with a soft marshmallow first memory hidden inside.
3 cups extra-virgin olive oil
1 cup water
10 tablespoons unsalted butter
1 1/4 cups all-purpose flour
4 large eggs, lightly beaten
Sugar for rolling
Chocolate Dipping Sauce
1/4 cup heavy cream
1 tablespoon unsalted butter
1/8 teaspoon chili powder, or more to taste
1 cinnamon stick
4 1/2 ounces milk chocolate, chopped
- Make the churros. In a heavy-bottomed pot fitted with
a candy thermometer, slowly bring the oil to 370°F.
- While the oil warms, bring the water and butter to
a boil in a medium saucepan. Boil 10 seconds before
adding all of the flour at once. Use a wooden spoon
to combine the water and flour into a sticky batter that
pulls away from the side of the pan. Stir until all the flour
is incorporated into the batter. Remove from the heat.
- Spoon the batter into the bowl of a standing mixer
fitted with a paddle attachment. Beat on low until
the batter cools, about 2 minutes. Gradually add the
beaten eggs in three or four additions, mixing the dough
until smooth after each addition and scraping down
the side and bottom of the bowl until all of the eggs
are incorporated. You will know if you add too much
egg at once if the batter curdles and it takes awhile to
beat it back into shape—just keep beating until it no
longer looks curdled. The dough should be of a pipable
consistency and not too runny.
- Cut wax paper into whatever shapes you want the
churros to be—rounds, nests, straight strips, etc.—and
oil lightly. Using a pastry bag with a large star nozzle,
pipe the batter onto the wax paper shapes.
- Using tongs, gently lift and place several churros, wax
paper and all, into the oil with the churros face down.
(Fry in batches so as not to crowd the pan and lower the
oil temperature.) Use tongs to lightly dunk the churros for
a few minutes, so that the hot oil seeps in between the
batter and the wax paper. Continue frying the churros,
turning or dipping occasionally to cook them evenly, until
they are golden brown, 8 to 10 minutes in total.
- Remove the churros from the oil and drain on brown
paper towels. Repeat with the remaining batter. Pour
sugar onto a tray. Roll the churros immediately in the
- Make the sauce. In a medium saucepan, bring the
cream, butter, chili powder, and cinnamon to a simmer.
Remove from the heat and let the flavors infuse, about
5 minutes. Remove the cinnamon stick and bring the
back to a simmer. Pour over the chocolate in a heatproof
bowl. Let sit until the chocolate begins to melt, about
1 minute, then stir until smooth. Add more chili powder
as desired. Serve warm for dipping with the churros.
Yield: 6 servings