Happy Saturday!!!!
Today at Ascension Media Club we are featuring Instagram user @stellanspice‘s recipe for Churros.
Scroll down for full recipe.
Churros
Equipment
- Heavy duty piping bag
- 1M star tip (Wilton)
- Candy thermometer
Ingredients
- Oil for frying canola or vegetable
Dough
- 1 cup water
- 1 cup flour
- 1 tbsp sugar
- 1 tbsp canola or vegetable oil
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Sugar/Cinnamon mix
- 1/2 cup granulated sugar
- 1 tsp cinnamon
Coffee Chocolate Dip
- 1/2 cup heavy whipping cream
- 1 packet Maxim Mocha Gold Instant Coffee
- 2 oz dark chocolate
- pinch of salt
Instructions
- Fill a pot with enough oil to fry the churros and pre heat it to 370 degrees Fahrenheit.
- In a small saucepan: mix together water, oil, sugar, and salt. Bring to a boil then turn off the heat when the sugar is fully dissolved. Let it cool for 1 minute.
- Add the vanilla extract and mix.
- Add the flour and mix until just combined- no more than 20 seconds. Do not over mix! It’s okay if you can still see some dry spots of flour.
- Let the dough cool for 3-4 minutes. This step is important for the right consistency. It will be much easier to pipe out of the bag. Place the star tip into the bag first, then stuff with the dough. You should be able to squeeze the dough out fairly easily with one hand.
- When the oil reaches 370 degrees fahrenheit, pipe in 4 to 5 churros at a time, cutting them with scissors at about 5 inches in length. Do not overcrowd the pot or the oil will drop in temperature too much. You want it to stay between 350-370 degrees. From this point on, the following steps will need to be done in batches.
- Flip the churros over after a minute for even browning. Keep an eye on the thermometer and make any adjustments to the heat source if needed. The churros should be done after about 3-4 minutes. If you like them extra crunchy, let them fry a little longer until they are a deep golden brown.
- Shake off excess oil (be careful) and let the churros rest on a cooling rack for 1-2 minutes. Do not roll in sugar right away- this will cause the sugar to clump too much and won’t stick well to the rest of the churros.
- Roll the churros in the sugar/cinnamon mixture until well coated. Repeat the frying process until all the churros are done.
To make the coffee chocolate sauce
- Heat the heavy cream, instant coffee packet, and pinch of salt in a small sauce pan on low until dissolved. Do not hard boil- this should just be a simmer.
- Turn off the heat and add the dark chocolate. Mix until fully dissolved and keep on low heat until serving (the dip will harden when cooled- it is meant to be served warm and eaten right away).
Video
For more content like this, follow @stellanspice’s official Instagram page.
