Rick Makes Churros with Chocolate Sauce, Mexico-Style | From the Test Kitchen | Bon Appetit

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and more antioxidants.

Split the vanilla bean in half and scrape it down.

In a saucepan, combine heavy cream, brown sugar, cocoa powder, espresso powder, and salt; heat until just simmering.

Remove from heat and stir in chopped chocolate until thickened.

Cut butter into small pieces and place in a saucepan with 1/2 cup water, 1/2 cup milk, sugar, and salt; bring to a simmer to melt the butter.

Once the butter is melted and bubbles form around the edges, stir in flour vigorously and turn off the heat.

Let the dough cool for about 5 minutes to avoid scrambling the eggs.

Mix in cinnamon and sugar into the dough.

Using a stand mixer with a paddle attachment, add one egg to the dough and mix slowly until combined, then add another egg, and finally the third egg, mixing until the dough is soft and pliable.

Fill a piping bag with the dough, using a spatula to assist, and twist to push the dough to the tip.

Heat oil in a deep pan and pipe 6-inch lengths of dough into the hot oil, frying for about 3 to 4 minutes on one side until golden brown, then flip and cook for another 3 to 4 minutes.

Remove churros from the oil and toss them in a bowl with sugar and cinnamon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens