Churros with Espresso-Chocolate Sauce


Golden-fried and rolled in cinnamon-sugar, these churros absolutely melt in your mouth

Churros with Espresso-Chocolate Sauce
Serves: Makes about 42
  • 1 cup plus 2 tablespoons water
  • ½ cup cold unsalted butter, cubed
  • 1 cup plus 3 tablespoons sugar, divided
  • 2 tablespoons espresso powder
  • ½ teaspoon kosher salt
  • 1¼ cups all-purpose flour
  • 3 large eggs
  • Vegetable oil, for frying
  • ½ teaspoon ground cinnamon
  • Espresso-Chocolate Sauce (recipe follows)
  1. In a large saucepan, bring 1 cup plus 2 tablespoons water, cold butter, 3 tablespoons sugar, espresso powder, and salt to a boil over medium-high heat, stirring occasionally. Remove from heat. Using a wooden spoon, stir in flour. (Mixture will foam.) Return to heat; cook over medium-low heat, stirring constantly, until mixture forms a thick dough and leaves a film on bottom of pan, 1 to 2 minutes. Spoon dough into a large bowl; let cool for 3 minutes. Add eggs, one at a time, beating well after each addition with a mixer at medium speed.
  2. In a large Dutch oven, pour oil to halfway full, and heat over mediumhigh heat until a deep-fry thermometer registers 360°. On a large plate, combine cinnamon and remaining 1 cup sugar.
  3. Place dough in a pastry bag fitted with a large metal start tip, filling two-thirds full. (Refill as necessary.) Holding bag 2 to 3 inches above oil, pipe about 10 (4-inch) strips of dough at a time into oil, carefully swiping tip with your index finger to trim dough.
  4. Fry, turning occasionally, until golden brown, about 3 minutes. Adjust heat as needed to maintain 360°. Remove using a slotted spoon, and let drain on paper towels. Roll warm churros in sugar mixture. Serve with Espresso-Chocolate Sauce.

Espresso-Chocolate Sauce
Serves: 2¾ cups
  • ½ cup sugar
  • 1 tablespoon cornstarch
  • 1½ cups whole milk
  • ½ cup heavy whipping cream
  • 2 tablespoons espresso powder
  • ⅔ cup bittersweet chocolate morsels
  • ½ teaspoon vanilla extract
  1. In a medium saucepan, combine sugar and cornstarch. Whisk in milk, cream, and espresso powder. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium-low; cook for 1 minute, stirring constantly. Remove from heat. Add chocolate and vanilla, stirring until chocolate is melted. Serve warm.



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