Churros With Chili Dipping Sauce Recipes

CHURROS WITH CHILI DIPPING SAUCE

Steps:

• 1. pour the milk for the sauce into a small pan and bring to a boil. Remove from the heat, add the chili, and let infuse for 30 minutes.
• 2. To make the churros, pour 1 cup water into a medium pan, add the salt and 1 tablespoon of the sugar, and bring just to a boil.
• 3. Take the pan off the heat, add the flour, and mix briefly. Return the pan to low heat and stir until the mixture comes together as a rough ball that leaves the sides of the pan almost clean. Let cool for 15 minutes.
• 4. Beat the eggs and vanilla together in a bowl. The remaining sugar and cinnamon together in a second small bowl and set both aside.
• 5. To finish the sauce, strain the milk, discard the chili, then pour the milk back into the pan. Add the remaining sauce ingredients and heat together, stirring, until smooth and glossy but not boiling.
• 6. Gradually beat the egg mixture into the churros until smooth. Use a food processor if you have one. Spoon the mixture into a pastry bag fitted with a 1/2 inch wide plain tip.
• 7. Pour the oil into a large pan to a depth of about 1 inch. Heat to 340° on a kitchen thermometer. Alternately, pipe a tiny amount of the churros mixture into the oil. If the oil bubbles instantly it is ready. Pipe spirals "S" shapes or squiggly lines into the oil in small batches, snipping the end of the churros with kitchen scissors. Cook for 2 to 3 minutes, until they float and are Golden all over, turning over if needed. Lift out of the pan with a slotted spoon and drain on paper towels. Continue piping and frying until all the mixture is used.
• 8. Transfer the churros to plate lined with nonstick parchment paper and sprinkle with the cinnamon sugar. Reheat the chili sauce if needed, then pour into a shallow dipping bowl or individual bowls and serve with a warm churros.

CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE

Steps:

• In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
• For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
• For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
• Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
• To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.

CHURROS WITH SPICED SUGAR AND CHOCOLATE DIPPING SAUCE

Steps:

• Combine the milk, cream, sugar, vanilla bean and seeds in a medium saucepan, bring to a simmer and cook until the sugar is completely dissolved, about 1 minute. Remove the pan from the heat, add the chocolate and let sit for 30 seconds. Whisk the mixture until smooth. Keep warm.;
• Put the oil into a large saucepan and heat over medium heat until a deep fry thermometer registers 365 degrees F. Place several layers of paper towels on a baking sheet and set aside.
• Combine the water, butter, 1/4 cup sugar, and salt in a medium saucepan over high heat. Bring to a boil and cook until the butter is completely melted and the sugar is dissolved. Add the flour, 1/4 teaspoon cinnamon and 1/4 teaspoon anise seeds and quickly beat with a wooden spoon until a ball is formed and the mixture becomes dry, about 2 minutes.
• Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat for one minute to allow some of the steam to escape the mixture and to cool slightly before adding the eggs. Add the eggs, one a time, beating every time until each is incorporated. Add the vanilla extract and beat for 20 seconds longer. Scrape the mixture into a pastry bag fitted with a large star tip.
• Combine the remaining 1 cup sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon anise in a baking dish.
• Working in batches, pipe 6-inch strips of the dough into the hot oil and fry until golden brown, turning once. Remove with a slotted spoon or spider to the prepared paper towel-lined baking sheet. Let the churros drain for 30 seconds and immediately toss in the sugar mixture. Serve the churros warm with the chocolate dipping sauce on the side.