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Christopher's Fermier Brasserie Churros con Chocolate

Source: Chef Christopher Gross - Christopher's Fermier Brasserie & Paola's Wine Bar, Phoenix, Arizona -

Vegetable oil or olive oil for frying
1 cup water
1/2 cup butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs, beaten until smooth
1/4 cup plus 4 tablespoons granulated sugar
1/4 teaspoon cinnamon
4 ounces dark chocolate, chopped
2 cups milk
1 tablespoon cornstarch

Heat 1 to 1 1/2 inches of oil to 360 degrees F.

In a 3-quart saucepan, bring water, butter and salt to a rolling boil. Stir in flour; stir vigorously over low heat until mixture forms a ball, about 1 minute. Add beaten eggs; stir to combine well.

Spoon mixture into a decorators' tube fitted with a large star tip. Squeeze 4-inch strips of dough into the hot oil. Turning once, fry until golden brown, about 2 minutes. Drain on paper towels. Mix cinnamon and sugar. Roll churros in the cinnamon mixture.

Place the chocolate and half the milk in a pan over low heat; stir until the chocolate has melted. Dissolve the cornstarch in the remaining milk; whisk into the chocolate mixture. Whisking constantly, cook mixture over low heat until mixture has thickened, about 5 minutes. Remove mixture from heat; whisk to make smooth.

Serve with churros.

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