Churros and Chocolate
For the Churros:
- Vegetable or olive oil, for frying
- 1 cup water
- 4 ounces butter
- 1/4 tsp salt
- 1 cup all purpose flour
- 3 eggs
- 1/4 cup sugar
- 1 tsp ground cinnamon
For the Chocolate:
- 3/4 pound bittersweet or semisweet chocolate, cut into small pieces
- 1 cup heavy cream
- 1 tablespoon cognac or liqueur of your choice, optional
Prepare to fry the churros by heating 1 to 1 1/2 inches oil in a deep pan to 360°F. You may also use a deep fryer if you have one.
To make churro dough, heat the water, butter and salt to rolling boil in a 3-quart saucepan; stir in flour. Stir vigorously over low heat until the mixture forms a ball and leaves a thin film on the bottom of the pan, about 1 minute; remove from the heat. Remove from the heat and beat in the eggs all at once; continue beating until the mixture is smooth. Spoon the mixture into a piping tube with large star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon. Roll churros in the cinnamon sugar. Serve with Chocolate Sauce.
Place the chocolate in a medium heatproof bowl and set aside. In a small saucepan, bring the cream to a boil. Pour over the chocolate, let sit for 2 or 3 minutes, then whisk until smooth and shiny. Cool slightly. Whisk in the liqueur, if using.