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Churros with Chocolate Sauce + Salted Caramel

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Servings 8 Servings

Ingredients
  

  • 1 cup canola oil, for frying
  • 1 cup milk
  • 6 tablespoons butter, diced into small cubes
  • 1½ tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Sugar Coating:
  • ½ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • Chocolate Sauce:
  • 8 ounces semisweet chocolate, finely chopped
  • 1 cup heavy cream
  • ½ cup light corn syrup
  • Salted Caramel:
  • 1 cup granulated sugar
  • 6 tablespoons salted butter, room temperature cut up into 6 pieces
  • ½ cup heavy cream
  • 1 teaspoon salt

Instructions
 

  • Add the milk, butter, sugar and, salt to a large saucepan. Bring to a boil over medium-high heat. Add flour, reduce heat to medium-low and cook and stir constantly with a rubber spatula until the mixture comes together and is smooth. Allow mixture to cool for a few minutes. Add vanilla and eggs to the flour mixture and stir until the mixture has a smooth consistency.
  • Heat oil in a large pot or deep skillet over medium-high heat to 350º Fahrenheit on the stovetop.
  • Transfer churro dough to a 16-inch piping bag fitted with a ½ inch rounded star tip.
  • Carefully pipe mixture into preheated oil, into about 6-inch lengths, cut end with clean scissors. Fry until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to dry briefly then transfer to cinnamon-sugar mixture and roll to coat.
  • Repeat the process with the remaining dough. Serve warm with chocolate sauce and salted caramel. Enjoy!
  • Sugar Coating:
  • Whisk together sugar and cinnamon in a shallow dish.
  • Chocolate Sauce:
  • Place the chocolate in a glass or metal bowl.
  • Combine the cream and corn syrup in a small heavy non-reactive saucepan and bring to a simmer. Pour the liquid over the chocolate and allow it to sit for 3 to 4 minutes, or until the chocolate has melted. Whisk to combine. Allow the sauce to cool slightly.
  • Salted Caramel:
  • Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
  • Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
  • Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove it from heat and vigorously whisk to combine it again.
  • Slowly pour in heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
  • Remove from heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using.