Karen Blanché -
Karen Blanché - Churros
1 ½ cups - Water
½ Tbsp. - Salt
1 Tsp. - Sugar
1 Tsp. - Olive oil
1 ½ cup - All-purpose flour
1 Tsp. - Baking powder
1 Tsp. - Oil
3 Cups - B-Well Cooking Oil
½ cups - Heavy cream
113g - Dark chocolate
In a small saucepan over medium heat, whisk together salt, sugar and olive oil.
Bring the mixture to a boil then remove it from the heat.
Stir in the flour and baking powder, mixing with a wooden spoon until it forms a ball.
Heat about 2 inches of oil in a heavy-bottomed pot over medium- high heat until the oil reaches 190C.
Transfer the dough to a cloth pastry bag or heavy-duty plastic bag fitted with a large star tip.
Squeeze a 12-15cm strip of dough into the hot oil.
Repeat, frying 3 or 4 strips at a time.
Fry the churros turning them once, until golden brown and crisp, about 2 minutes per side.
Transfer the cooked churros to a plate lined with paper towels to drain.
Roll churros in the sugar.
To make the chocolate for dunking:
Heat heavy cream, add chocolate, and let it sit for 1 minute then stir to combine.