Can homemade churros be even better than the perfect amusement park snack? Yes, we went all the way to Disneyland for this, and it was amazing.
INGREDIENTS:
Cinnamon Sugar:
1.5 cups (311g) white granulated sugar
1 tablespoon (14g) ground cinnamon
a pinch of freshly grated nutmeg
Nutella Mexican Hot Chocolate Dip:
1 cup (240g) heavy cream
1/4 teaspoon (1g) cayenne
1/2 teaspoon (4g) fine sea salt
1 teaspoon (8g) ground cinnamon
1/2 teaspoon (1g) instant espresso
7oz (198g) chocolate, finely chopped
Optional: Dulce De Leche Mascarpone Cremeux Filling
3 egg yolks
3 tablespoons (44g) sugar
2.5 tablespoons (25g) corn starch
1 cup (237ml) milk
1/2 teaspoon (4g) fine sea salt
1 vanilla bean
1.5 tablespoons (21g) unsalted butter
1/2 cup (110g) dulce de leche
1/4 cup (51g) mascarpone
1/2 cup (120g) heavy cream
1 teaspoon (4g) sugar
Dough:
1 cup (237ml) water
1/3 cup (75g) butter
2 tablespoons (28g) granulated sugar
1/2 teaspoon (4g) fine sea salt
1 vanilla bean
1/8 teaspoon almond extract
1 cup plus 1 teaspoon (160g) all-purpose flour
2 eggs
INSTRUCTIONS:
Cinnamon Sugar:
Mix all the ingredients in a small bowl. Reserve the sugar mixture in a container (⅓ pan) to coat the churro with the cinnamon sugar.
Nutella Mexican Hot Chocolate Dip:
In a small pan, add heavy cream, cayenne, salt, cinnamon, espresso; heat that over medium heat until steamy hot but not boiling; next, pour that hot mixture over the chocolate in a bowl. Shake it lightly and let it sit for two minutes until everything is melted.
Mix, keep it covered with plastic wrap in direct contact with the chocolate, and keep it warm.
Optional: Dulce De Leche Mascarpone Cremeux Filling
Add three egg yolks, sugar, corn starch in a medium-sized bowl. Whisk that aggressively until it turns in a lighter color, about one minute.
In a small pot, place milk, salt, beans from vanilla beans; heat that over medium-high until hot and steamy (not boiling); slowly begin whisking that hot mixture into your yolk mixture in batches letting it incorporate in between.
Once the mixture is nice and hot, pour all of that back into the pot, heat that over medium-low, constantly whisking until significantly thickened, cut the heat, add butter and mix until completely melted and emulsified.
Add dulce de leche, mix; pour that into a bowl and set it over an ice bath and cool that completely; once cold, fold in mascarpone cheese till combined, finally fold in whipped cream. Once combined, place it into a piping bag and set it in the freezer for about 15 minutes to firm up.
Remove the centers from your fried and sugared churros with a metal straw. Then, gently fill up your churros with your dulce de leche crema.
Dough:
Add the beans from one vanilla bean, water, butter, sugar, salt, and almond extract in a small pot. Heat that mixture over medium-high until the butter melts and the mixture begins to boil; then stir flour, mix it with a spatula and keep constantly stirring.
Once the dough is formed, smooth, thoroughly combined, and thickened, remove from heat, and allow to cool for seven minutes. Next, transfer the dough to a bowl and begin beating it with electric beaters; then, add one whole egg; once combined, add one more egg.
Place the proper tip in your piping bag, and fill it up with your dough. Shake out any air bubbles.
Get a two-inch depth batch of fry oil in a pot, heat it to 350F. Pipe your churro dough into a straight stick on parchment paper to your desired length, cut the dough with greased scissors; next, cut a border in the parchment around each churro. Pick them up carefully, keeping them as straight as possible, gently lay them into the oil, and allow them to fry for a few seconds before removing the parchment paper.
Cook two to three churros at a time, let those fry, occasionally flipping until evenly golden brown and crisp on all sides about three to five minutes.
Remove from oil, place them on a paper towel, and toss immediately in the cinnamon sugar until thoroughly coated while they are still hot. Repeat with all of your churros and serve hot and crispy.
