INGREDIENTS
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- 2 cups water
- 3 tablespoons unsalted butter
- 3 tablespoons granulated sugar, plus 1/2 cup for rolling
- 2 1/2 cups all purpose flour
1 pinch of salt
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- Two eggs, room temperature
- Canola oil for deep-frying
- Dulce de leche sauce (see recipe)
- Chocolate sauce (see recipe)
DIRECTIONS (DULCE DE LECHE)
Place the one 14oz open can of sweetened condensed milk in a saucepot and add cold water to cover by 2 inches. Bring the water to a boil cook for one hour and 45 minutes. Check the water often to make sure it is always covering the can. Also do not let it cook for more than two hours; not only will you over cook the dulce de leche. But you will also run the risk of exploding the care, which I am happy to report, has never happened to me yet. Using pounds occasionally turn the cab over to stare at the milk.
Remove the cancer from the water and let cool completely before opening. Transfer of the caramelize milk two in airtight container and store in the refrigerator for up to two weeks.
DIRECTIONS (CHOCOLATE SAUCE)
INGREDIENTS
- 3 ounces semi sweet chocolate
- 1/4 teaspoon granulated sugar
- 1/3-cup heavy cream
- 1 1/4 tablespoon coffee liqueur such as Kahlúa
DIRECTIONS
In a small saucepan or the top part of a double boiler, combined the chocolate. Sugar, and cream. Cook over moderate heat, staring occasionally, until smooth. Turn off the heat and stir in the coffee liqueur at last moment. Keep warm until ready to serve.
DIRECTIONS (CHURROS)
In a medium saucepan over medium heat, combine the water, butter, and the 3 tablespoons sugar. Bring to a boil and cook, staring occasionally, until the butter is completely melted and the sugar is dissolved. Remove from the heat. Add the flour quickly, all at once. Using sturdy whisk, stare until smooth add the salt. Let rest for two minutes. Then add eggs, one at a time, and stir /mix well.
Cover pan with parchment paper. Spoon the batter into a pastry bag, squeeze five or 6-3 inches length of mixture onto the baking sheet, using a knife to slice off each length as it emerges from the nozzle. Let’s rest for about 10 minutes.
Heat 3 inches of oil in a deep, have a pot to 375°F, deep fry until pieces of dry Brett floats and turns golden in the oil after one minute. Cook the churros, in batches as needed, until golden. Quickly drain on paper towels and roll in the half a cup of sugar while still warm. Serve immediately, with the sauces as desire.