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½ c. heavy cream
¼ c. sugar
1Tbsp. + 1 tsp. Clabber Girl Corn Starch
1 c. boiling water
1 c. semi-sweet chocolate chips
2 c. vegetable oil, for frying
½ c. sugar
1 c. all-purpose flour
1 Tbsp. cinnamon
1 ½ tsp. Clabber Girl Baking Powder
1 ½ c. milk
2 Tbsp. unsalted butter, melted
Churros:
In a medium mixing bowl, stir together the flour and baking powder. Mix in the melted butter and boiling water. Mix until thoroughly combined and you have a soft warm dough. Let dough rest for about 15 minutes.
In large frying pan, heat the 2 cups of vegetable oil to 325° F. When the oil is hot, place the dough into a piping bag with a large star-shaped tip. Squeeze dough into hot oil in 1 ½ – 2” lengths. Cook about 5-6 at a time to not overcrowd the pan. Fry the churros until a deep golden brown (2-3 minutes per side).
Remove with a slotted spoon and place on a paper towel lined baking sheet to drain off excess oil. Continue this process for the remainder of the dough.
Mix the sugar and cinnamon together. Toss the warm churros in the cinnamon-sugar mixture to coat. Serve churros with chocolate dipping sauce.
Chocolate Dipping Sauce:
In a medium saucepan, combine milk, heavy cream, sugar, and corn starch. Whisk together until the mixture comes to a boil. Remove from heat. Stir in the chocolate chips until they are melted and the sauce is smooth. Watch how to make churros here.
½ c. heavy cream
¼ c. sugar
1Tbsp. + 1 tsp. Clabber Girl Corn Starch
1 c. boiling water
1 c. semi-sweet chocolate chips
2 c. vegetable oil, for frying
½ c. sugar
1 c. all-purpose flour
1 Tbsp. cinnamon
1 ½ tsp. Clabber Girl Baking Powder
1 ½ c. milk
2 Tbsp. unsalted butter, melted
Churros:
In a medium mixing bowl, stir together the flour and baking powder. Mix in the melted butter and boiling water. Mix until thoroughly combined and you have a soft warm dough. Let dough rest for about 15 minutes.
In large frying pan, heat the 2 cups of vegetable oil to 325° F. When the oil is hot, place the dough into a piping bag with a large star-shaped tip. Squeeze dough into hot oil in 1 ½ – 2” lengths. Cook about 5-6 at a time to not overcrowd the pan. Fry the churros until a deep golden brown (2-3 minutes per side).
Remove with a slotted spoon and place on a paper towel lined baking sheet to drain off excess oil. Continue this process for the remainder of the dough.
Mix the sugar and cinnamon together. Toss the warm churros in the cinnamon-sugar mixture to coat. Serve churros with chocolate dipping sauce.
Chocolate Dipping Sauce:
In a medium saucepan, combine milk, heavy cream, sugar, and corn starch. Whisk together until the mixture comes to a boil. Remove from heat. Stir in the chocolate chips until they are melted and the sauce is smooth. Watch how to make churros here.