Churros

Churros
Serves 6

1/2 cup (1 stick) unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon coarse salt
1 cup all-purpose flour
3 large eggs
Vegetable oil, for frying
Confectioners’ sugar, for dusting
Chocolate Dipping Sauce (recipe follows)

In a medium saucepan, combine 1 cup water, butter, sugar, and salt; bring to a boil over medium-high heat. Reduce heat to low, and sift in flour, stirring for 1 minute. Transfer flour mixture to bowl of an electric mixer fitted with a paddle attachment. On low speed, add eggs, 1 at a time, beating until incorporated after each addition; spoon mixture into a pastry bag fitted with a large open-star tip.

Heat 4 to 5 inches oil in a large Dutch-oven until it registers 325 degrees; on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer churros to a paper towel-lined baking sheet to drain. Roll churros in confectioners’ sugar. Serve immediately with Chocolate Dipping Sauce.

Chocolate Dipping Sauce
SERVES 6

1 dried chile
1 cup plus 5 teaspoons heavy cream
1 cup plus 5 teaspoons glucose
4 1/2 ounces bittersweet chocolate
1 tablespoon hot paprika
1/2 tablespoon Chinese red pepper

In a small saucepan, bring 2 cups water to a boil. Turn off heat, and add dried chile; let stand until softened, about 10 minutes. Drain liquid; cut chili into small pieces.
Combine cream and glucose in a small saucepan set over medium heat; bring to a simmer. Add chocolate, chili, paprika, and red pepper, stirring until chocolate melts to combine. Serve on the side.

 

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