Churros caseros perfectos

Ingredientes

• 1 Cup Water
• 110 Grams Butter
• 2 Tablespoons Granulated Sugar
• 1/4 Teaspoon Salt
• 250 Grams Flour
• 4 Eggs
• 1 Teaspoon Vanilla Extract
• 1.5 Cups Oil (for frying)
• 1/2 Cup Caster Sugar
• 2 Teaspoons Cinnamon powder
• 1 Cup Milk
• 1/2 Cup Fresh Cream
• 150 Grams Dark Chocolate

Preparación

1. 1

   --- Cinnamon Sugar ---

2. 2

   Mix together caster sugar and cinnamon powder in a bowl. Set Aside

3. 3

   --- Churros ---

4. 4

   Make Choux Pastry: In a heavy bottomed vessel bring water, butter, sugar and salt to a simmer on medium heat. Reduce heat to low and add the flour. Whisk continuously, do not allow the flour to burn from the bottom. Cook and stir as the mix begins to form a ball. Cook on low, whisking continuously for about 8 - 9 minutes.

5. 5

   Cool: Turn off the heat and allow the mix to cool for 3-5 minutes.

6. 6

   Whisk Eggs In: Add egg one by one and whisk until combined. Ensure to add the eggs while the dough is still slightly warm. Add vanilla extract and mix. The consistency should be thick but dropping. If it's dry and thick, add a teaspoon of water to adjust.

7. 7

   Prep Piping Bag: Transfer to a double piping bag with a star nozzle (1M nozzle).

8. 8

   Fry: In a heavy pot, heat about 2 - 2 ½ inches of oil to 125C/257F. Once hot, carefully pipe the churros into the pot, cutting the end off with a scissor (about 4 inches in length). Fry on medium heat till the exterior is golden brown, about 4-6 minutes on each side. Ensure the inside also get cooked while the outside gets a golden brown colour.

9. 9

   Toss in cinnamon sugar: Transfer to a paper towel to dry and immediately coat or toss with cinnamon sugar mix. Transfer it while they are still hot so the sugar coating sticks to the churros.

10. 10

    --- Chocolate Dipping Sauce ---

11. 11

    Heat milk and cream: Combine milk and cream in a saucepan over low heat. Heat the mix to a single boil, about 3-4 minutes. Turn off the flame as soon as it begins to boil.

12. 12

    Melt chocolate: Pour the hot mix over the chocolate and allow it to sit for 30 seconds. Use a whisk or a spatula and mix to combine. Ensure all the chocolate has melted and there are no lumps. If there are still a few lumps of chocolate, transfer back to the saucepan and heat over low flame for 10-15 seconds. Remember to stir continuously to ensure the chocolate does not stick to the bottom of the pan and burn. Continue this until all the chocolate melts.

13. 13

    Cool slightly: Allow to cool and use as a dipping sauce for the churros!