CHURROS - Churros with Caramel and Chocolate Sauces

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Carla Hall's Churros with Caramel and Chocolate Sauces
1 cup	All-Purpose Flour
1 tablespoon + 1 teaspoon	ground Cinnamon,, (divided)
1 teaspoon	ground Nutmeg
1 teaspoon	ground Ginger
1/2 teaspoon	ground Allspice
1 cup Granulated Sugar In a large bowl, whisk together the flour, 1 teaspoon cinnamon, nutmeg, ginger and allspice until spices are evenly distributed. Set aside. In a small bowl, whisk together the granulated sugar and remaining cinnamon. Set aside.
1/2 cup	Unsalted Butter
1 cup	Water
1 teaspoon	Salt
3 Eggs (room temperature) In a large sauce pot combine butter, water and salt and bring to a boil over medium heat. Slowly stir in flour mixture and cook for until combined and sticky, about 1 to 2 minutes. Remove from heat transfer to the bowl of an electric mixer. Beat the mixer for 2 to 3 minutes to release some steam then add the eggs one at a time, fully incorporating before adding the next. Prepare a pastry bag or large zip top bag with a fluted pastry tip about 3/4-1 inch in diameter. Vegetable Oil (for frying) Heat the oil to 350 degrees F in Dutch oven or high-sided pot. Gently squeeze 3 to 4 inch pieces of dough into the oil, cutting with scissors to separate the pieces. Fry for 3 to 5 minutes, flipping once, or until the churros are rich golden in color. Using a spider or large metal slotted spoon, transfer to a paper towel lined plate. Immediately sprinkle heavily with cinnamon sugar mixture. Repeat with remaining dough. Carla Hall's Salted Caramel Sauce to Serve Vanilla Pastry Cream Serve warm churros with caramel sauce, pastry cream, Mexican Chocolate Sauce.
3/4 cup	Heavy Cream
1/4 cup	Milk
1 cup	freshly grated Mexican Chocolate
2 tablespoons	Butter
1/2 teaspoon	Salt

1/2 teaspoon Cayenne For the Mexican Chocolate Sauce (to serve): Bring cream and milk to a simmer and whisk in grated chocolate. Remove from heat and whisk in butter until fully incorporated. Adjust chocolate, salt and cayenne to taste.

Helpful Tip:
1. The churros can be re-heated later.

Recipe uploaded with Shop'NCook for iPhone.

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