Churros with Chocolate Ganache
Make this Tonight - "Coastal Seafood & Chocolatey Churros"
10
Prep Time (Minutes)
6
Cook Time (Minutes)
Ingredients
Churros with Chocolate Ganache
- 1 cup water
- 1 cup whole milk
- ½ cup unsalted butter, cut into small ¼-inch cubes
- 2 tablespoons + 1 cup sugar, divided
- 2 teaspoons kosher salt
- 2 teaspoons vanilla extract
- 2 cups AP flour
- 1 egg
- Canola or vegetable oil, for frying
- 2 teaspoons ground cinnamon
- Chocolate ganache, recipe follows
Chocolate Ganache
- 1 cup 67% chocolate, cut into pieces
- 1 cup heavy cream
Steps
Churros with Chocolate Ganache
- In a pot, heat up water, milk, butter, 2 tablespoons sugar, salt, and vanilla extract until the butter is melted.
- Transfer mixture to stand mixer, add in flour.
- Using the paddle attachment, mix flour and liquid mixture until dough forms, 30 seconds to 1 minute.
- Add in egg on low speed. Raise speed to medium until egg is incorporated into the dough.
- Add dough to a piping bag with a large star tip.
- Pipe dough to desired length (4 - 6 inches long).
- You can use a knife or scissors to cut the dough as it comes out of the piping bag at the interval you desire.
- Pipe dough on a small sheet tray lined with parchment paper and transfer to a freezer.
- Freeze for at least 4 hours.
- Once frozen, transfer the churros to a sealed bag.
- They will keep for up to 3 months.
- Add 3-4” oil to a large pot or Dutch oven over medium-high heat to 360F.
- Add frozen churro dough and fry dough on all sides until golden brown (3 - 4 minutes).
- Remove from fryer, and toss with cinnamon sugar mixture (1 cup sugar, 2 t ground cinnamon).
- Present with chocolate ganache for dipping.
Chocolate Ganache
- Place chocolate in a bowl.
- Heat up heavy cream to a simmer.
- Pour over chocolate.
- Mix together to form a ganache.