CHURROS AND MEXICAN HOT CHOCOLATE SAUCE - ISA 1

Churros are sometimes the only thing that can satisfy a desire.  Unfortunately, unless you're exceptionally blessed, not all of us have a nearby churro vendor. It's finally time to make churros at home, and it's really simple! 

Nobody that I've ever encountered doesn't like churros, I believe. cinnamon-sugar-rolled deep-fried dough? Who could not adore this? When churros are warm and simultaneously crispy and soft right out of the oil, they are at their finest. Churros are apparently a morning food—I could definitely get used to that! 

EQUIPMENT - STAR TIP FOR PIPING BAG

INGRDIENTS-

Churro Dough Ingredients:

• 6 tbsp (84g) unsalted butter
• 1 cup (235g) water
• 1.5 Tbsp (20g) granulated sugar
• 2 tsp (9g) vanilla extract
• 1 tsp (6g) fine sea salt
• 1 cup (140g) all purpose flour
• 3 eggs plus on egg yolk

Sugar Coating Ingredients:

• 1/2 cup (130g) granulated sugar
• 1 tsp (2g) ground cinnamon

Optional Mexican Chocolate Sauce Ingredients:

• 1/2 cup (123g) heavy cream
• 1 Tbsp (3g) espresso powder *you can use half this if it's too strong*
• 1/4 tsp (.5g) cayenne
• 1/4 tsp (.5g) ground cinnamon
• 1/2 tsp (2g) vanilla extract
• 5 ounces (140g) dark chocolate (60% cacao is best)
• Small pinch salt

1. Melt your unsalted butter gently over medium heat in a pot. Once melted, add 1 cup of water, 1 teaspoon of salt, 1 ½ tablespoons of granulated sugar and 2 teaspoons of vanilla extract. Bring to a boil.
2. Once it reaches a boil, bring to medium-low heat add in 1 cup of all-purpose flour. Mix together until it forms a cohesive dough, then remove from heat and add 3 eggs and one egg yolk.
3. Transfer mixture to a piping bag fitted with a large star tip.
4. Fill a large, heavy bottom pot halfway with oil and set in a candy/deep fryer thermometer. Heat up to 375 degrees Fahrenheit.
5. While that’s heating up, whisk together granulated sugar and cinnamon. Transfer mixture to a small baking dish. Then set a wire rack on a baking sheet and cover it with a paper towel.
6. Pipe your batter directly in the oil until it’s about 4-5 inches long. Snip it off with scissors.  Fry for 5-8 minutes, or until golden brown. Remove from oil using a spider and place on your paper towel landing. Allow to drain for 30 seconds and then toss in your sugar mix. Repeat with remaining batter.
7. For your chocolate sauce, bring your heavy cream to a boil. Add in vanilla extract, cayenne pepper, ground cinnamon and espresso powder. Mix in your dark chocolate until thoroughly incorporated and fully melted.