Churros with Chocolate Dipping Sauce
Churros are a classic Spanish street food that you can enjoy gluten-free in the comfort of your own home. These are a fried treat made from gluten-free choux pastry, rolled in cinnamon and sugar, and served with chocolate sauce.
Churros with Chocolate Dipping Sauce
For the churros:
- 1 cup (120 g) gluten-free all-purpose flour (see notes)
- ½ teaspoon (1.5 g) xanthan gum
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 1 tablespoon (12.5 g) granulated sugar
- 8 tablespoons (120 g) unsalted butter
- 1 cup (240 mL) water
- 4 large eggs , room temperature
- ½ cup (100 g) granulated sugar, for topping
- 1 teaspoon (2.6 g) ground cinnamon, for topping
- Vegetable oil , for frying
For the chocolate dipping sauce:
- 8 ounces semi-sweet chocolate bars , finely chopped
- 1 cup (240 mL) heavy cream
- 2 tablespoons (30 g) unsalted butter, room temperature (optional)
- Make the dough: In a small bowl, mix flour and xanthan gum and set aside.
- Add the salt, sugar, butter, and water to a medium saucepan. Heat over medium-high heat and bring to a boil.
- Decrease the heat to low and add all the flour into the hot liquid. Immediately stir it until the flour is moistened and has absorbed all the liquid. The dough will start to form into a ball. Continue to cook over low heat for about a minute.
- Transfer the dough to the bowl of a stand mixer and let the dough cool, no more than 5 minutes. Then, use the paddle attachment to start beating the dough before adding the eggs. This will help re-incorporate the butter if it has separated a bit.
- With the mixer running on medium-low speed, add the first egg. Once the egg is beaten and incorporated, add the second egg. Repeat this step until all the eggs have been mixed into the dough. The dough will look curdled at first but with the addition of each egg, it will smooth out and come together. Scrape down the bowl as needed during this process.
- Once all the eggs are added, mix for 30-60 seconds. You want a smooth, glossy dough. Please note, gluten-free choux pastry dough is much thicker than traditional dough made with all-purpose flour but should still be pipe-able.
- Fry the churros: Transfer the dough into a piping bag fitted with a Wilton 1M piping tip.
- Heat 2 inches of oil in a medium-large heavy-bottomed pot. While the oil is heating, mix ½ cup granulated sugar and cinnamon and spread on a rimmed plate. Line a second plate with paper towels.
- When the oil is hot (370°F), pipe 4-5 inches of dough into the hot oil and use kitchen shears to cut the dough away from the tip. Fry for 1½ - 2 minutes per side, until golden brown and crisp. Fry 3-5 at a time, depending on the width of your pot. Be sure to keep the oil between 350-370°F.
- Use kitchen tongs or a spider strainer to remove the churros from the hot oil and drain on the prepared plate lined with paper towels. Immediately roll in the cinnamon/sugar mixture. Repeat this process until all the churros are cooked.
- Make the chocolate sauce: Place the chopped chocolate in a medium heatproof bowl and set aside.
- Heat the heavy cream in a saucepan until it just comes to a simmer; do not boil.
- When the cream is hot, pour it over the chocolate, making sure all the chocolate is covered by the hot cream. Let it sit for 5 minutes before stirring. Whisk the chocolate and cream together until the chocolate is completely melted and the ganache is nice and smooth. Stir in the room temperature butter until incorporated.
- Serve the churros and chocolate sauce immediately.
• If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.
• Use a thermometer to be sure your oil is at the correct temperature.
• Choux pastry is best eaten the day it's baked but can be stored at room temperature in an air-tight container. To re-crisp the churros, bake them for 5 minutes at 350°F.
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