If you have been to Mexico or Spain, you probably know the beauty of the churro! These little fried pieces of heaven are becoming more and more popular in the United States. They are fried dough… so kind of like a donut, but crispier and covered with sugar and cinnamon.
Traditionally, these sugary delights come with a chocolate dipping sauce. But I like my choices, so I made a chocolate espresso dipping sauce and a vanilla bean crème anglaise. If you have not made a crème anglaise before, I highly recommend making one. A crème anglaise is the base for custards and ice creams.
I, of course, love the chocolate dipping sauce, because its rich and a classic, but I also love the light and clean vanilla taste of the crème anglaise. They are both a fun way to mix it up and a delicious compliment to these churros!
– 1 cup of water
– 7 Tablespoons of butter
– Pinch of salt
– 2 Tablespoons of sugar
– 1 cup flour
– 3 large eggs
– ¾ cup castor sugar
– 3 teaspoons cinnamon
– Oil for frying
In a medium pot bring the water, butter, salt and two tablespoons of sugar to the boil.
Once boiling, add the flour and mix vigorously to make a thick paste. Set aside and allow to cool.
Beat 3 eggs and then add it to the mixture and continue to beat. Use an electric mixer for this. You will now have a nice thick paste.
Heat the oil in the large heavy bottom pot to 375F. Drop a little batter into the oil to test if it is ready.
Fill a piping bag fitted with a large star tip and carefully pipe long strips of batter directly into the oil, cutting off the ends with a knife when long enough. It will immediately start bubbling. Be careful not to over crowd the pan, and fry a maximum of 3 at a time. Turn the churros over when they are brown on the one side and continue to cook the other side until golden. Remove them with a slotted spoon and drain on kitchen paper.
Mix the cinnamon and castor sugar together and toss the churros in this while they are still warm.
Set aside and make sauces!
Chocolate Espresso Sauce:
– 4 ounces of Semi-Sweet Chocolate (I use Ghirardelli)
– 1 Tablespoon on corn syrup
– 2/3 cup of heavy cream
– 2 tablespoons instant espresso powder
In a heavy bottom sauce pot, combine all ingredients over medium heat. Stir until melted and transfer to a serving dish.
– 1 cup heavy cream
– 1 vanilla bean (split length wise)
– 3 Tablespoons of sugar
– 3 egg yolks
Place a medium bowl, over a larger bowl filled with ice, creating an ice bath and set aside.
In a small bowl, whisk the sugar and egg yolks together.
In a heavy bottom sauce pot, bring the heavy cream and vanilla bean to just before the boiling point.
Mix a little of the hot cream into the egg yolk mixture to warm up the egg yolks. Once tempered and warm, pour the egg mixture into the pot over low heat.
Once the mixture thickens, take off the heat and strain into the bowl in the ice bath to stop the cooking.
Set aside until ready to serve.
Serve the churros with both sauces and see which one you like most!