- 1 cup water
- 1/3 cup unsalted butter
- 1/2 teaspoon salt
- 2 Tablespoons brown sugar
- 1 cup all purpose flour
- 2 eggs
- 1/2 teaspoon vanilla extract
- canola oil
- 1/4 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
- Unsaturated Fat: 0