Churros con Chocolate

Von Andy Cooks · 40 Min.

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Zubereitung

1. In a medium saucepan over medium-high heat, combine the water, butter and vanilla.
2. Bring just to a boil, then stir in the flour, salt and 15 g of the sugar. Mix quickly until it comes together, reduce to low and cook for 3–4 minutes, stirring.
3. Remove from the heat and cool for 5 minutes.
4. Beat in the eggs one at a time until smooth, then spoon the mixture into a piping bag fitted with a star nozzle.
5. For the sauce, whisk the cornflour with 40 ml of the milk to make a slurry.
6. In a medium saucepan over medium-low heat, combine the remaining milk, the chopped chocolate and the 40 g of sugar. Stir until the chocolate melts, without letting it go above a simmer.
7. Whisk in the slurry and cook until the sauce thickens.
8. Heat the oil in a deep frying pan to 160°C (320°F).
9. Pipe the dough in long sticks into the oil and fry for 2–3 minutes, turning, until golden on both sides.
10. Drain on a wire rack, then toss in the remaining sugar until lightly coated.
11. Serve warm with the hot chocolate sauce for dipping.

Zusammengefasst aus dem Video von Andy Cooks. Schau es dir für die Details an.

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