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Churros with Cajeta and Chocolate

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Chef Aaron May is making a delicious sweet treat with two dipping sauces!
Ingredients

Ingredients for Churros

  • 1 tablespoon ground cinnamon
  • 1 tablespoon plus 1 cup granulated sugar
  • ½ vanilla bean, split lengthwise
  • ½ cup milk
  • 2oz brandy (optional)
  • 6 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • 2 quarts Vegetable oil (for frying)

Ingredients for Cajeta

  • 2 cups goat milk
  • 1/2 cup superfine sugar (granulated is fine)
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract

Ingredients for Chocolate

  • 80% bittersweet, melted

Churros with Cajeta and Chocolate - Home & Family

Directions for Churros

1. Fit pastry bag with star tip. Whisk cinnamon and 1 cup sugar in a medium bowl; set aside.
2. Bring vanilla bean, milk, butter, salt, brandy and remaining 1 Tbsp. sugar with ½ cup water to a simmer in a medium saucepan over medium-high heat. Using a wooden spoon, add flour all at once and aggressively mix until dough comes together, about 30 seconds. Transfer to the bowl of a stand mixer or a large bowl; discard vanilla bean. Let cool slightly.
3. Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next. Dough will look broken at first; continue to beat, scraping bowl occasionally, until dough is smooth. Transfer dough into prepared pastry bag.
4. Pour oil into a large pot to come halfway up the sides. Fit pot with thermometer and heat over medium-high until thermometer registers 350°. Holding bag at an angle so tip is a few inches above surface of oil, squeeze out dough, moving the bag as you squeeze so dough is piped into concentric circles. Using a paring knife, cut off dough at the tip to release into oil. Repeat until all dough is used. Fry churros, turning once and adjusting heat as needed to maintain oil temperature, until golden brown on all sides, 2–3 minutes per side. Transfer to a paper towel-lined baking sheet. Cut into 6” strips.
5. Toss warm churros in reserved cinnamon-sugar mixture

Directions for Cajeta

1. In a small pot, stir together goat milk, sugar and salt. Simmer over medium- low heat until sugar dissolves, 2 to 4 minutes.

2. In a small bowl, stir together the remaining ingredients. Pour baking soda mixture into the goat milk mixture and stir together.

3. Continue to simmer for 1 hour 15 minutes to 1 hour 30 minutes, stirring frequently.

4. Once the mixture is thick enough to thoroughly coat the back of a spoon and has turned a caramel color, remove from heat and pour mixture into a vessel to cool

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