NY Times Churros in Chocolate Sauce
Sauce
1 cup heavy cream
6 ounces bittersweet chocolate, finely chopped
1 tablespoon butter, at room temperature
1 teaspoon bourbon
For the churros:
1 teaspoon cinnamon
1 1/2 cup sugar
6 tablespoons unsalted butter
1 cup whole milk
1 teaspoon kosher salt
1 cup flour
2 large eggs, lightly beaten
2 quarts peanut oil.
1 cup heavy cream
6 ounces bittersweet chocolate, finely chopped
1 tablespoon butter, at room temperature
1 teaspoon bourbon
For the churros:
1 teaspoon cinnamon
1 1/2 cup sugar
6 tablespoons unsalted butter
1 cup whole milk
1 teaspoon kosher salt
1 cup flour
2 large eggs, lightly beaten
2 quarts peanut oil.
- Make the chocolate sauce: In a medium saucepan, heat the cream
- until small bubbles form around the edge. Remove from the heat.
- Pour the chocolate into the hot cream.
- Let sit for 5 minutes, then stir until smooth. Stir in the butter and then the bourbon.
- Keep warm.
- churros: in a shallow pan, combine the cinnamon and sugar; set aside.
- In a small saucepan,
- melt the butter with the milk and salt over medium heat and bring to a boil. Add the flour and cook, stirring constantly, until a dough forms and pulls away from the sides of the pan, about 30 seconds. Remove from the heat and cool for 3 minutes. Stir the eggs into the batter until smooth. Fill a pastry bag fitted with a large star tip with batter.
- In a medium pot, heat about 3 inches of oil to 350 degrees. Hold the pastry bag several inches above the oil, squeeze out the batter and snip it with kitchen shears when it reaches 4 inches long.
- Fry in batches, turning once, until deep golden brown, about 4 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. While still hot, roll in the cinnamon sugar. Can be made ahead and kept warm in low-temperature oven.
- Serve with chocolate sauce. Makes about 16. Adapted from Watts Grocery in Durham
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