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Churros: 8 cups vegetable or olive oil 1 cup water 1/2 cup margarine or butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon, optional
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Hot Chocolate: 4 ounces dark chocolate 2 cups milk 1 tablespoon cornstarch 4 tablespoons sugar
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Heat the oil in a deep frying pan to 360 degrees F.
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To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan.
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Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat.
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Beat eggs until smooth and add to the saucepan while stirring the mixture.
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Spoon the mixture into a piping bag with a star tip.
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Squeeze 4-inch strips of dough into the hot oil.
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Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side.
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Drain on paper towels.
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Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture.
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Set aside until ready to serve.
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To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted.
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Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar.
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Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes.
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Remove and whisk until smooth.
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Pour chocolate into cups and serve with churros.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
