Chef's Quick Tip: Churros with chocolate sauce

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This week, Chef Hugo from Evarito's Mexican Kitchen & Bar, shows Tina Redwine how to make Churros with chocolate sauce.

If you have any questions, please email tredwine@news12.com.

Churros with chocolate sauce

Churro dough

1 cup flour

1 cup water

2 ea. eggs (Room temperature)

1 pinch salt

3 oz. butter

1 qt. canola oil ( or the one that you prefer for frying)

1/2 cup sugar 

1 tbsp. cinnamon powder

4 ea. edible flowers

Chocolate sauce

1/2 cup Heavy Cream

1 ea. Cinnamon stick

1/2 cup Dark Chocolate chips

3 tbsp. Sugar

1/2 tbsp. vanilla

2 tbsp. tequila (optional)

Directions: 

Churro dough

Start boiling water, butter and salt. While everything is boiling, add flour and stir vigorously with a spoon or whisk until the dough is smooth. 

Let rest and cool down for 20 to 30 minutes. After it feels just warm, add the eggs one by one mixing in between.

Transfer the dough in to a pastry bag or a heavy duty plastic bag  and cut one corner.

Heat the oil at 325 F degrees and squeeze the dough moving along around the pot to prevent stick between

them. Cut pieces about  5 inches long and once they are not bubbling and got that nice golden brown

color take them off and pat them dry. Intermediately transfer them to a bowl with

the sugar and cinnamon mix, cover them all around and shake the excess sugar. Plate  them  with

some of the chocolate sauce drizzled on top and  more in a little ramekin for dipping and the edible

flower as garnish.

Chocolate sauce

Add all the ingredients in a heavy bottom  sauce pan on  medium heat for about 10 minutes  stirring very often, bring it almost to  boil and then lower the heat and cook until gets the desired thickness. 

Contact: 

Chef Hugo 

Evarito's Mexican Kitchen & Bar

16 N Main St, Norwalk, CT 06854

www.evaritos.com

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