MTT_1107_SEAFOODANDCHURROS_THUMBNAIL1.jpg

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

  1. In a pot, heat up water, milk, butter, 2 tablespoons sugar, salt, and vanilla extract until the butter is melted.
  2. Transfer mixture to stand mixer, add in flour.
  3. Using the paddle attachment, mix flour and liquid mixture until dough forms, 30 seconds to 1 minute.
  4. Add in egg on low speed. Raise speed to medium until egg is incorporated into the dough.
  5. Add dough to a piping bag with a large star tip.
  6. Pipe dough to desired length (4 - 6 inches long).
  7. You can use a knife or scissors to cut the dough as it comes out of the piping bag at the interval you desire.
  8. Pipe dough on a small sheet tray lined with parchment paper and transfer to a freezer.
  9. Freeze for at least 4 hours.
  10. Once frozen, transfer the churros to a sealed bag.
  11. They will keep for up to 3 months.
  12. Add 3-4” oil to a large pot or Dutch oven over medium-high heat to 360F.
  13. Add frozen churro dough and fry dough on all sides until golden brown (3 - 4 minutes).
  14. Remove from fryer, and toss with cinnamon sugar mixture (1 cup sugar, 2 t ground cinnamon).
  15. Present with chocolate ganache for dipping.

Chocolate Ganache

  1. Place chocolate in a bowl.
  2. Heat up heavy cream to a simmer.
  3. Pour over chocolate.
  4. Mix together to form a ganache.