Chocolate Dipped Churros Recipe

Chocolate Dipped Churros Recipe

• 1 cup water
• 1 cup all-purpose flour
• 1 tbsp. butter
• Pinch of salt
• 1 medium egg
• Vegetable oil for frying

• 5 oz. Valrhona Caramelia chocolate
• 3 tbsp. dried apple pieces
• 4 oz. Caramelia crunchy pearls

• 5 oz. White chocolate
• 6 Oreo cookies, cream removed, crumbled

• 5 oz. Bittersweet Baking chocolate 70%
• 2 tbsp. sea salt flakes

1. Bring water to a boil in large pot over high heat. Add flour, butter and salt, then mix until it separates from the walls of the pot.
2. Remove from fire, add the egg, stir with a wooden spoon or a spatula until fully combined and thickened.
3. Put the dough in a piping bag with a large star tip.
4. In a large pot over medium high heat, add the frying oil. When hot, place the piping bag a few inches above the pot and start piping the dough into 6-inch (or desired length) shapes, cutting the dough with a knife. Be careful with the hot oil and cook in batches.
5. Fry until golden brown, then remove from the pot with a slotted spoon, and place them on a plate lined with paper towels to absorb the oil and dry.
6. For the Caramelia Crunchy Churros: melt Valrhona Caramelia chocolate in a heatproof bowl. Dip the churros about halfway in, then remove and allow excess to drip off. Place the Crunchy Milk Chocolate pearls and dry apple slices in a shallow dish, then the churro. Allow to dry on a cooling rack.
7. For the White Chocolate Oreo Churros: Melt the white chocolate in a heatproof bowl and place the crumbled Oreos in a shallow dish. Dip the churros halfway into the chocolate, allow excess to drip off, and coat in Oreo crumbs. Allow to dry on a cooling rack.
8. For the Dark Chocolate and Sea Salt Churros: melt chocolate in a heatproof bowl. Dip the churros about halfway in, then remove and allow excess to drip off. Place the sea salt in a shallow dish, then coat the churros. Allow to dry on a cooling rack.