Churros with Chocolate Fudge Sauce

By Steppenwollfe

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