Churros with Chocolate Sauce

Ingredients

• 250 g Callebaut Milk Chocolate
• 125 ml Double Cream (48%)
• 75 ml Whole Milk
• 1 teaspoon Concentrated vanilla extract/essence
• 175 g Caster Sugar
• 4 teaspoons Ground Cinnamon
• 500 g All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• Vegetable oil for frying (quantity as needed)

Tools

• Mixing Bowl
• Spatula
• Measuring Spoons
• Piping Nozzle & Bag

Recipe Overview

This recipe guides you through the process of creating crispy and flavorful churros paired with a decadent chocolate dipping sauce. Perfect for indulging your sweet tooth, these Spanish-inspired treats are made by combining a simple dough of flour, baking powder, salt, and sugar. The dough is then piped into hot oil and fried until golden brown and crispy. After frying, the churros are tossed in a mixture of cinnamon and sugar, adding a delightful aromatic touch. Meanwhile, the chocolate sauce is prepared by melting milk chocolate with double cream, whole milk, and a hint of vanilla extract for added richness and flavor. Once ready, serve the freshly fried churros alongside the velvety chocolate sauce for a delightful dessert or snack that''s sure to impress. Enjoy the irresistible combination of crunchy churros and creamy chocolate sauce with every bite.

Recipe Detail

Follow comprehensive recipe steps covering Chocolate Sauce, Cinnamon Sugar, Churros Dough preparation, frying, and serving for a delightful homemade churros experience, ensuring each stage is executed flawlessly to achieve crispy perfection and rich flavor.

Prepare Chocolate Sauce:

• Place the chocolate in an oven-proof bowl and set aside.
• Heat the cream and milk in a saucepan until simmering.
• Pour the hot cream mixture over the chocolate in the bowl. Allow it to sit for 1 minute.
• Whisk the mixture until smooth, then stir in half of the vanilla extract. Set aside.

Prepare Cinnamon Sugar:

In a separate bowl, stir together the sugar and cinnamon until well blended. Set aside.

Prepare Churros Dough:

• In a mixing bowl, sift together the flour, baking powder, and salt. Set aside.
• In a separate saucepan, combine the remaining vanilla extract with water and bring to a boil.
• Immediately add the flour mixture to the boiling liquid. Stir vigorously with a wooden spoon until a smooth dough forms.
• Remove the dough from heat and let it rest for 10 to 15 minutes.

Fry the Churros:

• Fill a piping bag fitted with a 2cm wide star tip with the rested churro dough.
• Heat vegetable oil in a deep fryer to 190˚C (375˚F).
• Pipe the churro dough directly into the hot oil, using scissors to cut each churro to the desired length. Fry until golden brown and crispy, about 3-4 minutes.
• Remove the fried churros from the oil and drain them on paper towels to remove excess oil.

Serve:

• Toss the fried churros in the prepared cinnamon sugar mixture until evenly coated.
• Arrange 3-4 churros on each serving plate.
• Serve with a side of warm chocolate sauce (approximately 25ml per serving) for dipping.

Enjoy your freshly made churros with warm chocolate sauce for a delightful treat!