Two-Bite Churros with Warm Chocolate Sauce

Recipe:

1 cup milk

6 tablespoons unsalted butter

¾ teaspoon salt

1 cup all purpose flour

3 eggs

½ teaspoon vanilla extract

vegetable oil for frying

Cinnamon and Sugar

1-½ tablespoons ground cinnamon

¾ cup granulated sugar

Mix together in a bowl. Set aside.

Chocolate Sauce

½ cup heavy whipping cream

1 tablespoon light corn syrup

4 ounces semisweet chocolate, chopped (or milk chocolate if you prefer)

Place chopped chocolate in a bowl, set aside.

In a medium saucepan, bring cream and corn syrup to a simmer, remove from heat. Pour into chopped chocolate, whisk until melted and smooth. Set aside until ready to use.

Churros

In a medium saucepan, bring milk, butter, salt to a boil. Lower heat to medium, add all the flour at once and stir until it forms a dough and separates from the sides of the pan. Remove from heat, transfer it to the bowl of a stand mixer and let it cool for about 5 minutes. (You can also mix this manually). On low speed, add eggs 1 at a time, beating until incorporated after each addition, add vanilla beat until smooth. Transfer mixture into a pastry bag (you may have to do it in batches), fitted with a large open-star tip. In a medium saucepan, bring milk, butter, salt to a boil. Lower heat to medium, add all the flour at once and stir until it forms a dough and separates from the sides of the pan. Remove from heat, transfer it to the bowl of a stand mixer and let it cool for about 5 minutes. (You can also mix this manually). On low speed, add eggs 1 at a time, beating until incorporated after each addition, add vanilla beat until smooth. Transfer mixture into a pastry bag (you may have to do it in batches), fitted with a large open-star tip.

Heat about 3 inches of oil in a deep pan until it reaches 340F on a deep fry thermometer. Holding the piping bag slightly above the oil, squeeze out the batter snipping off 2-½-inch lengths with a kitchen scissors, fry 6 churros at a time depending on the size of your pan until cooked and golden brown. Remove from heat, sprinkle or roll in cinnamon sugar.

Serve immediately with chocolate sauce.

Note: If you want longer churros, snip off 4-inch batter at a time.

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