Gluten Free Waffle Churros, con chocolate
For the waffles
1 1/2 cups (12 fluid ounces) milk (any kind, just not nonfat)
4 tablespoons (56 g) unsalted butter, chopped
1/8 teaspoon kosher salt
1/4 cup (50 g) granulated sugar
1/2 teaspoon ground cinnamon
4 eggs (240 g, weighed out of shell) at room temperature
For the cinnamon-sugar coating
1/2 cup (100 g) granulated sugar
2 teaspoons ground cinnamon
2 tablespoons (28 g) unsalted butter, melted
For the chocolate sauce
4 ounces bittersweet chocolate, chopped
1 1/2 cups (12 fl. oz.) milk
2 teaspoons (6 g) superfine sweet rice flour or cornstarch (my basic gum-free gluten free flour blend will work, too)
Preheat and prepare your waffle iron according to the manufacturer’s directions. For this recipe, I prefer to use a standard waffle iron, not a Belgian waffle iron. But either works just fine.
Make the waffle batter. Place the milk, butter and salt in a medium-size saucepan over medium heat and cook until the butter is melted and the mixture begins to boil. Remove the pan from the heat, add the flour, sugar and cinnamon, and stir vigorously. Return the pan to the heat and continue to stir vigorously for about 3 minutes, until the mixture begins to pull away from the sides of the pan and comes together in a ball. A thin film will form on the bottom of the pan. Remove from the heat and allow the mixture to cool for about 3 minutes (this ensures that the mixture will not overheat your blender or food processor, and will not cook the eggs when they are added). Transfer half the dough to a blender or food processor. Pour the beaten eggs on top and then add the rest of the dough. Pulse until the mixture is smooth and uniformly well-blended.
Make the cinnamon-sugar coating. Mix the sugar and cinnamon together in a shallow baking dish, and set it aside.
Make the waffles. Pour about 3/4 to 1 cup of batter into each cavity of your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer using a small offset spatula or a spoon. Close the lid and cook until steam stops escaping from the iron, between 4 and 5 minutes, depending again upon the capacity of your waffle iron. Remove the waffle from the iron and place on a wire rack. Repeat with the remaining batter. Once you have made all of the waffles,* using a sharp knife or kitchen shears, cut each waffle into strips about 1 1/2-inches wide. Using a pastry brush, coat each waffle strip with the melted butter and roll in the cinnamon-sugar coating, pressing gently to ensure that the coating adheres.
*Make ahead option: If you do not plan to serve the waffle churros as soon as they are made, cool them completely before slicing them into strips, then wrap them tightly in freezer-safe wrap and freeze them. Before serving, unwrap and place in a toaster oven preheated to 300°F for 3 to 5 minutes. Once refreshed, continue preparing the waffles according to the recipe instructions.
Make the chocolate sauce. Place the chopped chocolate and 1 1/4 cups (10 fluid ounces) of the milk in a small, heavy-bottom saucepan. Cook over medium-low heat, stirring occasionally, until the chocolate is melted and the milk begins to simmer. While the chocolate is melting, in a separate small bowl, whisk the flour or cornstarch into the remaining 1/4 cup (2 fluid ounces) milk until smooth. Pour the flour 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 waffle strips with the chocolate sauce.
Concept from Serious Eats. Churros recipe adapted from the Quick Chocolate Éclairs on page 160 of Gluten-Free on a Shoestring Quick & Easy: 100 Recipes for the Food You Love—FAST! (Da Capo 2012).