Churros con Chocolate Breakfast Style
Freshly piped and fried Spanish churros served with a thick, velvety dark-chocolate dipping sauce - the classic Madrid breakfast that beats any doughnut shop. Plan ahead: the chocolate sauce needs 5 minutes to thicken after cooking.
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Ingredients
- 1 cup water
- 1/4 cup unsalted butter
- 1/2 tsp kosher salt
- 1 cup all-purpose flour
- 2 large eggs
- 4 cups vegetable oil (for frying)
- 1/4 cup granulated sugar mixed with ground cinnamon
- 4 oz dark chocolate (60 to 70 percent cacao), chopped, finely chopped
- 1 cup whole milk
- 1 tbsp cornstarch
- 2 tbsp granulated sugar
Instructions
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1
Make the chocolate sauce first: whisk 1 tbsp cornstarch into 2 tablespoons of cold whole milk until smooth. Heat the remaining 1 cup whole milk and 2 tbsp granulated sugar in a small saucepan over medium heat until steaming. Add 4 oz finely chopped dark chocolate (60 to 70 percent cacao), chopped and stir until melted. Pour in the cornstarch slurry and cook, stirring constantly, for 2 to 3 minutes until thickened to a pudding-like consistency. Remove from heat and keep warm.
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2
Combine 1 cup water, 1/4 cup unsalted butter, and 1/2 tsp kosher salt in a medium saucepan over medium heat. Bring to a boil.
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3
Add all of 1 cup all-purpose flour at once and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball, about 2 minutes. Remove from heat and let cool for 5 minutes.
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4
Beat in 2 large eggs one at a time, mixing thoroughly after each addition, until the dough is smooth and glossy and falls off the spoon in a thick ribbon.
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5
Transfer the dough to a piping bag fitted with a large star tip. Heat 4 cups vegetable oil (for frying) in a deep pot or Dutch oven over medium-high heat until it reaches 375°F (190°C).
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6
Pipe 4- to 5-inch lengths of dough directly into the hot oil, cutting with scissors or a knife. Fry in batches of 4 to 5 without crowding for 3 to 4 minutes, turning once, until deep golden and crispy.
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7
Remove with a slotted spoon and drain briefly on paper towels, then immediately roll in 1/4 cup granulated sugar mixed with ground cinnamon while still hot.
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8
Serve the churros at once with the warm dark chocolate (60 to 70 percent cacao), chopped sauce for dipping.
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