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recipe_381_8449411
Baked Churros & Orange Chocolate
These baked (not fried) churros are generously coated in Cinnamon Sugar and paired alongside a rich chocolate sauce with a touch of orange.
These baked (not fried) churros are generously coated in Cinnamon Sugar and paired alongside a rich chocolate sauce with a touch of orange.
¾ tsp. Himalayan Fine Mineral Salt , divided
½ tsp. Anise Seed , crushed
Vanilla Bean - Madagascar
½ cup Cinnamon Sugar
1 cup Cocoa - Natural
½ tsp. Anise Seed , crushed
Vanilla Bean - Madagascar
½ cup Cinnamon Sugar
1 cup Cocoa - Natural
1/3 cup unsalted butter
2 cups water, divided
1 cup all-purpose flour
2 eggs
Cooking spray
1 ½ cups sugar
1 ½ orange extract
2 cups water, divided
1 cup all-purpose flour
2 eggs
Cooking spray
1 ½ cups sugar
1 ½ orange extract
Prep Time
20 mins.
Total Time
45 mins.
Cook Time
25 mins.
Yield
15 churros & sauce
PREHEAT oven to 425°F.
COMBINE unsalted butter, 1 cup water, and ½ tsp. Himalayan Fine Mineral Salt into a medium saucepan. Bring to a boil.
AFTER boil has been reach, remove pan from the stove and vigorously whisk in the Anise Seed and flour.
ALLOW to cool until the mixture is warm, but not hot (about 10 mins.). Beat eggs into the flour mixture, one at a time. Cut Vanilla Bean - Madagascar in half. Scrape the seeds out and mix into the flour mixture.
PREPARE a large baking sheet with parchment paper. Spoon the dough into a decorating bag with a large star tip. Pipe the dough out onto the parchment paper. The batch should make about 15 - 4x1-inch logs.
BAKE for 15-20 mins. or until golden brown. Remove from the oven and thoroughly coat each with cooking spray then again with Cinnamon Sugar.
CHOCOLATE SAUCE: In a medium saucepan, add Cocoa - Natural, sugar, remaining water, and remaining Himalayan Fine Mineral Salt.
COOK on medium-low whisking constantly until the mixture thickens.
REMOVE from heat. Stir in orange extract. *Batter will also work interchangeably with fried churros if desired.
COMBINE unsalted butter, 1 cup water, and ½ tsp. Himalayan Fine Mineral Salt into a medium saucepan. Bring to a boil.
AFTER boil has been reach, remove pan from the stove and vigorously whisk in the Anise Seed and flour.
ALLOW to cool until the mixture is warm, but not hot (about 10 mins.). Beat eggs into the flour mixture, one at a time. Cut Vanilla Bean - Madagascar in half. Scrape the seeds out and mix into the flour mixture.
PREPARE a large baking sheet with parchment paper. Spoon the dough into a decorating bag with a large star tip. Pipe the dough out onto the parchment paper. The batch should make about 15 - 4x1-inch logs.
BAKE for 15-20 mins. or until golden brown. Remove from the oven and thoroughly coat each with cooking spray then again with Cinnamon Sugar.
CHOCOLATE SAUCE: In a medium saucepan, add Cocoa - Natural, sugar, remaining water, and remaining Himalayan Fine Mineral Salt.
COOK on medium-low whisking constantly until the mixture thickens.
REMOVE from heat. Stir in orange extract. *Batter will also work interchangeably with fried churros if desired.
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