September 19, 2019

Churros


I'm a big fan of Churros but never really thought to make them at home.  Why?  Because it requires deep frying and I prefer not to do that in my kitchen.  Plus, anytime you go to Costco you can easily buy one for $1 each.  But let's be honest, the Costco variety don't hold a candle to the best ones I've ever tasted which are the ones in Spain.    


When I found myself with some leftover frying oil I decided to bite the bullet and make some of these delicious pastries.  The dough is basically pâte à choux, very similar to what you'd use for cream puffs.  The only difference being you pipe the dough in to long strips and then deep fry.  Once they are nice and golden brown they are then rolled in a cinnamon sugar mixture.   My favorite way to eat them is dipped in a chocolate sauce like they do for breakfast in Spain, churros con chocolate.


For the recipe I turned to one I found from Cook's Country.  Once you pipe the logs of dough you let them sit in the fridge for a while to firm up.   I had no trouble with piping, except towards the end when the dough was so stiff the bag burst!   As the churros were frying all seemed fine until they all developed this strange little hump on one end, as if air was trying to escape.  I'm not sure why the humps formed but at least it was consistent across all my churros.  Once cooled and rolled in cinnamon sugar all they needed was a dip in the chocolate sauce.  I'm telling you nothing compares to homemade churros - crispy and delicious!

Churros

Makes about 18 churros

DOUGH
2 cups water
2 tablespoons unsalted butter
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
2 large eggs
2 quarts vegetable oil (for frying)

COATING
1/2 cup sugar
3/4 teaspoon cinnamon
   
CHOCOLATE SAUCE
3/4 cup heavy cream
4 oz semisweet chocolate chips
pinch of salt
1/4 teaspoon vanilla extract


FOR THE DOUGH: Line 1 rimmed baking sheet with parchment paper and spray with vegetable oil spray. Combine water, butter, sugar, vanilla, and salt in large saucepan and bring to boil over medium-high heat. Remove from heat; add flour all at once and stir with rubber spatula until well combined, with no streaks of flour remaining.

Transfer dough to bowl of stand mixer. Fit mixer with paddle and mix on low speed until cooled slightly, about 1 minute. Add eggs, increase speed to medium, and beat until fully incorporated, about 1 minute.
Transfer warm dough to piping bag fitted with 5/8-inch closed star pastry tip. Pipe 18 (6-inch) lengths of dough onto prepared sheet, using scissors to snip dough at tip. Refrigerate, uncovered, for at least 15 minutes or up to 1 hour.
Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in second rimmed baking sheet and place in oven. Line large plate with triple layer of paper towels. Add oil to Dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 375 degrees.
Gently drop 6 churros into hot oil and fry until dark golden brown on all sides, about 6 minutes, turning frequently for even cooking. Adjust burner, if necessary, to maintain oil temperature between 350 and 375 degrees. Transfer churros to paper towel–lined plate for 30 seconds to drain off excess oil, then transfer to wire rack in oven. Return oil to 375 degrees and repeat with remaining dough in 2 more batches.

FOR THE CHOCOLATE SAUCE: Microwave cream, chocolate chips, and salt in bowl at 50 percent power, stirring occasionally, until melted, about 2 minutes. Stir in vanilla until smooth.
FOR THE COATING: Combine sugar and cinnamon in shallow dish. Roll churros in cinnamon sugar, tapping gently to remove excess. Transfer churros to platter and serve warm with chocolate sauce.

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