stand for 1 minute, then stir until the chocolate is completely melted and the sauce is smooth.

    Ca. 1 min.

17. 17

    Stir in the vanilla extract.

18. 18

    Serve the warm churros immediately with the chocolate dipping sauce.