Churros sans gluten

Ingrédients

• 250 ml (1 cup) water
• 56 g (1/4 cup) butter (or vegan for dairy-free version)
• 1 tbsp sugar
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 140 g (1 cup) gluten free flour
• 1 large egg
• 1/2 tsp pure vanilla extract
• light vegetable oil for frying
• 1/4 tsp ground cinnamon ((for coating))
• 100 g (1/2 cup) sugar
• 100 g dark chocolate
• 120 ml (1/2 cup) heavy cream

Préparation

1. 1

   Heat 1-2 inches vegetable oil in a deep skillet over medium high heat.

2. 2

   In a separate large saucepan, heat water, butter, sugar, and salt. Bring to a boil and then reduce heat to low.

3. 3

   Stir in the flour and stir constantly until combined and mostly smooth. Turn off heat.

4. 4

   Pour flour mixture into a stand mixer and allow to sit/cool for 2-3 minutes.

5. 5

   Add egg and vanilla and mix on high until smooth.

6. 6

   Transfer mixture to a piping bag with a star tip.

7. 7

   For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.

8. 8

   Once the oil heats to 175°C (350°F) (use a candy thermometer), you're ready to pipe the mixture in to make the churros!

9. 9

   Carefully pipe a 5-6 inch length into the oil, using a sharp knife or scissors to cut off from the star tip.

10. 10

    Allow to fry 2minutes per side, or until golden brown. Transfer to a paper towel lined plate.

11. 11

    Allow to dry for about 1 minute, then roll in the cinnamon/sugar mixture.

12. 12

    Repeat with the rest of the dough, frying 3 at a time.

13. 13

    --- To Make the Chocolate Sauce ---

14. 14

    Place the chopped chocolate in the bottom of a heat safe bowl.

15. 15

    Heat the heavy cream over medium high heat until starting to bubble. Pour the cream over the chocolate and stir to combine/melt the chocolate.

16. 16

    Serve with the warm churros.