Churros with Mexican chocolate sauce
Cooking Con Claudia · ♥ 2.9K likes · 59.9K views · 6 min video
Read about churros in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup water
- 1 whole cinnamon stick
- ½ tsp salt
- 5 tbsp sugar
- 4 tbsp salted butter
- 2 cup all purpose flour
- 1 whole Mexican chocolate disc
- 1 cup heavy cream
- 1 tsp Mexican vanilla blend
- ¼ cup semi-sweet chocolate chips
- oil
- 1 tbsp ground cinnamon
In a pan over medium-low heat, combine the water, cinnamon stick, salt, sugar and butter; stir and bring to a simmer.
When the water boils, remove the cinnamon stick, turn up the heat and add the flour; mix, pressing out clumps, until it forms a smooth ball of dough. Let cool a few minutes.
For the sauce, break the Mexican chocolate into a saucepan with the heavy cream; heat over medium-low, stirring continually, until the chocolate melts.
Mexican chocolate sauce
Just before it simmers, turn off the heat and stir in the vanilla blend and chocolate chips until melted; it thickens as it sits.
Fill a piping bag fitted with a large churro tip, pressing out the air, and pipe churros onto parchment paper.
- 1 cup sugar
Mix the sugar and ground cinnamon for the cinnamon sugar.
Drain on paper towels, then roll quickly in the cinnamon sugar; repeat with the rest. Serve with the chocolate sauce.