Churros With Dulce De Leche Ganache Recipes

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MINI CHURROS WITH DULCE DE LECHE HOT CHOCOLATE



Mini Churros with Dulce de Leche Hot Chocolate image

Grab a blanket and enjoy two irresistible Latin American sweets that pair perfectly to provide comfort and warmth for those chilly winter nights.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
2 tablespoons vegetable shortening
1/4 cup plus 1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 cup cake flour (not self-rising)
Vegetable oil, for frying
1 tablespoon packed light brown sugar
1/2 teaspoon ground cinnamon
For the hot chocolate:
2 1/2 cups milk
2 ounces semisweet chocolate, chopped
1 cup dulce de leche, plus more for topping
1 cinnamon stick, broken in half
Whipped cream, for topping

Steps:

  • Make the churros: Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip; set aside. Combine 1 cup water, the butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, then reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Let cool slightly, then transfer the dough to the pastry bag. Pipe 1-inch logs onto the prepared baking sheet, using kitchen shears to snip off each piece (you should have 26 to 28 churros). Let rest at room temperature, about 20 minutes.
  • Meanwhile, make the hot chocolate: Bring the milk to a simmer in a saucepan over medium heat. Add the chocolate, dulce de leche and cinnamon stick. Cook, stirring, until the chocolate melts and the mixture is combined, about 2 minutes. Cover and keep warm over low heat.
  • Fry the churros: Heat about 2 inches of vegetable oil in a Dutch oven or large pot until a deep-fry thermometer registers 360 degrees F. Combine the remaining 1/4 cup granulated sugar, the brown sugar and ground cinnamon in a large bowl. Working in three batches, fry the churros until golden and crisp, 4 to 5 minutes. Remove with a slotted spoon and transfer to a rack set over a baking sheet. Let cool about 5 minutes, then add to the cinnamon sugar and toss to coat.
  • Remove the cinnamon stick from the hot chocolate and divide among mugs. Top with whipped cream and drizzle with dulce de leche. Serve with the churros.

DULCE DE LECHE CHURRO TOTS WITH WHIPPED CREAM



Dulce de Leche Churro Tots with Whipped Cream image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 16

6 1/2 ounces (13 tablespoons) unsalted butter
2 1/4 ounces (5 tablespoons) brown sugar
1 1/4 teaspoons salt
2 1/2 cups all-purpose flour
5 eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups store-bought or homemade Dulce de Leche, recipe follows, or cajeta
Vegetable oil, for frying
1/2 cup granulated sugar
1 1/2 tablespoons ground cinnamon
Whipped Cream, for serving, recipe follows
3 1/2 cups whole milk
1 1/2 cups granulated sugar
1/4 teaspoon baking soda
1 1/2 cups heavy cream
1 tablespoon powdered sugar

Steps:

  • Place 1 1/4 cups water, butter, brown sugar and salt in a saucepan and bring to a boil. Add the flour all at once and stir vigorously until mixture forms a ball and smells like toasted flour. Transfer to the bowl of a mixer and paddle the dough while adding the eggs one at a time, allowing machine to incorporate each egg before the next addition. Scrape down the sides and bottom of the bowl often, and then add the vanilla. Lastly, add the dulce de leche and mix until thoroughly incorporated. Transfer the mixture to a container and refrigerate until ready to fry.
  • Heat vegetable oil for frying in a pot. Place the churro batter in a pastry bag fitted with a large star tube. When the oil is 375 degrees F, drop 2-inch-long churros from the pastry bag into the oil and fry until well browned and floating, about 4 minutes. Centers will still be a tiny bit gooey because of the dulce de leche in the batter. Remove the churros to a paper-lined plate. Combine the granulated sugar and cinnamon and toss with the hot churros.
  • To serve, place the churro tots on a small plate or in a shallow bowl accompanied by a dollop of Whipped Cream for dipping.
  • Combine the milk, sugar and baking soda in a large, heavy saucepan. Place over medium heat and cook, stirring often, until the mixture becomes a caramel color and is thick enough that you can see the bottom of the pan as you stir, 45 minutes to an hour. By volume it should be reduced to about 1 cup. Cool to room temperature and use immediately, or store in refrigerator until ready to use.
  • Combine the cream and sugar in a cold mixing bowl and whip until stiff peaks form.

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