Churros With Strawberry Sauce Recipes

Steps:

• In a large pot over medium heat, stir together 1 cup water, 2 tablespoons of the sugar, the butter and salt, and bring to a simmer.
• In the meantime, preheat a deep fryer to 360 degrees F. Alternatively you can use a large heavy-bottomed pot with enough oil to come 3 inches up the sides.
• In a large bowl stir together the remaining 1 cup sugar with the cinnamon and set aside.
• When the dough mixture in the pot reaches a simmer, dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
• Remove the flour mixture from the heat and scrape into a heat-proof bowl. Add in the eggs one at a time, beating after each addition until fully incorporated. Spoon the batter into a pastry bag or a plastic resealable bag fitted with a star tip and carefully pipe the dough into the heated oil, forming 6-inch strips. Fry in batches, being careful not to overcrowd the pot, for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate. Repeat for the remaining churro batter.
• Gently add the hot churros to the bowl of cinnamon sugar, tossing to coat. Serve the churros with Tequila Infused Chocolate Ganache, Lavender Infused Cajeta, Strawberry Dipping Sauce and an assortments of nuts, strawberries and apple slices.
• Place the chocolate into a medium stainless-steel bowl.
• In a saucepot, combine the cream, orange liqueur, tequila, nutmeg and cinnamon stick. Heat the mixture over medium heat. Bring just to a boil, then remove from the heat. Remove the cinnamon stick, and then pour over the chocolate and whisk until smooth. Serve immediately.
• Combine the cream and lavender in a small saucepot and heat over medium heat. As soon as the cream comes to a boil remove from the heat and stir in the cajeta until it has been evenly incorporated. Let the mixture stand for 5 minutes. Strain through a fine mesh sieve. Serve immediately.
• Combine the condensed milk and cream into a medium bowl. Whisk until evenly incorporated. Fold in the strawberries. Serve immediately.

Steps:

• Mix 1/2 cup sugar and cinnamon in shallow bowl until blended.
• Bring water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
• Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon mixture; toss to evenly coat.
• Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.

Steps:

• Heat the oil in a medium saucepan over medium heat to 365 degrees F. Set a wire rack over a baking sheet and set aside.
• In the bowl of a food processor fitted with a blade attachment, add the sugar, strawberries and scraped vanilla seeds. Process until the strawberries are ground into a fine powder. Remove 1/4 cup of the strawberry sugar and pour the remaining on a plate. Add the pink sanding sugar to the mixture on the plate. Stir to combine and set aside.
• In a medium saucepan over medium-high heat, add the butter, coconut oil, vanilla bean pod, salt, reserved strawberry sugar and 1 cup water. Stir to combine. Bring to a boil, about 5 minutes. Remove the vanilla bean and discard. Add the flour all at once. Using a wooden spoon, stir the flour into the water until fully incorporated and a sticky dough ball forms. Reduce the heat to low and continue to stir to toast the flour and cook off any residual moisture, 1 to 2 minutes. Transfer the dough to a mixing bowl and stir to release some steam. Allow to cool for 3 to 5 minutes. Using a hand mixer, beat in the egg on medium speed until thoroughly combined.
• Add the dough to a pastry bag fitted with a large closed-star tip.
• Pipe 3 to 4 inches of the dough into the hot oil, cutting the dough with kitchen shears. Repeat to fry 3 churros at a time, turning occasionally, until crispy and deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, remove the churros to the wire rack to drain of excess oil. Cool slightly, 1 to 2 minutes, then roll the hot churros in the strawberry sugar to coat. Continue frying the churros with the remaining batter and coating in the strawberry sugar.