Churros with Chocolate
Peru has a deep love for these fritters, which are originally from Spain. Buy them plain or filled with Manjarblanco, pastry cream, or fudge, but they are even more enjoyable when accompanied by a thick and steamy cup of hot chocolate, or with chocolate sauce to dunk them in.
Serves: 12Hands-on: 1 hourTotal: 1 hourDifficulty: Medium
- 1 cup sugar
- ¼ cup water
- 1½ cans (12 oz.) evaporated milk
- ⅓ cup unsweetened cocoa powder
- 3 Tbsp. hot water
- ⅓ cup unsalted butter
- 1 cup water
- 1 cup unsalted butter
- ¼ tsp. salt
- ½ cup sugar, divided
- 1½ cups all-purpose flour
- 4 large eggs
- 3 cups vegetable oil
- To make chocolate sauce, add the sugar with ¼ cup water to a saucepan set over high heat. Stir to dissolve the sugar and boil uninterrupted until the syrup turns lightly golden, about 15 minutes. Turn the heat to low.
- Add evaporated milk and cocoa powder dissolved in 3 tablespoons hot water. Stir constantly until thick. Remove from the heat, stir in the butter until fully incorporated, and then set aside.
- In saucepan, put water, butter, salt, and ¼ cup sugar. Bring to a boil over high heat. Turn off the heat and add the flour, stirring until all of it is incorporated. Continue to cook over low heat, stirring constantly with a wooden spoon, for 5 minutes. Turn off the heat.
- Add the eggs, one by one, stirring continuously. When the batter is ready, put it in a pastry bag with a rosette tip.
- In another saucepan, heat the oil over medium-high heat. Use a pastry bag fitted with a large star tip to form the churros and fry in the hot oil until golden, about 3 minutes. While hot, roll over remaining sugar and serve with a cup of the chocolate sauce for dipping.