Churros With Coconut Sauce Recipes

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CHURROS WITH CHOCOLATE SAUCE



Churros with Chocolate Sauce image

These churros are extra special: crispy and sweet on the outside, custardy and soft on the inside, like a fried cream puff dusted in cinnamon sugar. Organic sugar is key for the coating -- it adds flavor and crunch.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield about 26 churros

Number Of Ingredients 16

1/2 vanilla bean, split lengthwise
1 1/2 cups heavy cream
1/2 cup packed dark brown sugar
1 tablespoon unsweetened Dutch-process cocoa powder
1/4 teaspoon ground cinnamon, preferably Ceylon
1/8 teaspoon kosher salt
3 ounces unsweetened chocolate, chopped
1 teaspoon ground cinnamon, preferably Ceylon
1 cup plus 1 tablespoon organic raw cane sugar or granulated sugar
1/2 vanilla bean, split lengthwise
1 cup milk
5 tablespoons unsalted butter
1 teaspoon kosher salt
1 cup all-purpose flour
3 large eggs
Vegetable oil, for frying

Steps:

  • For the chocolate sauce: Scrape the vanilla seeds into a small saucepan; add the vanilla bean, cream, brown sugar, cocoa powder, cinnamon and salt and cook over medium-high heat, whisking occasionally, until the sugar is dissolved, no lumps of cocoa powder remain and the mixture is simmering, about 4 minutes. Remove from the heat, discard the vanilla bean and add the chocolate, stirring to melt. Let sit until ready to serve (the sauce will thicken as it sits).
  • For the churros: Whisk together the cinnamon and 1 cup of the organic sugar in a medium bowl; set aside.
  • Scrape the vanilla seeds into a medium saucepan; add the vanilla bean, milk, butter, salt and remaining tablespoon organic sugar and bring to a simmer over medium-high heat. Remove and discard the vanilla bean, add the flour and use a wooden spoon to vigorously mix until the dough comes together, about 30 seconds. Transfer to the bowl of a stand mixer and let cool slightly, about 5 minutes.
  • Fit the stand mixer with the paddle attachment and beat the mixture on medium-low speed. Add the eggs to the dough one at a time, making sure to incorporate each egg before adding the next. (The dough will look broken at first.) Continue to beat, scraping the bowl occasionally, until the dough is smooth, glossy and somewhat stretchy (pull off a small piece of dough and stretch it--it shouldn't break). Spoon the dough into a pastry bag fitted with a large closed star tip.
  • Line a baking sheet with paper towels. Pour the oil into a large pot until it comes halfway up the sides. Fit the pot with a deep-frying thermometer and heat the oil over medium-high heat until the thermometer registers 350 degrees F.
  • Holding the pastry bag at an angle so the tip is a few inches above the surface of the oil, squeeze out the dough, moving the bag as you squeeze so the dough is piped in a 6-inch length into the oil (use a paring knife to cut off the dough at the tip to release it into the oil). Repeat the process to make 4 more churros. Fry the churros, turning once and adjusting the heat as needed to maintain the oil temperature, until deep golden brown on all sides, 2 to 3 minutes per side. Transfer to the lined baking sheet for a moment, then toss in the reserved cinnamon-sugar mixture. Repeat with the remaining dough.
  • Serve the churros with the warm chocolate sauce.

DELICIOUS CHURROS WITH CHOCOLATE SAUCE RECIPE BY TASTY



Delicious Churros With Chocolate Sauce Recipe by Tasty image

Here's what you need: water, oil, sugar, salt, all purpose flour, egg, unsweetened cocoa powder, sugar, salt, water, vanilla extract, ground cinnamon, sugar

Provided by Sabih Hasan

Yield 24 servings

Number Of Ingredients 13

1 cup water
¼ cup oil
1 tablespoon sugar
½ teaspoon salt
1 cup all purpose flour
1 egg
¼ cup unsweetened cocoa powder
½ cup sugar
1 pinch salt
¼ cup water
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
½ cup sugar

Steps:

  • Add water, oil, sugar, and salt into a saucepan and bring to a boil. Whisk until combined. Take off heat once combined.
  • Add flour and mix with a wooden spatula until dough forms. Let cool.
  • Beat an egg into the dough mixture thoroughly.
  • Fill dough into a pastry bag with a star tip or into a zipper storage bag with the corner tip cut off.
  • Squeeze dough into hot oil and cut off about every 3-4 inches. Fry until golden-brown, about 6 minutes. Immediately place into the cinnamon sugar mixture.
  • For chocolate sauce, combine cocoa powder, sugar, salt, vanilla, and water in a saucepan. Bring to a boil whisking constantly. Let cool.
  • Enjoy!

Nutrition Facts : Calories 73 calories, Carbohydrate 11 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 6 grams

HOW TO MAKE PERFECT CHURROS EVERY TIME RECIPE BY TASTY



How To Make Perfect Churros Every Time Recipe by Tasty image

Churros, the delectable, deep-fried pastry, are gooey and soft on the inside, with ridges on the outside that gather pockets of cinnamon and sugar and help to give that classic crunch. Here is Tasty's ultimate recipe for the perfect churro!

Provided by Aleya Zenieris

Time 50m

Yield 4 servings

Number Of Ingredients 14

canola oil
½ cup water
½ cup milk
½ cup sugar, divided, plus 1 tablespoon
1 teaspoon kosher salt
½ stick unsalted butter
½ vanilla bean, seeds scraped
1 cup all purpose flour
3 large eggs
1 teaspoon ground ceylon cinnamon
6 oz semisweet chocolate chip
½ cup heavy cream
⅛ teaspoon cayenne
¼ teaspoon ground ceylon cinnamon

Steps:

  • Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.
  • In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.
  • Pour the hot cream mixture over the chocolate, then let sit for 2-3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.
  • Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.
  • Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.
  • Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.
  • Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
  • With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.
  • Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.
  • In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.
  • Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5-6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3-4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.
  • Serve the churros immediately with the chocolate sauce for dipping.
  • Enjoy!

Nutrition Facts : Calories 671 calories, Carbohydrate 70 grams, Fat 41 grams, Fiber 4 grams, Protein 14 grams, Sugar 37 grams

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Top Asked Questions

How do you cook churros in coconut oil?
Remove the churros from the oil using a slotted spoon and drain on a plate lined with kitchen paper. Coat the churros in the coconut and sugar mixture. Serve immediately with the dipping sauce.
How much sugar do you put in a churro?
Set aside For the churros, in a shallow dish, mix together 30g/1oz desiccated coconut and 50g/1¾oz caster sugar. Set aside.
What is the best sauce for churros?
Tangy mango and passion fruit dipping sauce is great with these rich, coconut-flavoured churros. Best served fresh from the pan. For this recipe you will need a food processor, a spice grinder and a deep-fat fryer or a suitable pan and a cook's thermometer.
How do you make churros with a bag of dough?
Begin squeezing the bag so that the churro dough comes out in a long line dangling vertically from the bag. When the churro is about 4 inches long, snip it close to the tip with the oiled scissors, and sort of guide the churro into the oil with the scissors.

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