Perfect Churros with Chocolate Dipping Sauce
In my opinion Churros are one of the worlds best desserts – when made fresh from scratch of course. These are hands down the best churros I’ve ever had, even better than those I got in the Mexican market. They’re crispy on the outside, soft and tender on the inside and they have a flavor no one can resist! Try them with an awesome chocolate dipping sauce!
1 cup water
1/4 cup unsalted butter, diced into small cubes
1 Tbsp granulated sugar
1/4 tsp salt
1 cup all-purpose flour
1 large egg
1/2 tsp vanilla extract
Vegetable oil, for frying
1/2 cup granulated sugar
3/4 tsp ground cinnamon
For the chocolate sauce:
1 1/4 cups heavy cream
1 cup finely chopped semisweet 70% chocolate
For the chocolate sauce: In a medium saucepan over medium heat, add the cream. Let it come to a gentle simmer, making sure it doesn’t boil. Place the chocolate in a heatproof bowl, then pour the hot cream over the chocolate and cover the bowl with plastic wrap. Allow to sit for 4 minutes, or until the chocolate is melted. Remove the plastic wrap, and whisk or stir to combine. Set aside.
For the coating whisk together 1/2 cup sugar and cinnamon in a shallow dish, set aside.
Heat the oil in a heavy-bottomed pot or wok over medium-high heat to 375 °F
For the batter: Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat. Add flour reduce heat to medium-low and cook and stir constantly with a rubber spatula until the mixture comes together and is smooth (a few lumps in it are fine). Transfer mixture to a large mixing bowl, let cool 5 minutes.
Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until the mixture comes together and is smooth (it will separate at first but keep mixing it will come together).
Transfer to a 16-inch piping bag fitted with a rounded star tip (no bigger than 1/2-inch).
Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors.
Let fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.
Repeat process with remaining dough (frying no more than 5 at once).
Serve warm or at room temperature with the chocolate sauce.