Recipe by Lexi Castagna
Yields: about 4-6 servings
1 cup water
1/2 cup butter, cubed
1/4 tsp salt
1 cup all-purpose flour
Vegetable or canola oil, for frying
1 1/2 cup sugar
1 T cinnamon
Spicy Caramel Chocolate Dipping Sauce
1/2 cup sugar
3/4 cup heavy cream
1 T butter, softened
3 oz TCHO Pro Cacao 54% Milk Chocolate Discs
1/8 tsp salt
1/8 tsp to 1/4 tsp cayenne pepper (depending on how spicy you want to get)
- In a large sauce pan, bring water, butter, and salt to a simmer. Recipe Tip: Careful not to bring to a full boil, you want to avoid excess evaporation of water.
- Add flour and mix with a wooden spoon or spatula until smooth. Cook over medium-high heat until a dough forms a ball and leaves a skin on the bottom of the pan (about 2 minutes).
- Transfer dough to a stand mixer with a paddle attachment. Mix dough on the lowest setting until there is no more steam rising off of the dough.
- Beat in eggs one at a time. The dough will separate, keep mixing until it is a homogenized mixture. Then add the next egg. Dough should be fairly thick (once sides of bowl have been scraped, insert and pull up the paddle attachment; dough should form a long tail before breaking off). Fill a pastry bag with a large star tip.
Spicy Chocolate Caramel Dipping Sauce
- In a heatproof bowl or saucepan, heat up cream until warm (this makes it easier to incorporate into hot caramel).
- In a medium sized saucepan, heat sugar on medium heat. As the sugar melts, gently pull melted sugar into the unmelted sugar to ensure that everything melts evenly. Cook until dark golden brown. Remove from heat. Recipe Tip: avoid excessive mixing of the sugar as it melts. This causes the sugar to crystalize and seize, which creates a grainy texture.
- Add warm cream in a slow steady stream while constantly whisk. Careful! There will be lots of steam coming off of the caramel.
- Whisk in butter, emulsify. Add cayenne pepper.
- Pour caramel over chocolate and whisk to emulsify. Cover with plastic wrap and set aside.
- Heat oil to 375ºF.
- In a medium mixing bowl, combine sugar and cinnamon. Set aside.
- Holding the pastry bag vertical over the hot oil, pipe 1.5″ sections of dough, then cut using a pair of kitchen scissors. Rotate dough in oil to ensure even cooking until golden brown. Fry in batches of about 6-9 pieces. Recipe Tip: Avoid over filling the pot with dough; this will cool down your oil and cause the dough to stick together.
- Using a slotted spoon, remove churros from oil and place on a paper towel lined dish. Immediately transfer to sugar/cinnamon mixture and toss. Repeat until your dough is finished.
- Serve and enjoy!