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48
48
CHURROS WITH
MEXICAN CHOCOLATE
SAUCE
YIELD
12 servings
PREP TIME
30 minutes
COOK TIME
8 minutes
Mexican Chocolate Sauce
118 ml heavy cream
170 g chopped Mexican chocolate
(or semi-sweet chocolate)
10 ml coffee liqueur
2 ml vanilla extract
1 g cinnamon
Churros
118 ml water
43 g unsalted butter
15 g granulated sugar
A pinch of salt
68 g plain flour
1 large egg, room temperature
2 ml vanilla extract
Coconut oil spray
Cinnamon Sugar
100 g granulated sugar
5 g cinnamon
Items Needed
Electric hand mixer or stand mixer
Pastry bag fitted with large star tip
Heat
1.
the heavy cream in a medium saucepan over medium-
low heat until it just begins to bubble.
2.
Combine
the chocolate, coffee liqueur, vanilla, and cinnamon
in a medium bowl.
3.
Pour
the hot cream over the chocolate and let stand for
1 minute.
4.
Whisk
until smooth. Set aside until ready to serve.
5.
Place
the crisper plate into the Cosori Smart Air Fryer basket.
Select
6.
the Air Fry function, adjust temperature to 190°C and
time to 5 minutes, then press Start/Pause to preheat.
7.
Combine
the water, butter, sugar, and salt in a saucepan and
bring to medium-high heat.
8.
Turn
the heat off once the butter has melted and begun to
boil, add the flour, then stir vigorously with a wooden spoon
until the mixture forms a ball, about 2 minutes.
9.
Transfer
the mixture to the bowl of a stand mixer or a large
mixing bowl and allow to cool for 4 minutes.
10.
Add
the egg and vanilla extract to the bowl while beating
on high speed for 3 minutes using an electric hand mixer or
stand mixer, or until the egg has been well incorporated and
the batter looks smooth.
Transfer
11.
the batter to a pastry bag fitted with a large star-
shaped tip.
12.
Spray
the crisper plate with the coconut oil spray.
13.
Pipe
the batter into 10-centimetre-long strips directly onto the
greased crisper plate and cut the ends with scissors.
Spray
14.
the tops of the churros lightly with the coconut oil spray.
15.
Select
the Air Fry function, adjust temperature to 190°C and
time to 8 minutes, then press Start/Pause.
Mix
16.
the sugar and cinnamon in a bowl while the churros
cook.
17.
Remove
when done, then immediately toss the churros in
the cinnamon sugar mixture. Repeat the cooking and coating
process with the remaining churros.
Serve
18.
the churros with the chocolate sauce on the side for
dipping.
EN
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