AuthorBiteSizedA recipe hack of the famous La Lola Churros!
In a saucepan set over medium heat combine sugar, water, unsalted butter, salt, and vegetable oil until everything is well mixed. Bring it to a boil.
When it starts to boil turn off the fire. Add the all-purpose flour and mix it until it forms a smooth ball. Transfer the dough to a pastry bag with a star piping tip.
Heat 3-4 inches of vegetable oil in a large, heavy-bottomed stock pot set over medium-high heat until it reaches 375ºF.
Pipe the dough over the pot of oil to a length of about 4 inches, then using clean scissors or a sharp knife, cut it so it releases into the oil. Pipe 2-3 churros at a time, fry them until they are golden brown.
In a small bowl combine cinnamon powder and granulated sugar. Mix until well combined. Tip while the churros is hot/warm, sprinkle or roll them so that the sugar granules stick to the churros.
In a saucepan over medium heat, bring heavy cream to a full boil without stirring. Once cream starts to climb up the sides of the pan, remove from heat and pour over chocolate. Let stand, undisturbed, for two minutes. Whisk mixture until chocolate has fully melted and ganache is smooth.
Serve churros with chocolate sauce while it's hot.
Ingredients
Directions
In a saucepan set over medium heat combine sugar, water, unsalted butter, salt, and vegetable oil until everything is well mixed. Bring it to a boil.
When it starts to boil turn off the fire. Add the all-purpose flour and mix it until it forms a smooth ball. Transfer the dough to a pastry bag with a star piping tip.
Heat 3-4 inches of vegetable oil in a large, heavy-bottomed stock pot set over medium-high heat until it reaches 375ºF.
Pipe the dough over the pot of oil to a length of about 4 inches, then using clean scissors or a sharp knife, cut it so it releases into the oil. Pipe 2-3 churros at a time, fry them until they are golden brown.
In a small bowl combine cinnamon powder and granulated sugar. Mix until well combined. Tip while the churros is hot/warm, sprinkle or roll them so that the sugar granules stick to the churros.
In a saucepan over medium heat, bring heavy cream to a full boil without stirring. Once cream starts to climb up the sides of the pan, remove from heat and pour over chocolate. Let stand, undisturbed, for two minutes. Whisk mixture until chocolate has fully melted and ganache is smooth.
Serve churros with chocolate sauce while it's hot.
Leave a Reply