Gluten Free Churros | con chocolate
These light and crispy gluten free churros are fried until golden brown, then rolled in cinnamon sugar and served the traditional way, with chocolate sauce.
Yield: 8 churros
Equipment
- Food processor fitted with steel blade or blender
- Instant-read candy/deep fry thermometer or mini fryer
Ingredients
For the churros
- ¾ cup (6 fluid ounces) heavy whipping cream at room temperature
- 4 tablespoons (56 g) unsalted butter melted
- ⅛ teaspoon kosher salt
- 1 ⅓ cups (187 g) gluten free pastry flour (click thru for details; see Recipe Notes for breakdown)
- 4 (200 g (weighed out of shell)) eggs at room temperature, plus more as necessary
- ¼ cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
- Neutral oil for deep frying
For the chocolate
- 2 ounces bittersweet chocolate chopped
- ¾ cup (6 fluid ounces) milk
- 1 teaspoon (3 g) cornstarch
Instructions
Make the churros.
- In a blender or food processor fitted with the steel blade, place the cream, melted butter, salt, and pastry flour, and blend until smooth. The mixture will form a very thick paste that should clump into a rough ball of dough.
- Pour the 4 eggs on top of the paste, lock in the lid, and process until the mixture is smooth and uniformly well-blended (about 2 minutes).
- Open the blender or food processor, and scoop the pastry with a spoon. The dough should be shiny and thick. If the dough isn’t shiny, process again in pulses until it has a sheen, but is still very thick.
- If the dough is too stiff to pipe through the tip of a pastry bag, beat one more egg in a small bowl and add it, bit by bit, processing in between additions, until the dough is the proper consistency.
- Transfer the dough from the blender or food processor to a pastry bag fitted with a large star tip.
- Mix the sugar and cinnamon together in a large, shallow baking dish or a large zip top bag, and set it aside.
- Pour 2 inches of frying oil in a heavy-bottom stockpot with high sides and heat the oil over medium heat until the temperature of the oil reaches 375°F.
- Pipe out about 3 strips of dough, 4- to 5-inches long, into the hot oil (if necessary, snip off the end of the strip of dough with kitchen shears).
- Fry for about 2 minutes, gently flip over the churros using a strainer or soft-tip kitchen thongs, and fry for another 2 minutes or until golden brown and firm.
- Remove the churros from the oil to a paper towel-lined plate. Allow to cool very briefly, until they're no longer too hot to handle, before tossing the hot churros in the cinnamon-sugar mixture to coat.
- If you're using a zip top bag, try cinching or sealing the bag with the churros inside and shaking the bag gently to coat. Return the coated churros to the paper towel-lined plate.
- Repeat with the remaining pastry dough, including tossing the warm, fried churros in the cinnamon-sugar.
Make the chocolate sauce.
- Place the chopped chocolate and most of the milk (reserving about 2 tablespoons of milk in a small, separate bowl) in a small, heavy-bottom saucepan.
- Cook over medium-low heat, stirring occasionally, until the chocolate is melted, and the milk begins to simmer.
- To the small bowl with the remaining milk, whisk in the cornstarch until smooth. Pour the cornstarch and milk mixture into the saucepan, and stir to combine.
- Simmer the chocolate mixture, continuing to stir occasionally, until it coats the back of a spoon (about 2 minutes).
- Pour into a small container for dipping, and allow to cool to room temperature before serving as it will thicken as it cools.
- Serve the churros warm with the chocolate dipping sauce. Stir occasionally to loosen the chocolate sauce, as necessary.
- They're best eaten soon after being fried, but can be refreshed in a 300°F oven for about 5 minutes before serving. Try sprinkling them with lukewarm water first, and they will crisp back up a bit.
Notes
To make 1 ⅓ cups gluten free pastry flour:
- 149 grams all purpose gluten free flour blend like Better Batter
- 19 grams dry milk powder
- 19 grams cornstarch