Cinnamon Sugar Churros
Pate a Choux Ingredients
1 Cup Milk
1 Stick Butter
1/2 tsp. Salt
6 oz. Bread Flour
1/4 Cup Cinnamon Sugar
Remove the pan from the heat and add the flour all at once. Stir quickly.
Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
At medium speed, beat in the eggs one at a time. Make sure each egg is completely incorporated before adding the next one.
Heat a pot of oil to 350° as measured by a candy thermometer.
Place batter in a piping bag fitted with a star tip. Gently drop 4-5 inch strips of the batter into the oil. Fry until golden brown on both sides. Immediately place on a sheet pan lined with paper towels and sprinkle with cinnamon/sugar mixture.
Chocolate Sauce Ingredients
2/3 cup whipping cream
2 tablespoons (packed) dark brown sugar
6 ounces 60% cacao chocolate (suggested: Callebaut) chopped
2 tablespoons bourbon or rum
1 teaspoon vanilla extract
In a small saucepan over medium heat, combine milk and brown sugar. Stir until sugar dissolves and cream just starts to boil. Remove from heat, add chocolate and stir until smooth. Stir in bourbon and vanilla. If sauce is too thin, add a few more pieces of chocolate. If sauce is too thick, add a couple drops of heavy cream.