There really is nothing better than perfectly sweet churros and luscious chocolate and whether you make them for your love as a snack or dessert. When frying churros, make sure you taste the first churro batch to see if they are cooked inside. Sometimes they are nicely golden on the outside but way too gooey on the inside – this can happen when the oil temperature is too high so you should reduce the temperature a bit. Homemade churros are best eaten right away. The longer they sit the softer they get. If you need to store them, put them in the fridge. The perfect churro is just within reach with just a few simple tips: use a high heat cooking oil or peanut oil, keep the heat at 350F throughout the cooking process and don’t overcrowd the pan with churros.
For the coating whisk together sugar and cinnamon in a shallow dish, set aside. Heat vegetable oil in a large pot or deep saute pan over medium-high heat to 350 degrees. Prepare the dough while oil is heating. Add water, butter, sugar, and salt to a large saucepan, bring to a boil over medium-high heat. Add flour, reduce heat to medium-low and cook and stir constantly with a rubber spatula until mixture comes together and is smooth. Transfer mixture to a large mixing bowl, let cool 5 minutes. Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture comes together and is smooth. Transfer to a 16-inch piping bag fitted with a rounded star tip. Let fry about 2 minutes per side until golden brown.
Transfer to paper towels to dry briefly, about 15 seconds. Serve the churros alongside spiced chocolate bisque for dipping. When you mix in the eggs the dough will be very stiff and take a few minutes to incorporate fully. The final dough will also be rather stiff and form into a ball easily, but also very elastic. Let cool for a few minutes then serve warm.
- 125 ml of water
- 125ml whole milk
- 110 grams of butter
- pinch salt
- large pinch sugar
- 150 grams flour
- 3 eggs
- Oil for frying
- Cinnamon sugar for coating
- Place the water, milk, butter, sugar, and salt in a medium saucepan.
- Bring this to a boil. Add the flour all at once and stir with a wooden spoon until it comes together into a smooth ball.
- Transfer this mass to the bowl of an electric mixer and start mixing with a paddle attachment. When most of the steam has evaporated, add the eggs one at a time. Mix until it comes together to a smooth thick mass.
- Transfer to a pastry bag fitted with a star tip.
- In a wide pan that has tall sides, pour about 3” deep of canola oil. Heat it to 350F. When it reaches the temperature, pipe the batter into the oil and cut with scissors.
- Fry them until golden brown. Remove the churros from the oil and roll them in cinnamon sugar. Serve immediately.
Spiced Chocolate Bisque.
- 500 ml of heavy cream
- 200 ml whole milk
- 100 grams of sugar
- 1 vanilla bean, split
- 1 stick of cinnamon
- Zest of 1 orange
- 3 slices of fresh ginger
- 5 grams of cocoa powder
- 3 grams instant coffee powder
- 6 egg yolks
- 135 grams dark chocolate, chopped
- In a medium saucepan, heat the cream, milk, sugar, vanilla bean, star anise, cinnamon, orange zest, and fresh ginger. Bring it to a boil.
- Turn the heat off and let it steep for about 10 minutes. Return the mixture to a boil and add the cocoa powder and instant coffee powder. Whisk well.
- Place the egg yolks in a large bowl and temper the milk mixture into them while whisking. Return this mixture to the saucepan and cook for a couple of minutes while constantly stirring until lightly thickens.
- Place the finely chopped chocolate in a large bowl. Place a fine sieve over the bowl and pour the custard over the chocolate.
- Mix until all the chocolate is melted and you have a smooth cream.
- Can be served warm, room temperature or cold. Store in the refrigerator for up to 2 days. It will thicken when it cools.