Jorge's Churros
Crisp and sweet churros are paired with a trio of warm dipping sauces - chocolate, strawberry, and vanilla creme anglaise
Equipment
- Churrera (Churro press)
Ingredients
Churros
- 1 cup water
- 1 cup milk
- 2 tsp vanilla extract
- 2 cups all-purpose flour, sifted
- 1 pinch kosher salt
- vegetable oil, for frying
- 2 cups sugar, for coating
Chocolate Sauce
- 6 oz. dark chocolate
- 2 cups heavy cream
- 1 tsp vanilla extract
- ¼ cup granulated sugar
- 1 tbsp cornstarch
Strawberry Sauce
- 3 cups fresh or frozen strawberries
- 1 cup water
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Creme Anglaise (Vanilla Custard Sauce)
- ½ cup heavy cream
- ½ cup milk
- The pulp from 1 vanilla bean, or 1 tsp vanilla extract
- 3 egg yolks
- ¼ cup granulated sugar
Instructions
Churros
- Warm the water, milk, and vanilla extract in a large pot over medium heat, until boiling.Remove from the heat.
- Sift the flour and salt into the wet ingredients. Stir with a wooden spoon until a smooth dough forms and pulls away from the sides of the pot.
- To a heavy bottomed pot, add enough oil to measure about 2 inches from the bottom of the pot. Over medium heat, bring oil to 350°F.
- Using a Churrera (churro press) add about 4 churros to the hot oil at a time (to prevent overcrowding) and fry until golden, about 4 minutes.
- Remove the churros from the oil and place on a paper towel lined plate to drain. While still hot, roll the churros in a bowl or plate of sugar to coat.
- Place churros on a baking sheet in a 250°F oven to keep warm between batches. Continue frying until all the dough has been used.
Chocolate Sauce
- If using bars, chop the chocolate into rough pieces. Place the chocolate pieces into a medium saucepan over medium heat with 1 cup of the heavy cream, stirring until chocolate is melted and fully combined with the cream.
- In a measuring cup, combine the vanilla extract, cornstarch and remaining cup of heavy cream. Stir to combine.
- Pour the cornstarch-cream mixture into the melted chocolate, whisking. Add the sugar. Continue to cook the sauce over medium-high heat until slightly thickened, about 5-7 minutes.
- Remove from heat and continue to stir for 1 minute.
- Serve warm.
Strawberry Sauce
- Combine the strawberries and water in a medium saucepan. Cook over medium high heat until strawberries begin to break down and soften (about 10 minutes for frozen berries, 5 for fresh).
- Add the sugar and vanilla extract to the strawberries and begin smashing the strawberries with a spoon to begin forming a smooth sauce.
- Continue cooking the sauce over medium-low heat until the strawberries are fully softened, stirring and smashing periodically, about 20 minutes.
- When strawberries are fully softened, bring the heat back up to medium-high and cook until desired thickness is reached, about 3 minutes more.
Creme Anglaise (Vanilla Custard Sauce)
- In a medium saucepan over medium heat, warm the heavy cream and milk until steaming. Remove from the heat
- Whisk the egg yolks, vanilla bean or vanilla extract, and granulated sugar to combine in a separate bowl.
- Slowly ladle some of the hot cream into the egg-sugar mixture while whisking constantly. Repeat until half the hot cream has been whisked into the egg mixture.This step is called tempering and prevents the yolks from cooking too fast and becoming grainy.
- Pour the egg mixture back into the pan with the rest of the cream and whisk constantly over medium heat until thickened, about 4-5 minutes.
- Serve warm.