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---
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ServingSize: 24
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cssclass: recipeTable
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Alias: []
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Tag: []
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Date: 2022-02-12
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DocType: "Recipe"
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Hierarchy: "NonRoot"
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location:
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CollapseMetaTable: true
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Meta:
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IsFavourite: False
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Rating:
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Recipe:
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Courses: Dessert
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Categories: Pancacke
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Collections: Spanish
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Source: https://www.bonappetit.com/recipe/churros-with-bittersweet-chocolate-sauce
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PreparationTime:
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CookingTime: 30
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OServingSize: 24
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Ingredients:
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- 1 vanilla bean, split lengthwise
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- 1 cup heavy cream
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- 5 tablespoons dark brown sugar
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- 1 tablespoon unsweetened cocoa powder
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- 1 teaspoon espresso powder
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- 0.125 teaspoon kosher salt
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- 3 ounces unsweetened chocolate, chopped
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- 1 tablespoon ground cinnamon (preferably Ceylon)
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- 1 tablespoon plus 1 cup organic sugar
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- 0.5 cup milk6 tablespoons unsalted butter1 teaspoon kosher salt1 cup all-purpose flour
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- 3 whole large eggs
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- 1 drizzle Vegetable oil (for frying; about 12 cups)
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---
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Parent:: [[@@Recipes|Recipes]], [[@Desserts|Desserts]], [[@Spain|Spain]]
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---
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```button
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name Edit Recipe parameters
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type command
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action MetaEdit: Run MetaEdit
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id EditMetaData
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```
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^button-ChurroswithBittersweetChocolateSauceEdit
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```button
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name Save
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type command
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action Save current file
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id Save
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```
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^button-ChurroswithBittersweetChocolateSauceNSave
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# Churros with Bittersweet Chocolate Sauce
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```toc
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style: number
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```
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---
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### Practical Informations
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|-|-
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**Courses**: | `$=dv.current().Recipe.Courses`
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**Categories**: | `$=dv.current().Recipe.Categories`
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**Collections**: | `$=dv.current().Recipe.Collections`
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**Serving size**: | `$=dv.current().ServingSize`
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**Cooking time**: | `$=dv.current().Recipe.CookingTime` min
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---
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### Ingredients
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```dataviewjs
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dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
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```
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---
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### Instructions
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#### Chocolate Sauce
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##### Step 1
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Scrape vanilla seeds into a small saucepan; discard pod. Add cream, brown sugar, cocoa powder, espresso powder, and salt and cook over medium-high heat, whisking occasionally, until sugar is dissolved, no lumps of cocoa powder remain, and mixture is simmering, about 4 minutes. Remove from heat and add chocolate, stirring to melt. Keep warm over very low heat until ready to serve.
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#### Churros
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##### Step 1
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Fit pastry bag with star tip. Whisk cinnamon and 1 cup organic sugar in a medium bowl; set aside.
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##### Step 2
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Bring vanilla bean, milk, butter, salt, remaining 1 Tbsp. organic sugar, and ½ cup water to a simmer in a medium saucepan over medium-high heat. Using a wooden spoon, add flour in one go, and vigorously mix until dough comes together, about 30 seconds. Transfer to the bowl of a stand mixer or a large bowl; discard vanilla bean. Let cool slightly.
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##### Step 3
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Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next (alternatively, stir vigorously with a wooden spoon). Dough will look broken at first; continue to beat, scraping bowl occasionally, until dough is smooth, glossy, and somewhat stretchy (pull off a small piece of dough and stretch it—it shouldn't break). Spoon dough into prepared pastry bag.
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##### Step 4
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Pour oil into a large pot to come halfway up the sides. Fit pot with thermometer and heat over medium-high until thermometer registers 350°. Holding bag at an angle so tip is a few inches above surface of oil, squeeze out dough, moving the bag as you squeeze so dough is piped in a 6" length into oil. Using a paring knife, cut off dough at the tip to release into oil. Repeat process to make 4 more dough lengths. Fry churros, turning once and adjusting heat as needed to maintain oil temperature, until golden brown on all sides, 2–3 minutes per side. Transfer to a paper towel-lined baking sheet. Repeat with remaining dough.
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##### Step 5
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Toss warm churros in reserved cinnamon-sugar mixture. Serve with warm chocolate sauce and hot chocolate, if desired.
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