Carla Hall's Churros with Caramel and Chocolate Sauces

Carla Hall
Servings: 8
30 to 60 min

Mexican Dessert Bites

  • Ingredients
  • step-by-step directions
Carla Hall's Churros with Caramel and Chocolate Sauces
  • 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
  • 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.
  • 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.
  • 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.
  • Serve warm churros with caramel sauce, pastry cream, Mexican Chocolate Sauce.
  • 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.
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