What you need:
-Bread Flour
-Butter
-Brown Sugar, Salt
-Vanilla Extract
-Milk
-Water
-Eggs
-Granulated Sugar, Cinnamon
-Heavy Cream
-Dark Chocolate Chips
-Orange
-Chipotle Powder
-Vegetable Oil
-Optional: Pinot Noir
Breakdown:
Gadgets
Gallon Bag or Pastry Bag
Churros
Water: 1/2 Cup
Milk: 1/2 Cup
Brown Sugar: 2 Tbsp.
Salt: 1/4 Tbsp
Butter: 1 stick (8 Tbsp.)
Bread Flour: 1 Cup
Eggs: 3
Topping
Granulated Sugar: 1/2 Cup
Cinnamon: 1/4 Cup
Dipping Sauces
Salted Caramel :
Granulated Sugar: 1/2 Cup
Butter: 2-3 Tbsp
Salt: 1/2 Tbsp
Bourbon: Splash
Heavy Cream: 2 Splashes
Chipotle Dark Chocolate:
Dark Chocolate Chips: 1/2 Cup
Chipotle Powder: 1 Tbsp
Orange Zest: 1 Tbsp
What to do:
1. Mise en Place. Get all your ingredients measured and prepped.
2. To pot add your milk and water on medium heat start to bring to a simmer. Add butter, vanilla, brown sugar, salt and mix until butter is melted.
3. Turn off heat.
4. Add your flour and mix until incorporated. Wait until mixture cools, about 10-15 minutes. *This is important you don't want to your eggs to scramble.
5. Once cooled add your eggs, incorporate eggs one at time.
6. Put your mixture in piping bag/gallon bag with tip. Set aside.
7. In a large pan add vegetable oil, about an inch up. Heat your oil. To know its hot place a handle of a wooden spoon in the oil its ready when bubbles begin to appear around the tip of the handle.
8. Make your sauces. Caramel: in pan add sugar, turn the heat to medium/high. Don't take your eyes off it. Let sugar melt, once golden brown turn down heat add butter. Once melted turn off heat add bourbon, salt, and heavy cream.
9. Chocolate sauce: add your chips to a microwave safe bowl. Heat into 30 second increments. 30 secs on, 30 secs off, 30 on, 30 off, mix between, until melted (don't overheat!, the 30's off will ensure that). Mix in chipotle powder and zest.
11. In a large bowl mix cinnamon and sugar.
12. CHURRO TIME!
13. Pipe your Churro mix into the hot oil, use scissor to cut to size. They don't have to be perfect. *Size doesn't matter here.
14. Use tongs to flip and cook until golden brown. Transfer to rack with paper towels let oil drain.
15. While still hot, toss your Churros in the cinnamon/sugar mixture.
16. Enjoy! Assemble with your sauces.
Pair with:
Keep it simple with a glass of Pinot Nior or red of your choice.