Churros con Chocolate Caseros (Imprimir)
Crujientes churros españoles cubiertos de azúcar y canela, servidos con una deliciosa salsa de chocolate para sumergir.
# Ingredientes:
→ Dough
01 -
1 cup (240 ml) water
02 -
2 tbsp granulated sugar
03 -
2 tbsp unsalted butter
04 -
1/4 tsp salt
05 -
1 cup (120 g) all-purpose flour
06 -
1 large egg
07 -
1/2 tsp vanilla extract
→ For Frying
08 -
Vegetable oil, for deep frying
→ Cinnamon Sugar Coating
09 -
1/2 cup (100 g) granulated sugar
10 -
1 tsp ground cinnamon
→ Chocolate Dip
11 -
3.5 oz (100 g) dark chocolate (at least 60% cocoa), chopped
12 -
1/2 cup (120 ml) heavy cream
13 -
1 tbsp sugar (optional, for sweetness)
14 -
Pinch of salt
# Instrucciones:
01 -
Combine water, sugar, butter, and salt in a medium saucepan over medium heat. Bring to a boil.
02 -
Remove saucepan from heat, add flour all at once, and stir vigorously until a smooth dough forms, pulling away from the sides.
03 -
Let the dough cool for 5 minutes. Add egg and vanilla, beating until smooth and glossy. The dough will be sticky.
04 -
Transfer the dough to a piping bag fitted with a large star tip.
05 -
Heat oil in a deep pot to 350°F (175°C).
06 -
Pipe 4–5 inch (10–12 cm) strips of dough directly into the hot oil. Cut with scissors and fry in batches until golden and crisp, about 2–3 minutes per side.
07 -
Remove churros with a slotted spoon and drain on paper towels. While warm, roll churros in the cinnamon sugar mixture.
08 -
Heat cream in a small saucepan until steaming. Remove from heat, add chopped chocolate, sugar (if using), and a pinch of salt. Stir until smooth and glossy.
09 -
Serve churros warm with the chocolate dip on the side.
# Notas:
01 -
For extra crispiness, fry churros twice: once at 325°F (160°C), then again at 375°F (190°C).
02 -
For a spicy twist, add a pinch of cayenne to the chocolate dip.
03 -
Churros are best eaten fresh but can be reheated in the oven.