John Myers
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Churros with Chocolate Sauce (Evelyn Burdecki)
The perfect churros with chocolate sauce (evelyn burdecki) recipe with a picture and simple step-by-step instructions.
Churros:
- 70 g Butter
- 50 g Sugar
- 1 pinch Salt
- 250 g Flour
- 1 Pc. Whole egg
- 2 Pc. Egg yolk
- 1 l Sunflower oil for deep-frying
- 0,25 tsp Cinnamon
- 1 pinch Cardamom
- 1 pinch Ground ginger
- 2 tbsp Brown sugar
- 2 tbsp Powdered sugar
- 1 pinch Cumin
Chocolate sauce:
- 200 g Cream
- 1 pinch Salt
- 50 g Butter
- 200 g Dark chocolate
- 3 Pc. Passion fruit / maracuja
- 3 Pc. Mint twig tips for decorating
- Briefly bring 1,400 ml of water, butter, sugar and salt to the boil. Remove the saucepan from the stove, add the flour to the hot liquid and mix with a wooden spoon to form a smooth dough.
- Then put the pot back on the stove and heat it, stirring constantly. Burn the dough for about a minute until a white layer has formed on the bottom of the pot.
- Let the mixture cool down and then pour it into a mixing bowl. Work in the eggs with the dough hook of a mixer and work them into a smooth, tough dough.
- Mix the sugar and spices in a deep plate and set aside.
- Heat the oil in a large saucepan to around 170 degrees. Pour the dough into a piping bag with a star attachment, slide it directly into the hot oil, approx. 10 cm long strips of dough, and bake until they are golden brown. Turn around from time to time. Place on kitchen paper to drain and roll in the cinnamon, sugar and spice mixture while it is still hot.
- For the chocolate sauce, slowly heat the cream, salt, butter and the pulp of the vanilla pod in a saucepan until the butter has melted. Chop the chocolate into small pieces, add it to the saucepan and let it melt slowly. Scrape out the passion fruit and pass through a sieve. Add to the chocolate sauce.
- Pour the chocolate sauce into a deep plate, top with two churros and decorate with mint.
- Image rights: Wiesegenuss
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