Component
For churros
1 cup of water
6 tablespoons of soft butter
2 tablespoons of sugar
1 teaspoon of vanilla extract
1 cup flour
1 teaspoon of salt
2 large eggs
Vegetable oil for frying
Sugar mixed with cinnamon
Sprinkling bag
Large open star sprinkler head
for the chocolate sauce
3/4 cup dark chocolate flakes
3/4 cup sweet cream
1 teaspoon of ground cinnamon
1/4 teaspoon kosher salt
Preparation
In a large pot over medium heat, add water, butter and sugar.
Bring to a boil and then add vanilla extract.
Turn off the heat and add the flour and salt.
Mix for about 30 seconds with a wooden spoon until combined and allow the mixture to cool for 10 minutes.
After the mixture has cooled, using a hand mixer beat in eggs one by one until you get a uniform batter.
Transfer the mixture to a piping bag fitted with a large open star tip.
In a large pot over medium heat, add enough oil to reach halfway up the sides of the pot and heat to 200 degrees.
Hold the piping bag a few centimeters above the oil.
Carefully roll churros into strips 10-15 cm long (3-4 strips at a time).
Kitchen scissors can be used to detach the strap from the sprinkler bag.
Fry for 4-5 minutes until golden – turn as needed.
Pay attention to allow the oil to heat up to 200 degrees again for sprinkling more strips.
Remove the churros with a slotted spoon or tongs.
Roll the dough in cinnamon sugar and place on a wire rack to cool.
for the chocolate sauce
Place chocolate flakes in a medium sized heatproof bowl.
In a small saucepan over medium heat, bring the cream to a boil.
Immediately pour the hot cream over the chocolate flakes and stir to melt.
Add cinnamon and salt and mix to combine.
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