cookware
- electric mixer
- piping bag with star tip
- fry pan with fry basket
- paper towels
- demitasse cups for chocolate
| For the Churros | |
1 | Heat water, butter, salt, sugar and vanilla extract to a rolling boil in large pot. Stir in flour, using a wooden spoon. Stir vigorously over low heat until mixture forms a ball (about one minute). Remove from heat, and start to mix in the eggs in 3-4 additions until smooth (can use Kitchenaid with paddle on low speed, or mix by hand with wooden spoon in large bowl). Place dough in a piping bag with a large star tip. |
2 | In a large pan, heat frying oil to 350F. Pipe the Churros directly into the hot oil, using a scissors to cut approx. 3” length. Fry until golden brown on all sides. Remove cooked Churros from the pan and place on a rack in a hotel pan. While Churros are still warm toss them in a bowl with the cinnamon sugar. |
| For the Cinnamon Sugar | |
3 | In a small bowl, mix sugar and cinnamon together. Store in an airtight container. |
| For the Warm Dipping Chocolate | |
4 | Bring milk/cream, sugar and salt to a boil. Remove from heat and add chocolate. Stir until chocolate has melted. For a little extra something, add Kahlua or dark rum. |
| To Serve | |
5 | Pour chocolate into a mug or tall bowl. Dip the warm Churros in the chocolate as you eat them. |
