Churro bites with chocolate ganache
Churro bites with chocolate ganache
Ingredients
For the Churro Bites
- 1 cup water
- 1/2 cup unsalted butter, 1 stick
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 4 cups vegetable oil, for frying
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Chocolate Ganache
- 6 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the churro dough: In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, 1 tablespoon of granulated sugar, and 1/2 teaspoon of salt. Bring to a rolling boil over medium heat, stirring until the butter is melted.
⏱️ 5 min - 2
Remove the saucepan from heat and immediately add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to low heat and cook, stirring constantly, for 1 to 2 minutes to dry out the dough slightly.
⏱️ 3 min - 3
Transfer the dough to a large mixing bowl. Add the 2 large eggs, one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough will look separated at first, but keep mixing until it comes together.
⏱️ 5 min - 4
While the dough cools slightly, prepare the cinnamon sugar coating by combining 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon in a shallow dish. Set aside. Line a baking sheet with parchment paper.
⏱️ 2 min - 5
Heat the frying oil: In a large, heavy-bottomed pot or Dutch oven, pour 4 cups of vegetable oil. Heat over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 8 min•🌡️ 350°F - 6
Pipe and fry the churro bites: Transfer the churro dough to a piping bag fitted with a large star tip (e.g., Wilton 1M or 21). Carefully pipe 1 to 2-inch long pieces of dough directly into the hot oil, using kitchen shears or a knife to cut the dough. Do not overcrowd the pot; fry in batches.
⏱️ 2 min•🌡️ 350°F - 7
Fry the churros for 2 to 4 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to transfer the fried churros to a plate lined with paper towels to drain excess oil.
⏱️ 8 min•🌡️ 350°F - 8
Immediately after draining, toss the warm churro bites in the cinnamon sugar mixture until evenly coated. Place them on the prepared baking sheet.
⏱️ 2 min - 9
Prepare the chocolate ganache: In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 2 min - 10
Remove the cream from heat and pour it over 6 ounces of chopped semisweet chocolate and 1 tablespoon of unsalted butter in a heatproof bowl. Let sit for 5 minutes without stirring. Add 1/2 teaspoon of vanilla extract, then whisk gently from the center outwards until the ganache is smooth and glossy.
⏱️ 5 min - 11
Serve the churro bites warm with the chocolate ganache for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Churro bites with chocolate ganache
Ingredients
For the Churro Bites
- 1 cup water
- 1/2 cup unsalted butter, 1 stick
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 4 cups vegetable oil, for frying
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Chocolate Ganache
- 6 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the churro dough: In a medium saucepan, combine 1 cup of water, 1/2 cup of unsalted butter, 1 tablespoon of granulated sugar, and 1/2 teaspoon of salt. Bring to a rolling boil over medium heat, stirring until the butter is melted.
⏱️ 5 min - 2
Remove the saucepan from heat and immediately add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Return to low heat and cook, stirring constantly, for 1 to 2 minutes to dry out the dough slightly.
⏱️ 3 min - 3
Transfer the dough to a large mixing bowl. Add the 2 large eggs, one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough will look separated at first, but keep mixing until it comes together.
⏱️ 5 min - 4
While the dough cools slightly, prepare the cinnamon sugar coating by combining 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon in a shallow dish. Set aside. Line a baking sheet with parchment paper.
⏱️ 2 min - 5
Heat the frying oil: In a large, heavy-bottomed pot or Dutch oven, pour 4 cups of vegetable oil. Heat over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 8 min•🌡️ 350°F - 6
Pipe and fry the churro bites: Transfer the churro dough to a piping bag fitted with a large star tip (e.g., Wilton 1M or 21). Carefully pipe 1 to 2-inch long pieces of dough directly into the hot oil, using kitchen shears or a knife to cut the dough. Do not overcrowd the pot; fry in batches.
⏱️ 2 min•🌡️ 350°F - 7
Fry the churros for 2 to 4 minutes per batch, or until golden brown and cooked through. Use a slotted spoon to transfer the fried churros to a plate lined with paper towels to drain excess oil.
⏱️ 8 min•🌡️ 350°F - 8
Immediately after draining, toss the warm churro bites in the cinnamon sugar mixture until evenly coated. Place them on the prepared baking sheet.
⏱️ 2 min - 9
Prepare the chocolate ganache: In a small saucepan, heat 1 cup of heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
⏱️ 2 min - 10
Remove the cream from heat and pour it over 6 ounces of chopped semisweet chocolate and 1 tablespoon of unsalted butter in a heatproof bowl. Let sit for 5 minutes without stirring. Add 1/2 teaspoon of vanilla extract, then whisk gently from the center outwards until the ganache is smooth and glossy.
⏱️ 5 min - 11
Serve the churro bites warm with the chocolate ganache for dipping.
⏱️ 1 min