While the jury is still out on my home-made jerky, the verdict is in on these bad boys and they’re awesome! Ok, I know that’s cheesy but that’s really how good they are. I adapted two recipes for what I did. My version is below. A word of warning though, I have an actual fryer, not a pan with oil. If I didn’t have the fryer, I wouldn’t have attempted this. That doesn’t mean you shouldn’t, it just mean you have to be braver and way less distracted than I am. Another note, each of these gifts cost me less than $4 a pop. Pretty impressive.
Churros with Spiced Chocolate Sauce
Adapted from Cannelle et Vanille and Food Network.
- Vegetable or olive oil, for frying
- 1 cup water
- 1 cup whole milk
- 8 ounces butter
- 1/2 teaspoon salt
- 2 cup all purpose flour
- 6 eggs
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- Chocolate Sauce, recipe follows
Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360 degrees F.
Place the water, milk, butter, sugar and salt in a medium saucepan. Bring this to a boil. Add the flour all at once and stir with a wooden spoon until it comes together into a smooth ball.
Transfer this mass to the bowl of an electric mixer (or can do it by hand) and start mixing with a paddle attachment. When most of the steam has evaporated, add the eggs one at a time. Mix until it comes together to a smooth thick mass.
Transfer to a pastry bag fitted with a large star tip.
Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon, ginger and nutmeg. Roll churros in the cinnamon sugar. Serve with Chocolate Dunking Sauce.
Spiced Chocolate Sauce
3 cups whole milk
1/2 cup sugar
1 teaspoon vanilla extract
1 stick of cinnamon
Zest of 1 orange
3 slices of fresh ginger
2 tablespoons cocoa powder
1 tablespoon instant coffee powder
6 egg yolks
12 oz chocolate, chopped ( I used semi-sweet and I would not recommend that. You want it sweeter.)
In a medium saucepan, heat the milk, sugar, vanilla, cinnamon, orange zest and fresh ginger. Bring it to a boil. Turn the heat off and let it set for about 10 minutes. Return the mixture to a boil and add the cocoa powder and instant coffee powder. Whisk together.
Place the egg yolks in a large bowl and temper the milk mixture into them while whisking. Return this mixture to the sauce pan and cook for a couple of minutes while constantly stirring until lightly thickens.
Place the finely chopped chocolate in a large bowl. Place a fine sieve over the bowl and pour the custard over the chocolate. Mix until all the chocolate is melted and you have a smooth cream.
Can be served warm, room temperature or cold. Store in the refrigerator for up to 2 days. It will thicken when it cools.