Churros! @gulp.fiction and I made a batch of EGGLESS and BAKED churros for our workshop tomorrow. So much better than the fried ones.
Churros with Hot Chocolate Sauce
1 cup Water
½ cup Butter
2 tablespoons Sugar
¼ tsp salt
1 cup All purpose flour
3/4 Cup Condensed milk , at room temperature
½ tsp Vanilla extract
For coating :
1/2 cups Sugar
¼ tsp Salt
For Hot chocolate :
1 cup bittersweet chocolate, chopped
1 1/2 cup milk
1 tsp cornflour (mixed with 2 tsp of water)
¼ teaspoon vanilla
Preheat oven to 200C. Line a baking tray with parchment paper and grease it with butter. The choux pastry dough is very delicate, so make sure you grease generously.
In a saucepan placed over medium heat, add water, sugar, salt and butter. Once the butter has melted and the mixtures comes to a simmer, add the flour. Whisk till everything comes together, and you don’t see any lumps. Shall take about 1-2 minutes.
Switch the heat to low. With the help of a wooden spoon stir and cook the dough for about a minute. Once the mixture starts to pull away from the pan, take the saucepan off heat.
Mix vanilla in the condensed milk. Add this mixture to the dough and mix until well combined. At first, the mixture might seem not to come together, but continue stirring for 2-3 minutes to get a soft dough.
In a piping bag fitted with star nozzle, fill in the dough. Use a good quality (preferably,one made with cloth) as the dough is sticky and requires good strength while piping.
Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly. You can also pipe them into different shapes of your choice.
Bake them for about 18-20 minutes. Toast them for 5 minutes to get a good crunch. Later, turn off the oven and let them rest in there for about 10 minutes. This ensures that they will hold their shape once cool.
For coating the churros, combine all the ingredients(cinnamon, sugar and salt) in a large bowl. Toss the warm churros in the mixture.
For Hot chocolate Sauce:
Heat the milk in a large heavy saucepan. Let it come to a simmer.
Switch the flame to medium, and add in the chocolate. Using a whisk, stir till all the chocolate has melted.
Add in the slurry(cornflour water mixture) and stir for a minute.
Once the chocolate starts to bubble, turn the flame to low and cook for about 2 minutes.
Serve hot with freshly baked churros.