المقادير
Method
- Mix the 100 g sugar with the 2 tsp cinnamon in a wide plate and set aside.
- Put the water, butter, 1 tbsp sugar and salt in a pot over medium heat until the butter melts and the mixture starts to boil.
- Turn the heat down to low, add the flour all at once with the vanilla, and stir hard with a wooden spoon for 1 to 2 minutes until a smooth ball of dough forms and pulls away from the sides of the pot.
- Move the dough to a bowl and let it cool for 5 minutes until it is warm, not hot.
- Add the beaten eggs in three additions, mixing well after each one, until the dough is smooth, glossy, firm and holds its shape.
- Put the dough in a piping bag fitted with a wide star tip (1–1.5 cm).
- Heat the oil in a deep pot over medium-high heat until it reaches 180°C (when you dip a wooden skewer in, small bubbles form steadily around it).
- Pipe 10–12 cm lengths straight over the oil and cut them with scissors; fry only 4–5 churros per batch.
- Fry the churros for 2–3 minutes, turning them with tongs halfway through, until deep golden on all sides.
- Lift the churros onto paper towels for just 30 seconds, then roll them right away, while hot, in the cinnamon sugar.
- For the chocolate sauce: heat the milk, cream and sugar in a small pot over medium heat until it starts to steam, without letting it boil.
- Add the cornstarch mixture while stirring constantly, and leave it for 1 minute over low heat until it thickens slightly.
- Take the pot off the heat and add the chopped chocolate; leave it for 1 minute, then stir until the sauce is smooth and glossy.
- Serve the churros right away while hot, with a bowl of the warm chocolate sauce for dipping, and dust with a little powdered sugar if you like.
ملاحظات
⚠️ Allergy note: contains Wheat/gluten (flour), Eggs, Dairy (butter, milk, cooking cream; chocolate may contain milk), Soy (chocolate may contain soy lecithin), Chocolate may contain traces of nuts
Use a star tip, not a round one: the ridges give the crunch and keep the churros from bursting in the oil.
Keep the oil at 180°C: if it's cooler, the churros soak up oil and turn soggy; if it's hotter, the outside burns while the inside stays raw.
Don't add the eggs while the dough is very hot, or the eggs will cook and the dough will turn lumpy.
Roll the churros in the cinnamon sugar as soon as they come out of the oil, because the sugar won't stick once they cool.
If you don't have cooking cream, use the same amount of whole milk instead and add an extra 1/2 tsp cornstarch.