Churros with Mexican Chocolate Dip

 Because it's Cinco de Mayo and because I believe that every celebration goes hand-in-hand with a dessert....

I made churros! :)

I mean I made the batter, my Hubby fried the churros, I made the dip, we all devoured the crunchy sticks, licked the dip bowl and then licked our fingers.

Lip-smacking good!

What is a churro:
A crunchy, fried-pastry snack, coated with cinnamon sugar and dipped in chocolate. Golden on the outside and cake-like on the inside. Also called Spanish or Mexican doughnuts. What's not to like?

Few notes on the recipe:
I tried several recipes, that would differ in the amount of eggs you add to the batter. The one that worked the best, uses only one.
Traditionally, churros are made by piping the dough through churrera, but I used my trusty 1M tip, gently opened to make a large open star tip.
When frying churros, use fork and very gently turn them to fry evenly. You do not want to disturb their shape.

 Churros

source: BHG

3/4 c water

1/4 c milk

2 Tbsp brown sugar

1/3 c butter ( if using salted butter, skip the additional salt )

1/2 tsp of salt ( I skipped this because I used salted butter )

1 c all-purpose flour

1 large egg

1/2 tsp vanilla extract

Combine water, milk, brown sugar and water in a medium saucepan.
Heat to boiling.

 Add the flour and whisk.

 The dough should start to come together.

 Switch to a wooden spoon and stir until the dough forms a ball and comes off the sides of the saucepan. It can take 2-3 minutes.

 Transfer the dough into a mixing bowl and let cool for about 10 minutes.
Then add egg and vanilla extract.

 Mix until the egg is well incorporated.

This is just an example of how the churros will look like piped, when your batter is the right consistency. There are recipes that use 3 or even 4 eggs, but you can end up with a runny mess that will just pour out of your piping bag. You want the batter to be thick enough to pipe churros with distinctive ridges.




To fry churros:

Pour enough oil into a pot, that it comes to 2,5 to 3" up the sides.
Heat it until it reaches 300 degrees.
Pipe the churros straight into the hot oil. Be careful not to burn yourself!
Gently turn with a fork to brown evenly.
Transfer onto a paper towel-lined plate.
Roll churro in cinnamon sugar.
Serve warm, dipped in chocolate.

Mexican Chocolate Dip

1 egg yolk, beaten
1/4 c heavy cream
1/4 c milk
3/4 c semi-sweet chocolate chips
1 tsp ground cinnamon

Place the chocolate chips into a small bowl. Set aside.
In a small saucepan, whisk together the yolk and cream. Heat to boiling, whisking constantly. Immediately pour over the chocolate chips. Let stand for 3 - 5 minutes.
Heat the milk in the same saucepan and add to chocolate cream mixture.
Whisk together until smooth.
Sprinkle with cinnamon and whisk again.
Let cool. Serve with churros.
The dip will thicken as it cools.


I hope you will have a fabulous weekend, filled with delicious Mexican dishes and desserts.
Happy Cinco de Mayo!


xoxo,