Churros with Chocolate Fudge Sauce
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Ingredients
- FOR SAUCE:
- 32 oz. Water
- 9 oz. Lard
- 3 oz. Sugar
- 1/2 oz. Salt
- 35 oz. Flour, all purpose
- 10 each Eggs
- 5 oz. Unsweetened cocoa powder
- 6 oz. Brown sugar
- 6 oz. Sugar
- 10 fl.oz. Heavy cream
- 8 oz. Butter
- Pinch Salt
Details
Servings 15
Preparation
Step 1
Prepare pate a choux base.
Mix with paddle attachment before adding in the eggs.
Allow to rest in refrigerator 3-4 hours.
Deep fry, golden brown, using star piping tip.
Dredge in cinnamon sugar
FOR SAUCE:
Mix sugars and cocoa powder together. Set aside.
Heat the cream, butter, and salt to a boil.
Whisk hot cream mixture into the dry ingredients slowly until incorporated.
Place sauce over a double boiler and mix until all the sugars are dissolved.
Strain and keep warm until service
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