churros.
Ingredients:
160g all-purpose flour.
250g water.
80g butter.
30g sugar.
1 tsp vanilla paste/1 vanilla bean.
1/4 tsp ground cinnamon.
4g kosher salt.
2 eggs, room temperature.
neutral-tasting oil, for frying. (canola, peanut, vegetable, etc.)
cinnamon sugar:
250g caster sugar.
14g (1 tbsp) ground cinnamon.
pinch grated nutmeg.
chocolate sauce:
100g 70% chocolate, chopped.
115g cream.
20g agave syrup.
1g (1/2 tsp) ground cinnamon.
4g salt.
2g (1/2 tsp) vanilla extract.
5g (1 tsp) tequila.
2g (1/2 tsp )instant espresso.
2g (1/2 tsp) ground ancho chili.
Equipment:
saucepan.
heavy-bottomed pot.
mixing bowls.
instant-read thermometer.
piping bag & tip.
scissors.
Yield:
~8-10 5” churros.
Execution:
choux pastry.
Add water, butter, sugar, salt, cinnamon and vanilla to a saucepan, heat over medium-high until the butter is melted and the sugar and salt are dissolved.
Once the water is boiling, add the flour, reduce the heat to medium and continuously stir until everything is well combined and you have a thick, smooth dough.
Remove the dough from the saucepan and place it in a bowl. Allow the dough to cool for 5-10 minutes, or until it reaches 125F°.
Add one egg to the batter and mix until combined and homogenous and repeat with the second egg.
Place your piping tip into a piping bag and fill with the choux pastry.
Let the dough rest for an hour.
2. fry.
Fill a large heavy-bottomed pot halfway with oil, heat to 350°F.
Pipe the batter directly into the oil, cut with greased scissors and fry for around 3-5 minutes or until golden brown.
Remove from the oil, immediately transfer to a bowl filled with the cinnamon sugar, toss until coated and repeat with the rest.
Optionally: Pipe the batter onto cut-out squares of parchment paper first, then place the parchment paper into the oil, allow the churro to fry for a few seconds and remove the paper, this create a more consistent end product, in terms of size and shape.
3. cinnamon sugar.
Whisk together the cinnamon and sugar.
4. chocolate sauce.
Place the chocolate into a mixing bowl.
Add cream, tequila, agave, cinnamon, salt, vanilla, espresso and chili to a small saucepan, heat over medium until the edges of the pot start to bubble, cut the heat and pour over the chocolate, mix until homogenous.