Quantity for 4 servings
|150 g||All purpose flour, sifted|
|0.25 tsp||Vanila extract|
|3 cup||Cooking oil|
|4 tsp||Fine granulated sugar|
|0.5 tsp||Cinnamon powder|
|100 g||Dark chocolate compound, chopped|
|0.5 cup||Whipping cream|
1In a saucepan, boil water, margarine, sugar and salt. Once it boils, turn off the heat and add sifted flour together with vanilla and give quickly stir. Turn on the heat again over low heat, stirring until the dough smooth and elastic. Turn of the heat and let cool.
2Add the egg to the dough and mix well. If the dough is still hard to shape with the piping bag, add one more egg.
3Transfer the dough to piping bag with the star tip.
4Heat oil in a fry pan over medium heat. Pipe strips of the dough and fry until golden brown. Remove and drain.
5Combine sugar and cinnamon powder in a plate then roll the warm churros onto sugar.
6To make the chocolate sauce, place the chocolate in small bowl.
7Add the whip cream to the sauce pan and let it simmer (do not let it boil). Turn off the heat and pour the cream into chocolate bowl. Let sit for 1 minute then stir to combine.
8Serve churros with the chocolate sauce.