Churros con Chocolate

Por Andy Cooks · 40 min

Ingredientes

Modo de preparo

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.

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