CHURROS

Cinnamon Sugar Churros Pate a Choux Ingredients 1 Cup Milk 1 Stick Butter 1/2 tsp. Salt 6 oz. Bread Flour 3-4 eggs 1/4 Cup Cinnamon Sugar Directions Combine milk, butter, and salt in a heavy saucepan and bring to a…

CHURROS

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Cinnamon Sugar Churros

Pate a Choux Ingredients

1 Cup Milk

1 Stick Butter

1/2 tsp. Salt

6 oz. Bread Flour

3-4 eggs

1/4 Cup Cinnamon Sugar

Directions

Combine milk, butter, and salt in a heavy saucepan and bring to a boil.

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.

Transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly (warm but not hot to the touch).

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

Directions

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.

Serve immediately, or transfer to a heat safe, airtight container and store in the refrigerator for up to a week.

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