CHURROS CON CHOCOLATE
½ cup water
½ cup milk
1 stick butter, cut into 8 pats
2 tablespoons sugar
½ teaspoon salt
1 cup flour
Vegetable oil for frying
½ cup sugar
1 teaspoon cinnamon
1 cup heavy cream
1 ¼ cups semi-sweet chocolate chips
Combine the water, milk, butter, sugar, and salt in a medium saucepan over medium heat. Bring to a boil and briefly remove the pan from the heat and quickly stir in the flour with a wooden spoon. Mix vigorously. until a ball begins to form.
Return the pan to the heat and mix constantly for 2 more minutes, letting the flour cook while you mix.
Remove from heat and put the dough in a stand mixture. Beat for 1-2 minutes with the paddle attachment to slightly cool the dough (you can also do this by hand but a stand mixture is much easier!). Add the eggs, one at a time, mixing until each is fully incorporated before adding another. When all 3 are added, continue to mix for 1 more minute. The dough should be smooth and thick with a glossy appearance.
Heat 3-4” of vegetable oil in a Dutch oven or deep skillet to 375 degrees.
Place half your dough in a piping bag with a large star tip. Pipe 5-6” strips of dough into the hot oil and cook for about 2 minutes per side until golden brown all over and lightly puffed. Remove to drain on a plate lined with paper towels.
Mix the cinnamon and sugar together in a small bowl. Roll the warm churros in the mixture to coat.
To make the ganache, combine the heavy cream and chocolate together in a small sauce pan. Cook over medium heat until the chocolate melts and whisk until smooth.
Dip the churros in the chocolate and prepare to eat 10 more…