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Carla Hall's Churros with Caramel and Chocolate Sauces

10 4 churros
Mexican Dessert Bites
skill level
Moderate
time
30-60min
servings
8
cost
$
Contributed by :
Churros with Caramel and Chocolate Sauces Recipe: Serve these irresistible fried delights with a choice of Salted Caramel or Mexican Chocolate.
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ingredients
  • 1 cup All-Purpose Flour
  • 1 tablespoon + 1 teaspoon ground Cinnamon (divided)
  • 1 teaspoon ground Nutmeg
  • 1 teaspoon ground Ginger
  • 1/2 teaspoon ground Allspice
  • 1 cup Granulated Sugar
  • 1/2 cup Unsalted Butter
  • 1 cup Water
  • 1 teaspoon Salt
  • 3 Eggs (room temperature)
  • Vegetable Oil (for frying)
  • Carla Hall's Salted Caramel Sauce to Serve 
  • Vanilla Pastry Cream 
  • For the Mexican Chocolate Sauce (to serve):
  • 3/4 cup Heavy Cream
  • 1/4 cup Milk
  • 1 cup freshly grated Mexican Chocolate
  • 2 tablespoons Butter
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cayenne
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup All-Purpose Flour
    1 tablespoon + 1 teaspoon ground Cinnamon (divided)
    1 teaspoon ground Nutmeg
    1 teaspoon ground Ginger
    1/2 teaspoon ground Allspice
    1 cup Granulated Sugar
    In a large bowl, whisk together the flour, 1 teaspoon cinnamon, nutmeg, ginger and allspice until spices are evenly distributed. Set aside. In a small bowl, whisk together the granulated sugar and remaining cinnamon. Set aside.
  • 2
    1/2 cup Unsalted Butter
    1 cup Water
    1 teaspoon Salt
    3 Eggs (room temperature)
    In a large sauce pot combine butter, water and salt and bring to a boil over medium heat. Slowly stir in flour mixture and cook for until combined and sticky, about 1 to 2 minutes. Remove from heat transfer to the bowl of an electric mixer. Beat the mixer for 2 to 3 minutes to release some steam then add the eggs one at a time, fully incorporating before adding the next. Prepare a pastry bag or large zip top bag with a fluted pastry tip about 3/4-1 inch in diameter.
  • 3
    Vegetable Oil (for frying) 
    Heat the oil to 350 degrees F in Dutch oven or high-sided pot. Gently squeeze 3 to 4 inch pieces of dough into the oil, cutting with scissors to separate the pieces. Fry for 3 to 5 minutes, flipping once, or until the churros are rich golden in color. Using a spider or large metal slotted spoon, transfer to a paper towel lined plate. Immediately sprinkle heavily with cinnamon sugar mixture. Repeat with remaining dough.
  • 4
    Serve warm churros with caramel sauce, pastry cream, Mexican Chocolate Sauce.
  • 5
    3/4 cup Heavy Cream
    1/4 cup Milk
    1 cup freshly grated Mexican Chocolate
    2 tablespoons Butter
    1/2 teaspoon Salt
    1/2 teaspoon Cayenne
    For the Mexican Chocolate Sauce (to serve): Bring cream and milk to a simmer and whisk in grated chocolate. Remove from heat and whisk in butter until fully incorporated. Adjust chocolate, salt and cayenne to taste.

    Helpful Tip:
    1. The churros can be re-heated later.
 
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