It is Cinco de May and I think churros should be on your menu this year! Little puffs of dough, fried and rolled in cinnamon sugar. Dip them in Mexican Chocolate Sauce just for fun!
I have to confess I did something crazy a few months ago. I was hired to teach a family how to cook churros for a reality show pilot. In a crazy moment, I agreed to be filmed. The good news, hopefully no one will ever see it. I wish I had pictures to show you. Think high heels, big hair and bigger personalities. I definitely amused the other clients at The Hood Kitchen that morning!
Back to the churros. Cooking with this family, I remembered how delicious freshly made churros can be. They should be crispy on the outside and soft on the inside. They are great by themselves, but pair them with Mexican Hot Chocolate and oh my goodness!
Bring the water, butter, salt, sugar and cinnamon stick to a boil. Remove cinnamon stick and stir in flour, eggs and vanilla.
Place the dough in a pastry bag with a star tip.
Heat oil to 375 degrees. Pipe directly into the hot oil. Cook until golden brown on all sides. Use a thermometer to make sure the oil is at the right temperature.
Roll them in cinnamon sugar while they are still warm.
Serve with Mexican Hot Chocolate sauce.
- 1 cup water
- ⅓ cup unsalted butter
- ½ teaspoon salt
- 2 Tablespoons brown sugar
- 1 cup all purpose flour
- 2 eggs
- ½ teaspoon vanilla extract
- canola oil
- ¼ cup white granulated sugar
- 1 teaspoons ground cinnamon
- Mexican Hot Chocolate Sauce
- 8 oz of semisweet chocolate or 1 disc of Mexican Chocolate, Ibarra finely chopped
- 8 oz heavy cream
- 1 cinnamon stick
- Zest of 1 orange
- In a medium sauce pot bring water, butter, salt and sugar to a low boil. Add in flour and stir until mixture comes together and begins to roll into a ball and becomes shiny. Turn off heat and continue to cook, stirring for an additional 2 minutes. Remove from heat and allow to cool.
- Once cooled but still warm stir in eggs and vanilla one at a time until incorporated.
- Place dough into a pastry bag fitted with a medium star tip
- Heat 2-3 inches of canola oil to 375 degrees in large heavy bottom pot or a shallow saute pan with high sides. Carefully squeeze 3 inches of pastry dough into the hot oil, cutting off each churros by swiping off at the tip with your finger or a knife. Oil will bubble around the churros vigorously- when bubbles begin to die down and churros are golden- flip over and repeat, about 1 minute on each side.
- Place cooked churros onto paper towel to drain off excess oil and toss in sugar and cinnamon.
- In a small sauce pot warm cream with cinnamon stick and zest- for about 5-10 minutes.
- Place chocolate into a bowl and pour strained cream over the chocolate- allow to sit for 5 minutes. Whisk smooth and serve warm
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g