- 4 cups oil
- 1 cup water
- 1 3/4 tablespoons butter
- 3 teaspoons sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup flour, sifted
- 2 eggs
- 7 ounces dark chocolate, melted
- 1/2 cup water
- 1 cup sugar
- 4 egg whites, room temperature
- 1/2 teaspoon cream of tartar
- In a deep-sided saucepan, heat 4 cups oil to 350 degrees.
- In a separate saucepan, add water, butter, sugar, vanilla and salt. Bring to a boil, then remove from heat.
- Add the flour and mix it vigorously with a wooden spoon.
- Return the pan to the heat for 2 minutes, stirring constantly, then remove from heat and let it cool for 2 minutes.
- Break the eggs into a large mixing bowl, then add the pastry mix and whisk until smooth. It should hold its shape when a finger is run through it.
- Transfer the pastry mix into a piping bag fitted with a 1/2-inch open star tip.
- Brush a slotted spoon with oil, then pipe a 1 1/2-inch spiral of pastry onto it. Lower the spoon into the hot oil and let it cook on the spoon for 3 minutes. Repeat with remaining pastry, and place churros on paper towels to drain.
- Dip the churros, flat side down, into the melted chocolate. Set aside to allow chocolate to set.
- In a saucepan, heat water and sugar to 250 degrees.
- In the bowl of a stand mixer, add the eggs and cream of tartar. Beat to firm peaks.
- With the mixer running, slowly pour the sugar syrup into the egg mixture.
- Beat on high speed until it’s light and fluffy and starting to cool.
- Transfer into a piping nozzle fitted with a 1/2-inch round tip.
- Pipe a tall cylinder of marshmallow filling onto the chocolate side of one churro, then top it with another, chocolate side down.
- Use a kitchen torch to toast the marshmallow, and sprinkle sugar on top to serve.