Restaurant Recipes
Christopher's Fermier Brasserie
Churros con Chocolate
Ingredients
- Vegetable oil or olive oil for frying
- 1 cup water
- 1/2 cup butter or margarine
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 eggs, beaten until smooth
- 1/4 cup + 4 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- 4 ounces dark chocolate, chopped
- 2 cups milk
- 1 tablespoon cornstarch
Instructions
- Heat 1 to 1 1/2 inches of oil to 360 degrees F.
- In a 3 quart saucepan, bring water, butter and salt to a rolling boil. Stir in flour; stir vigorously over low heat until mixture forms a ball, about 1 minute. Add beaten eggs; stir to combine well.
- Spoon mixture into a decorators' tube fitted with a large star tip. Squeeze 4-inch strips of dough into the hot oil. Turning once, fry until golden brown, about 2 minutes. Drain on paper towels. Mix cinnamon and sugar. Roll churros in the cinnamon mixture.
- Place the chocolate and half the milk in a pan over low heat; stir until the chocolate has melted. Dissolve the cornstarch in the remaining milk; whisk into the chocolate mixture. Whisking constantly, cook mixture over low heat until mixture has thickened, about 5 minutes. Remove mixture from heat; whisk to make smooth.
- Serve with churros.
Attribution
Chef Christopher Gross - Christopher's Fermier Brasserie & Paola's Wine Bar, Phoenix, Arizona - azfamily.com