Churros con ChocolateBy
Choux pastry (pâte à choux pronounced pat-a-shoo)
- 60 grams butter softened
- 1 teaspoon sugar
- ½ teaspoon salt
- ⅔ cup all-purpose flour
- 2 large whole eggs
- ½ cup chopped sweetened dark chocolate
- ½ cup full-fat milk
For deep frying
- cooking oil
Make the choux pastry
- Pour half a cup of water into a pan. Add the butter, sugar and salt. Heat until the butter melts.
- Take the pan off the heat, dump the flour all at once and mix with a wooden spoon to combine.
- Put the pan on the stove and, over medium heat, cook the dough with constant stirring until it pulls away from the sides of the pan.
- Transfer to a mixing bowl and beat for about a minute to cool the mixture.
- Add the eggs, one at a time, mixing after each addition. You should have a soft and sticky dough.
Make the chocolate sauce
- Dump the chopped chocolate into a bowl.
- In a sauce pan, heat the milk to barely simmering and pour over the chocolate.
- Stir until the chocolate melts.
Fry the churros
- In a wide frying pan, heat enough cooking oil to reach a depth of at least three inches.
- Spoon the prepared choux pastry into a piping bag fitted with a large star tip. Press to remove air pockets. Don’t panic if the pâte à choux doesn’t fit into the piping bag. You will refill the piping bag later.
- Pipe the dough directly into the hot oil in an unbroken spiral (see notes after the recipe). Cook the dough in the hot oil until golden brown and crisp outside.
- Flip the whole thing over halfway through the frying.The second way is to pipe the dough
- The churros are done when they are browned and crisp. Drain the fried churros on a rack.
- Refill the piping bag and pipe into the oil once more. Repeat until all the pâte à choux has been cooked.
- If you cooked your churros in a spiral, cut into three-to-four-inch sticks.
Serve the churros con chocolate
- Place the cut churros on a plate.
- Half-fill small cups with the chocolate sauce, and arrange beside the churros.