Churros with Chocolate Sauce
Crispy golden churros made from choux pastry, rolled in cinnamon sugar and served with a thick chocolate sauce for dipping — a classic Mexican dessert.
Ingredients
- wheat flour150 g
- water240 ml
- butter50 g
- egg2 pcs
- sugar80 g
- dark chocolate100 g
- heavy cream80 ml
- frying oil500 ml
- salt1 to taste
- cinnamon0.5 tsp
Instructions
In a saucepan, bring the water, butter, and salt to a boil.
Remove the saucepan from the heat, immediately add all the flour, and stir vigorously with a spatula until the dough forms a smooth ball.
Let the dough cool for 5 minutes, then beat in the eggs one at a time, mixing thoroughly after each addition — the dough should become smooth and elastic.
Transfer the dough to a piping bag fitted with a star tip.
Heat the frying oil to 170–180°C; pipe strips of dough 10–15 cm long directly into the oil, snipping them off with scissors.
Fry the churros for 3–4 minutes until golden brown, turning for even frying, then place on a paper towel.
Mix sugar with cinnamon and roll the still-hot churros in this mixture.
For the sauce, melt dark chocolate in hot cream over a water bath until smooth; serve the churros warm, dipping them into the sauce.
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