Churros with Chocolate Sauce
Recipes from 1/21/17 by Chef Michelle Bernstein
2 cups water
5 tablespoons butter
pinch of salt
2 cups flour
oil for frying
1 cup sugar
1 tablespoon cinnamon
Combine the water, butter, salt and vanilla in a medium pan over medium heat, stirring occasionally. Once the butter has melted into the water, add the flour all at once and stir until the mixture comes together and forms a ball. Stir, cooking, for 1 minute.
Remove the mixture from the pan and place into the bowl of a stand mixer fitted with a paddle attachment. Allow the mixture to cool for 2-3 minutes. Add the egg and mix the batter on low speed until the egg is well incorporated.
Place into a piping bag fitted with a small star tip. Heat in a large, heavy-bottomed pot with cooking oil at 375˚F. Pipe 4-5 inch strips of batter directly into the hot oil and fry, turning occasionally, for 2-3 minutes, until golden brown.
Combine the sugar and cinnamon. Remove the fried churros and place directly into the sugar mixture. Shake to coat evenly. Serve hot with dipping sauce.
½ cup heavy cream
¾ cup of your favorite dark or Mexican chocolate
Finely chop the chocolate and place into a heat-proof bowl. Heat the cream in a small sauce pan until simmering. Pour over the chocolate and whisk until well combined. Whisk in the spices.
Serve with the toppings for garnish.