Mini Churros With Dulce De Leche Hot Chocolate Recipes

Steps:

• For the caramel sauce: Add the milk, 1 can condensed milk, cream and then the remaining can condensed milk to a blender. Add the salt. Blend, starting on low and going all the way up to high, until smooth. Pour into a serving dish.
• For the cinnamon sugar: Add the granulated sugar, brown sugar, cinnamon and sea salt to a shallow dish and mix together, breaking up any clumps with your fingers.
• For the churros: In a medium saucepan over medium high heat, combine water, butter, salt, and sugar and bring to a boil. Add the flour and mix vigorously with a wooden spoon until mixture is the consistency of an elastic paste.
• Add the hot mixture to the bowl of a stand mixer fitted with a paddle attachment and allow to cool to room temperature (do not refrigerate) for about 5 minutes.
• Meanwhile, fill a Dutch oven with oil to come about 3 to 4 inches up the sides. Heat to 375 degrees F.
• Turn the mixer on medium-low speed and add the eggs one at a time. Transfer dough to a piping bag. Pipe the dough in 3-inch pieces into the preheated oil. Fry until golden brown, 3 to 4 minutes. Drain on a paper towel-lined sheet tray and toss churros in the cinnamon sugar while they're still very warm. Serve churros in small waxed parchment bags with caramel sauce on the side.

Steps:

• Churros: 8 cups vegetable or olive oil 1 cup water 1/2 cup margarine or butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon, optional
• Hot Chocolate: 4 ounces dark chocolate 2 cups milk 1 tablespoon cornstarch 4 tablespoons sugar
• Heat the oil in a deep frying pan to 360 degrees F.
• To make the churro dough, heat the water, margarine, and salt to a rolling boil in a 3-quart saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.
• Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.
• To prepare the hot chocolate for dipping, place the chocolate and half the milk in a saucepan over very low heat and cook, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly until the chocolate thickens, approximately 5 minutes. Remove and whisk until smooth. Pour chocolate into cups and serve with churros.

Steps:

• In a saucepan, bring the milk, butter, sugar and salt to a boil. Sift the flour. Add the flour to the pan, then cook over high heat, stirring, until the mixture is dried out, as for a pate a choux.
• Take the pan off the heat and fold the eggs in one at a time. Transfer the dough to a pastry bag fitted with an 8-millimeter fluted nozzle, and pipe long, straight stripes of dough onto a silicone baking mat fitted into a baking sheet.
• Freeze until frozen through, about 30 minutes. Cut the frozen churros into various lengths, between 1 and 3 inches, and place on rectangles of parchment paper cut to size-- the parchment will facilitate the transfer of the churros to the hot oil, keeping them straight and avoiding splashes. Allow the churros to thaw fully.
• Line a baking sheet with paper towels. Bring 4 to 5 inches of oil to 350 degrees F in a deep, heavy pot. Carefully invert the parchment over the oil to add the churros. Fry the churros in batches, stirring occasionally, until golden brown, a few minutes. Transfer to the paper towels to cool.
• Serve with Dulce de Leche Ganache for dipping.
• Heat the cream in a pan together with the glucose syrup. Pour over the melted white chocolate, then add the dulce de leche and blend with a hand-held blender until smooth. Add the butter and mix until well combined.