Description
Delight in these fun and festive heart-shaped churros, perfectly crispy on the outside and tender inside. Coated in cinnamon sugar and served with a rich chocolate dipping sauce, this recipe offers a whimsical twist on a classic treat, ideal for sharing with loved ones or celebrating special occasions.
Ingredients
Scale
Churro Dough
- 1 cup water
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 tbsp unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Vegetable oil (for frying)
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Chocolate Dipping Sauce
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
Instructions
- Prepare the Dough: In a medium saucepan, combine water, 2 tablespoons of sugar, salt, and butter. Bring the mixture to a simmer over medium heat until the butter has completely melted. Stir in the all-purpose flour and mix continuously until the dough forms a ball and pulls away from the sides of the pan. Remove the pan from heat and allow the dough to cool slightly to a safe handling temperature.
- Incorporate Eggs and Flavor: Once the dough is cool enough to handle without cooking the eggs, add the eggs one at a time, beating well after each addition until the dough becomes smooth and glossy. Stir in the vanilla extract and ground cinnamon to evenly flavor the dough.
- Heat the Oil: In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Maintaining this temperature is crucial for frying the churros to a crispy golden brown without absorbing too much oil.
- Shape and Fry: Fit a piping bag with a large star tip and fill it with the churro dough. Pipe the dough onto parchment paper in heart shapes, each roughly 3-4 inches wide. Carefully transfer the shaped churros into the hot oil in batches, frying each side for about 2-3 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Coat with Cinnamon Sugar: Mix the remaining 1/2 cup sugar and 1 teaspoon cinnamon in a shallow dish. While the churros are still warm, roll them in the cinnamon sugar mixture to coat evenly and enhance the flavor and texture.
- Make the Chocolate Dipping Sauce: Heat the heavy cream in a small saucepan over medium heat just until it starts to simmer. Remove from heat immediately and stir in the semisweet chocolate chips until the mixture is smooth and glossy, perfect for dipping.
- Serve and Enjoy: Arrange the heart-shaped churros on a serving plate alongside the warm chocolate dipping sauce. Invite your guests to dip and enjoy these sweet, indulgent treats best served fresh and warm.
Notes
- Ensure the oil temperature remains steady at 350°F (175°C) for optimal frying results.
- Use parchment paper when piping the dough to easily transfer the churros into the oil without losing their shapes.
- For crispier churros, avoid overcrowding the fryer; fry in small batches.
- The chocolate dipping sauce can be kept warm by placing the bowl over a pan of hot water if serving later.
- These churros are best enjoyed fresh to maintain their crispy texture.
