Mini Churro Bites

Ingredients

• 185 g all-purpose flour
• 60 g whole milk
• 177 g water
• 71 g unsalted butter
• 35 g granulated sugar (for the dough)
• 1 tsp vanilla extract
• 2 large eggs
• 150 g granulated sugar (for the cinnamon sugar coating)
• 2 tsp ground cinnamon
• 180 g chocolate wafers (dark or milk)
• 180 g heavy cream
• 25 g sugar (for the chocolate sauce)
• neutral oil (avocado or vegetable oil for frying)

Steps

1. 1

   In a saucepan, combine the water, milk, butter, 35g sugar, and vanilla extract.

2. 2

   Bring the mixture to a rolling boil over medium heat.

3. 3

   Reduce the heat to low, add all the flour at once, and stir vigorously with a wooden spoon.

4. 4

   Cook for 1–2 minutes, stirring constantly, until the dough forms a smooth ball and leaves a thin film on the bottom of the pan.

5. 5

   Transfer the dough to a bowl and let it cool for 5 minutes; this is important to prevent the eggs from scrambling when added.

6. 6

   Add the eggs one at a time, mixing well after each addition until fully incorporated.

7. 7

   The dough should be smooth, glossy, and pipeable (not stiff or runny). Transfer the dough to a piping bag fitted with a star tip (open or closed star).

8. 8

   Refrigerate or place the piping bag in the freezer for 25-30 minutes to firm up.

9. 9

   Heat neutral oil in a deep pot or fryer to 350°F / 175°C.

10. 10

    Pipe 1–1½ inch bites into the hot oil, using scissors or a knife to cut the dough at the tip.

11. 11

    Fry in batches for 2–3 minutes, turning occasionally, until the bites are deep golden brown.

12. 12

    Drain the churro bites briefly on paper towels.

13. 13

    In a small bowl, mix the 150g sugar and ground cinnamon together.

14. 14

    Toss the churro bites in the cinnamon sugar while they are still hot so the coating sticks perfectly.

15. 15

    To make the chocolate sauce, heat the heavy cream and 25g sugar in a small saucepan until steaming, but not boiling.

16. 16

    Pour the hot cream over the chocolate wafers in a heat-proof bowl.

17. 17

    Let the mixture sit for 1 minute, then stir until the sauce is smooth and glossy.

Notes

Ensure the dough cools for at least 5 minutes before adding eggs to avoid a 'cooked egg' texture. For the best results, toss the churros in cinnamon sugar immediately after a very brief drain while they are still hot and slightly oily.

Nutrition per serving

• dessert
• snack
• fried
• sweet
• chocolate
• cinnamon
• mexican-inspired