Time: 1 hour 25 minutes
Complexity: easily
Servings: 26

These churros are special: creamy and soft on the inside, crispy and sweet on the outside, and topped with a fragrant sugar and cinnamon coating. It's important to use organic sugar for this coating; it gives them a crispier, more delicious flavor. Serve the churros with homemade chocolate sauce.

Ingredients:

Chocolate sauce

• Half a vanilla bean, cut in half lengthwise
• 1.5 cups heavy cream
• 0.5 cup dark brown sugar
• 1 tbsp cocoa powder
• 1/4 tsp ground cinnamon, preferably Ceylon
• 1/8 teaspoon coarse salt
• 80 g unsweetened chocolate, chopped into pieces
• Special equipment: a pastry bag with a large closed star tip; a deep-fry thermometer

Churros

• 1 tsp ground cinnamon, preferably Ceylon
• 1 tbsp. + 1 tbsp. organic granulated sugar
• Half a vanilla bean, cut in half lengthwise
• 1 cup of milk
• 5 tablespoons unsalted butter
• 1 teaspoon coarse salt
• 1 cup premium flour
• 3 large eggs
• Vegetable oil, for frying

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, eggs, milk, cream, vanilla pod, chocolate, cocoa, brown sugar, cinnamon

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Preparation:

Step 1
• Chocolate sauce:
  
  Scrape the vanilla seeds into a small saucepan; add the vanilla bean, cream, brown sugar, cocoa powder, cinnamon, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved, no cocoa powder remains, and the mixture comes to a boil, about 4 minutes. Remove from heat, remove the vanilla bean, and stir in the chocolate, stirring until melted. Let sit until ready to serve (the sauce will thicken as it sets).
Step 2
• Sugar with cinnamon:
  
  In a medium bowl, combine cinnamon with 1/2 cup organic sugar; set aside.
Step 3
• Churros:
  
  Scrape the vanilla seeds into a medium saucepan; add the vanilla bean, milk, butter, salt, and the remaining 1 tablespoon sugar and bring to a boil over medium heat. Remove and discard the vanilla bean, add the flour, and stir vigorously with a wooden spoon until the dough comes together, about 30 seconds. Transfer to a stand mixer and let cool slightly, about 5 minutes.
Step 4
• Attach the bowl of a stand mixer fitted with the paddle attachment and mix the dough on medium-low speed. Add the eggs one at a time, until fully incorporated after each addition. The dough will look flaky at first. Continue beating, scraping down the sides of the bowl occasionally, until it becomes smooth, glossy, and fairly elastic (tear off a small piece of dough and stretch it slightly—it shouldn't tear). Spoon the dough into a pastry bag fitted with a star tip.
Step 5
• Line a baking sheet with paper towels. Fill a large saucepan halfway with vegetable oil. Attach a deep-fry thermometer to the side of the pan and heat the oil over medium heat to 350°F (175°C).
Step 6
• Holding the pastry bag at an angle so the tip is a few centimeters above the surface of the oil, pipe out the batter, moving the bag as you pipe, so that the batter falls into the oil in 15-cm strips. (Use a small knife to cut off the batter at the tip of the nozzle.) Pipe 4 more churros into the oil in the same manner. Fry the churros, turning once and adjusting the heat as needed to maintain the oil temperature, until deep golden brown on all sides, 2-3 minutes per side.
Step 7
• Transfer the churros to a lined baking sheet for a few seconds to remove excess grease, then transfer to the cinnamon-sugar mixture. Repeat with the remaining dough. Serve the churros with warm chocolate sauce.

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