Explore the crunchy and sweet delight of churros \u00e0 la Cyril Lignac, a treat that’s perfect for a luxurious snack moment. Made with straightforward ingredients, these churros will delight both young and old alike!<\/p>\n
For 4 servings<\/p>\n
– Flour: 150 g
\n– Water: 150 g
\n– Butter: 30 g
\n– Salt: 2 pinches
\n– Egg: 1
\n– Sugar: 1 pinch
\n– Frying oil
\n– Sugar and cinnamon (for coating)<\/p>\n
– Dark Chocolate: 120 g
\n– Full-fat Cream: 100 g
\n– Full-fat Milk: 90 g
\n– Sugar: 30 g<\/p>\n
Total Time: 24 minutes<\/p>\n
– Prep Time: 15 minutes
\n– Cooking Time: 4 minutes<\/p>\n
In a saucepan, bring the water to a boil with salt and a pinch of sugar. Once boiling, remove from heat and swiftly mix in the flour using a spatula until the dough easily pulls away from the sides of the pan.<\/p>\n
Transfer the dough to a mixer and knead it, then add the egg. If the dough is too stiff, loosen it with a splash of milk.<\/p>\n
Fill a piping bag fitted with a star-shaped nozzle with the dough, kneading lightly to ensure the mixture is even. Let it rest while you heat the oil.<\/p>\n
Cook the churros in a deep fryer or a deep pan at 356\u00b0F (180\u00b0C). Use kitchen scissors to cut the churros to size. Stir them occasionally with a slotted spoon to ensure they brown evenly. Once golden, remove and drain on paper towels.<\/p>\n
Roll the churros in a mixture of sugar and cinnamon.<\/p>\n
In another saucepan, bring the cream, milk, and sugar to a boil. Place the chopped dark chocolate into a bowl. Once the milk mixture is boiling, pour it over the chocolate. Whisk until smooth and pour into a serving bowl.<\/p>\n
Enjoy your freshly made churros dipped in warm, rich chocolate sauce!<\/p>\n\n\n